We're very much looking forward to having some friends over later today, and in honour of the weather managing to maintain a bit of sun and heat into the weekend, having been heatwave all week when we've been at work, I've made us a scrumptious strawberry tart.
Strawberry mascarpone tart
Nigel Slater, The Kitchen Diaries
1 tbsp caster sugar
250g mascarpone cheese
2 drops vanilla extract
For the base:
250g sweet oaten biscuits (we used Nairn's oat digestives)
Rectangular tart tin (34x12cm)
For the crumb base, melt the butter in a saucepan and crush the biscuits to a fine powder (note, I actually did mine quite roughly - hope it turns out ok!). Thoroughly mix the crumbs and melted butter. Spoon this mixture into your tart tin and smooth them into the corners and up the sides. Press firmly but don't compact too much. Allow to set in the fridge.
Make the filling by first separating the egg. Put the yolk in a bowl and beat with the sugar. Beat in the mascarpone and then add the vanilla extract. You should have quite a stuff, light cream. Beat the egg white to stiff peaks then fold into the cream mixture. Spoon onto the base.
Hull the strawberries and slice thinly. Arrange them on top of the mascarpone. Keep cool until ready to serve.