I made this strawberry and marscapone tart based loosely on one from Nigel Slater's Kitchen Diaries (June or July, I think). In the background you may recognise the lovely Ms. Fabelhaft, for it was her birthday, and the cake for her benefit.
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Strawberry and Marscapone Tart, following Nigel Slater (from The Kitchen Diaries)
1 or 2 packets of gingery or oaty biscuits (I used a combinationof Hobnobs and Gingernuts)
approx. 100g butter, melted
200g marscapone cheese
50g cream cheese
1 - 2 TB castor sugar (to taste)
squeeze of lemon juice
strawberries for the top
- Grease a springform cake tin (mine was a small 18 cm one).
- Crush the biscuits, either in a ziploc bag or in a mixmaster thingy (I used a bag). Don't make them too fine, you want a bit of crunch and texture.
- Mix the melted butter a little at a time until the mixture is nicely buttery and holds its shape when you pinch a lump together. You may not need all the butter, depending on how dry your biscuits are.
- Press the crumb mix gently but firmly into the cake tin. Press the mix up the sides as well, and use a straight glass to make nice neat sides and a smooth base. BUT don't press too hard, it shouldn't be compacted, it should retain some of its crumbliness.
- Put in the fridge to set while yozu work on the filling.
- Separate the egg and beat the yolk with the sugar until mixed. Beat in the marscapone and cream cheese until you have a custard-coloured cream.
- Stir in the lemon juice, a little at a time - you don't want too much as it will make the mixture too liquid.
- Whisk the egg white until stiff and fold into the marscapone mix.
- Fold into prepared base and smooth lightly out. If eatign straight away, top with the halved strawberries; if not, place in fridge until 20 minutes before eating. Remove and top with strawberries, then devour with your best coffee.
I loved this tart, much more so than the strawberry custard tarts I was making last summer. Bring on summer, please, please!