Baking

Strawberry Cheesecake Tart

Sometimes simplicity is best and when fresh strawberries are at their sweetest and juiciest, there is very little they need to be served with. The crunchy puff pastry base and sweet mascarpone cream are all that is required here

20 minutes prep, 20 minutes cook

Serves 6-8

Ingredients

320g ready rolled puff pastry

1 egg, beaten, for glazing

75g caster sugar, plus 2 tbsp for sprinkling

450g strawberries

200g mascarpone cheese

100g natural yoghurt

1 tsp vanilla bean paste

125ml double cream

Icing sugar, for dusting (optional)

Method

Heat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray with baking parchment. Place the pastry on the tray and using a small sharp knife, score a 2cm border around the edge. Prick the inside several times with a fork. Brush the pastry all over with egg and sprinkle with the 2 tablespoons sugar. Bake for 20 minutes or until the pastry is puffed and golden. Set aside to cool. As it cools the pastry will flatten.

While the pastry is cooking, cut the strawberries in half, or quarters if they are big, and toss in 50g of the sugar. Leave to macerate for around 15 minutes or so to become juicy.

To make the cheesecake cream, beat together the mascarpone, yoghurt, remaining 25g sugar and vanilla until smooth.

In a separate bowl, whisk the cream until it forms soft peaks, then fold through the mascarpone mixture. Spoon over the top of the pastry, then spoon over the strawberries and any juices. Finish with a dusting of icing sugar, if liked, to serve.