Strawberry marscapone tart

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Strawberry marscapone tart, originally uploaded by kitschenette.

I made this strawberry and marscapone tart based loosely on one from Nigel Slater’s Kitchen Diaries (June or July, I think). In the background you may recognise the lovely Ms. Fabelhaft, for it was her birthday, and the cake for her benefit.

I’ve been slack lately. My apologies if you have sent me an email recently and I haven’t responded. I’ll get back to you as soon as I can!

Strawberry and Marscapone Tart, following Nigel Slater (from The Kitchen Diaries)

1 or 2 packets of gingery or oaty biscuits (I used a combinationof Hobnobs and Gingernuts)
approx. 100g butter, melted

200g marscapone cheese
50g cream cheese
1 egg
1 – 2 TB castor sugar (to taste)
squeeze of lemon juice
strawberries for the top

How

– Grease a springform cake tin (mine was a small 18 cm one).
– Crush the biscuits, either in a ziploc bag or in a mixmaster thingy (I used a bag). Don’t make them too fine, you want a bit of crunch and texture.
– Mix the melted butter a little at a time until the mixture is nicely buttery and holds its shape when you pinch a lump together. You may not need all the butter, depending on how dry your biscuits are.
– Press the crumb mix gently but firmly into the cake tin. Press the mix up the sides as well, and use a straight glass to make nice neat sides and a smooth base. BUT don’t press too hard, it shouldn’t be compacted, it should retain some of its crumbliness.
– Put in the fridge to set while yozu work on the filling.
– Separate the egg and beat the yolk with the sugar until mixed. Beat in the marscapone and cream cheese until you have a custard-coloured cream.
– Stir in the lemon juice, a little at a time – you don’t want too much as it will make the mixture too liquid.
– Whisk the egg white until stiff and fold into the marscapone mix.
– Fold into prepared base and smooth lightly out. If eatign straight away, top with the halved strawberries; if not, place in fridge until 20 minutes before eating. Remove and top with strawberries, then devour with your best coffee.

I loved this tart, much more so than the strawberry custard tarts I was making last summer. Bring on summer, please, please!

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