Raspberry and mascarpone tart
| Serves: | 4-6 |
Ingredients
- 10 g mint, finely chopped
- 1 sheet Woolworths Frozen All Butter Puff Pastry Sheets, thawed
- 800 g Individually quick frozen raspberries, defrosted and excess juice drained
- 50 g Peanut brittle
- 250 g Mascarpone cheese, to serve
- 500 g white chocolate
- 250 ml fresh cream
- icing sugar, for dusting
- 5 ml vanilla extract
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180 °C.
- In a pot, gently heat the mascarpone. When hot, pour the mascarpone over the finely chopped chocolate, leave for 5 minutes and then whisk together until combined.
- Chill in the fridge.
- Lay the pastry out and trim the edges to create a neat square.
- Measure 1 cm from the outside edge of the pastry square and with a sharp knife make a small indent in the pastry all the way around the edge. Be sure not to cut all the way through.
- Bake for 10-20 minutes until golden and cooked.
- Cool completely and press down the centre piece to make a flat surface for the filling.
- Beat the cream until stiff.
- Fold in the sieved icing sugar, mascarpone and white chocolate mixture, vanilla extract and half the chopped peanut brittle.
- To serve, place the cooled pastry base on a serving platter and spread the cream mixture over the base.
- Top with the raspberries and sprinkle over the remaining peanut brittle.
- Garnish with fresh mint leaves.
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