| Prep |
Cooking |
Serves |
 |
 |
 |
| 30 mins |
20 mins |
4 Adults |
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
For the pastry:
- 120g plain flour
- 60g of Fussels Extra Virgin Rapeseed Oil
- 1/2 teaspoon of salt
- 2 tablespoons of cold water
- 1 tablespoon of icing sugar
For the filling:
- 250g mascarpone cheese
- 120ml double cream
- 1 teaspoon of vanilla extract
- 2 tablespoons of honey
- Zest from 1/2 lemon
- Fruit to top the tartlet
Method
For the pastry:
Tip the flour, sugar and salt into a large bowl. Pour in the oil and start whisking together.
Add half the water and keep mixing with your hands and only add more water if the mixture is dry and not coming together.
Use your fingers and push the pastry into tins.
Bake in an oven preheated to 190C for 15-20 minutes or until the pastry is golden and cooked through, leave to cool.
For the filling:
Start by whisking the mascarpone in a bowl with the honey, vanilla and lemon zest.
Add the double cream and continue whisking for another minute to combine everything thoroughly.
Spoon the mixture into the cooled pastry cases and decorate with the fruit.
