Mixed berry tart with vanilla mascarpone cream

Method

1. Preheat the oven to 200C/ fan180C/gas 6. Dust a work surface with some icing sugar and thinly roll out the pastry to about a 25cm x 30cm rectangle – trim to neaten the edges. Place on a large, non-stick baking sheet and prick the pastry all over with a fork. Bake for 15 minutes or until golden and risen.
2. Using a fish slice, carefully flip the pastry over, then press down all over to flatten. Bake for a further 5 minutes or until the pastry is flaky, cooked through and golden. Transfer to a wire rack to cool completely.
3. In a bowl, beat the mascarpone with the vanilla extract until smooth. Spread it evenly over the cold, crisp pastry, right up to the edges. Arrange the fruit on top, dredge with icing sugar and decorate with mint leaves, if you like.