Now that summer is hopefully showing its face, my mind has turned to eating outside and cooking outdoors, which are two of my favourite things. The emergence of fresh, new flavours at this time of year allows produce to shine, and this tart is full of that early summer taste.

My new extra-deep tart tin gives you plenty of room to fill up with creamy mascarpone, sweetened with my new whipped honey. Then simply pile fresh berries on top and sprinkle with chopped pistachios for flavour and crunch. You can use any combination of berries you like.

Buttery and flakey pastry

Ingredients

• 1 ½ cups (280g) plain flour
• ½ tsp salt
• ¼ cups (60g) Considered Vanilla Sugar (available at the following stores)
• 6oz (160g) cold unsalted butter cut into cubes
• 1 egg yolk

This pastry is best made with a food processor; if you don’t have one, see directions by hand below.

Food processor method:

1. 1. Add the flour and salt and pulse 3 times to remove any lumps.
2. 2. Add the cubed butter and pulse 5-6 times.
3. 3. Whisk the egg yolk with a fork and pour into the mixture. Pulse until it starts to come together in a ball.
4. 4. Turn out the mixture on cling film and press into a disc. Cover in the cling film and refrigerate for at least 2 hours.

Hand method:

1. 1. Combine the dry ingredients in a bowl.
2. 2. Using your fingertips rub in the butter until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
3. 3. Add the egg yolk and stir with a fork until you have a ball of dough (work quickly, don’t overwork the pastry with your hands as the warmth will melt the butter and make it difficult to work with).
4. 4. Turn out the mixture on cling film and press into a disc. Cover in the cling film and refrigerate for at least 2 hours.

Filling

Ingredients

• 1¼ cup (300ml) heavy cream
• 2 tubs (500g) Mascarpone
• 3 tbsp Considered Whipped Honey (available at the following stores)
• Mixed berries (I used 4 punnets strawberries, raspberries, blackberries, and blueberries)
• ⅓ cup (35g) chopped pistachios

1. 1. Butter and flour your tart tin and line the base with parchment.
2. 2. Roll out the pastry onto a floured work surface with a floured rolling pin until it’s slightly larger than you tin.
3. 3. Using the rolling pin, lift the dough on top of your tin. With your fingers lightly press the dough into the base and up the sides of the tin. Trim away any excess dough with a sharp knife. If pastry tears, simply patch with dough.
4. 4. Place in the fridge for 2 hours to reduce pastry shrinkage. (As sides of the tin are high pastry must be very cold)
5. 5. Pre-heat the oven to 180˚C.
6. 6. Remove your tin from the fridge and line the base of the tart with parchment paper (slightly bigger than the base).
7. 7. Place baking weights or baking beans on top of the parchment paper and blind bake for 8 mins (this will stop you having a soggy base).
8. 8. Remove the tart from the oven and remove weights. Place back into the oven for 10 mins.
9. 9. Remove from the oven and allow to cool.
10. 10. Whisk the cream in a large mixing bowl until stiff peaks form.
11. 11. Add the honey to the mascarpone and mash with a fork. Add 2 spoons of whipped cream and combine. Add the remaining cream.
12. 12. Beat in the mascarpone and honey.
13. 13. Spoon the cream mixture into the tart.
14. 14. Decorate with the berries and pistachios and serve. Enjoy!

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores


Products used: Dinner Plate3540126 Round Tart Tin3530109 Cutlery Set3541109 Silicone Spoon 3513122