Summer Fruit Tart

Mmm.. this tart just tasted of summer (despite the weather...)Its a base similar to a cheesecake, pressed into a tart tin and then filled with a creamy mascarpone filling and topped with peaches, I only used peaches because I had them, but you can use whatever fruit you have or indeed a mixture.

The contrast of the fruit with the creamy mascarpone and crunchy base is just perfect. I followed a Nigella recipe for this ( the black and white tart in How to be a Domestic Goddess) but found I had too much of the mascarpone mixture left over, so we had it with strawberries later in the week with some biscuits crumbled on top in a ‘deconstructed’ version of the tart. I’ve changed Nigella’s recipe and decided to use half greek yoghurt, half mascarpone and have done away with the egg – makes a quicker, more cost effective pud. Also, the limoncello is obviously optional, I only used it because I have it and it goes so well with mascarpone.

Ingredients

250g digestives
75g butter, melted
250g mascarpone
250g greek yoghurt
75g icing sugar
Squeeze of lemon
1 tbsp limoncello
Enough fruit to top

Blend the biscuits to a rubble and mix in the melted butter. Tip into a tart tin and press the mixture onto the base and sides. Leave in the fridge to set. Meanwhile whisk the mascarpone until smooth and add the icing sugar, beat until combined, add the limoncello and yoghurt and beat until smooth. Spread this mixture over the base and top with the fruit.

You might also like...