![]() ![]() Ironically, although you would think that preparing a bit of fruit would be the quickest and easiest step, it probably takes the longest. And they do this tart proud, turning it into something truly special. I love them all – strawberries, raspberries, blueberries, blackberries. These blushing beauties have to be one of the best things about summer. The last – although certainly not the least – part is the berries. And if all that isn’t enough reason to make it, once again it’s the work of minutes. A little sugar and a hint of vanilla and you’re getting into dessert heaven territory. Mascarpone and double cream whipped together produces a beautiful texture. I cannot tell you how delicious this is – you’ll just have to make it and taste it for yourself. I love the addition of ground almonds but if you’d rather replace with more biscuits that is no problem. As I said, this is the work of minutes but still tastes wonderful. It also looks stunning, tastes delicious and happily feeds 8-10 people. In fact, it’s perfect whether you’re entertaining at home or going elsewhere because it travels easily. Because I knew this tart would be perfect. ![]() When our friends issued the invite I immediately raised my hand and put first dibs on bringing dessert. What better way to spend them than catching up with friends over food and conversation? We’ve been lucky enough in Auckland to have enjoyed two long weekends in a row and fabulous weather to go with them. These evenings lend themselves perfectly to the food being a joint effort by everyone attending. And at this time of year when the nights are long and warm entertaining tends to be more informal – barbecues and al fresco eating. When I’m invited to friends for dinner I never arrive empty handed. And replacing pastry cream is a mascarpone cream – lighter but no less delicious and perfect for a summer’s evening. Replacing pastry is a biscuit base – the work of minutes. But still, I can understand why pastry making isn’t for everyone.Įnter then this reworked version of the French classic. Admittedly it’s all worth it and the results are delicious. More delicate it has to be handled with care. In class that afternoon I nailed the shortcrust pastry and the quiche and while I also did a good job with the sweet pastry there was no doubt it was the trickier of the two. He then made a Quiche Lorraine with it (one of my favourite things to eat – do I say that a lot?) He next made a sweet pastry, which was to be turned into a classic fruit tart. During the morning demonstration we were shown a shortcrust pastry, which Chef rolled into the most perfect circle I’d ever seen. Some students were looking forward to it, particularly those who had an interest in pâtisserie. Listening to the conversations during the lead up to “pastry day” was interesting. When I was studying at Le Cordon Bleu in London it was a few weeks in before we tackled pastry.
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