Mother’s day tart

A Mother’s day tart is even more festive when it is baked in a heart shaped baking tin. Of course it is possible to bake the tart in a round loose-based flan tin, if you prefer to do so. The quantities are suitable for a 24 cm round flan tin.

Pastry:
50g sugar
100g soft butter
160g plain flour
pinch of salt
1 egg, beaten

Filling:
250g mascarpone cheese
200g curd
the seeds of half a vanilla pod or 1 teaspoon of vanilla extract
35g icing sugar
2 tablespoons strawberry liqueur


Fruit filling:
500g strawberries, washed and dried
1 leaf of gelatine
2 tablespoons strawberry jam
1 tablespoon strawberry liqueur

Rub the butter into the sugar, flour and salt, using the tips of the fingers, until the mixture resembles fine breadcrumbs. Next add half the egg to create a thick dough that doesn’t stick to your hands, add more egg if necessary. You can do this either by hand or with the food processor.
Chill the dough (covered in plastic) in the fridge for half an hour and then roll it out on a floured surface. Cover the bottom of the heart shaped baking tin with the pastry and form a 2 cm edge. Line the pastry case with baking paper and fill it with baking beans (Tip 2) and put this for 11 minutes on the floor of the roasting oven. Remove the baking paper and baking beans and put the pastry crust back for another 5 minutes.

Put the tub of mascarpone cheese on the corner of the Aga; it will make it easier to process later. Put the mascarpone cheese, the curd, the sugar and the strawberry liqueur in a bowl. Cut the vanilla pod in its length and scrape the seeds out above the bowl. Mix this well and fill the pastry case with this mixture.

Wash and hull the strawberries. Dry them carefully, but well and cut them in half. Arrange the strawberries over the cake. Dissolve the leaf of gelatine in a large bowl of water. Warm the strawberry jam with the strawberry liqueur and dissolve the squeezed out leaf of gelatine in it. (Don’t let the mixture boil!) Smear the strawberries with this.

Instructions for the 6-4 and 4-2: Bake the pie crust 11 minutes with the baking beans and 5 minutes without the baking beans in the fan oven at 180 °C

Instructions for the Total Control: Bake the pie crust 11 minutes with the baking beans and 5 minutes without the baking beans on the grid shelf of the roasting oven.

Tip 1: Of course this is also nice with raspberries (use raspberry liqueur instead of strawberry liqueur) or with blueberries (in which case you use vin santo or vino liquoroso).

Tip 2: Baking blind means baking a tart bottom without adding a filling. Without adding the baking beans, the dough would rise. To bake a tart bottom blind, line the pastry with a piece of Bake-O-Glide, baking paper or aluminium foil and weigh it down with baking beans. Baking beans could be: special ceramic baking beans, dried pulses or rice. You can reuse the pulses or rice as baking beans again and again, but they are not edible anymore after using them in the oven.

Tip 3: The heart shaped baking tin can be obtained via the order form.

( See videofilm Mother’s day tart).

 

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