Yields6 Servings
 350 g puff pastry
 225 g mascarpone cheese
 Grated rind of 1 orange
 2 tbsp Cointreau
 3-5 tbsp icing sugar plus extra for dusting
 450 g strawberries, hulled

roll out the pastry on a lightly floured surface to a thickness of about 3mm and use to line a 28cm x 10cm rectangular tart tin; trim the edges of the pastry with a knife and chill for 30 minutes


preheat the oven to 200C/Gas6


prick the base of the pastry all over; line the pastry case with foil, fill with baking beans and bake for 15 minutes; remove the foil and beans and bake for 10 minutes more until the pastry is browned; gently press down on the pastry to deflate it, then leave to cool on a wire rack


whisk the mascarpone, orange rind, Cointreau and icing sugar together; spread the cheese filling in the pastry case; halve the strawberries and arrange on top of the cheese; dust with icing sugar and serve

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