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This tart has a strong vanilla flavour that works well with berries. You can, however, make this tart with just about any fresh, soft fruit. If you can find them, try making it with old fashioned, tart gooseberries.
Reserve the vanilla pods and put in an airtight container with 500g sugar to allow the flavour to infuse into the sugar for later use.
Serves 8
- 250g mascarpone
- 1 cup castor sugar
- 6 eggs
- 2 vanilla pods
- 2 tablespoons vanilla essence
- 28cm sweet pastry shell, blind baked
- 1 cup apricot jam
- ½ cup water
- 500g mixed berries
- Set oven to 180°C.
- Whisk the mascarpone and the sugar together until smooth. Add the eggs one at a time, beating well after each addition.
- Split the vanilla pods in two and scrape out the seeds and add the seeds to the vanilla essence. Mix this through the mascarpone mixture. Pour into the prepared pastry shell.
- Bake until filling sets, approximately 15 to 25 minutes. Remove from oven and allow to cool.
- Place the jam and water in a saucepan and bring to the boil. Place the berries on top of the cooled tart and brush with the jam to glaze.
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