For the tart pastry: 220g Plain Flour, 110g Butter, 1 egg yolk
For the cream: 120g Mascarpone, 250ml Double Cream, 1tsp Vanilla Extract
400g Mixed Berries, Mini Meringue, Mini Marshmallows
Prep: 1.5 hours (including 45 minutes chilling)
Cook: 32 minutes
First make the pastry base, combine the flour and butter and rub together to resemble fine breadcrumbs. Add the egg yolk and 2tsp cold water and mix to bind together. Chill for 45 minutes.
Roll out the pastry to fill a non-stick rectangular fluted tart tin, line with a piece of baking paper and fill with baking beans. Bake for 20 minutes, then remove the beans and baking paper and bake for a further 12 minutes. Remove from oven and allow to cool fully.
Next make the cream, whisk together the mascarpone, double cream and vanilla extract until it forms soft peaks.
Spread the cream into the cooled tart case and top with mixed berries, mini meringues, mini marshmallows or toppings of your choice.