- Home
- Rooms
- qtQT Cabins
- Dining
- Venues & Events
A little treat using seasonal fruit from Bondi chef Rob Marchetti.
Degree of difficulty:Medium
Ingredients
Sweet Pastry
- 200g butter
- 180g icing sugar
- 1 vanilla bean
- 2 eggs
- 330g flour
- 50g almond meal
Mascarpone cream
- 2 egg yolks
- 40g sugar
- 15g flour
- 180ml milk
- 1/4 vanilla pod
- 2 egg whites
- 2 Tbl sugar
- 330ml cream
- 330g mascarpone
Raspberry and rose water syrup
- 500g frozen raspberries
- 100g sugar
- Pinch of salt
- 1Tbl lemon juice
- Rose water
- Grappa
To assemble
- 1 punnet fresh raspberries
- Chocolate pearls
Method
Sweet Pastry
- Cream butter, sugar and vanilla then add the eggs one at a time.
- When this is combined, fold in the dry ingredients and mix until well combined.
- Wrap in plastic and allow to rest in the fridge for one hour.
- Remove from fridge and cut into small pieces, about 50g each.
- Roll the pastry as thin as possible then gently place into the moulds, ensuring that is pressed firmly into all corners.
- Using a knife, trim off the excess pastry and place in the freezer for about 30 minutes.
- Pre-heat an oven to 160C then remove from freezer and line with baking paper.
- Fill each tart with rice and bake for 8-10 minutes or until the pastry turns golden brown.
- Remove the rice and allow to cool.
Mascarpone cream
- Combine milk and vanilla in a heavy based pot and bring to the boil.
- In the mean time, combine the eggs and sugar and whisk until smooth then whisk in the flour.
- When the milk has boiled, pour a small amount onto the eggs and whisk to combine.
- Add the egg mixture to the rest of the milk and place on a medium heat and cook for about five minutes until the mixture thickens.
- Ensure that the whole time you are stirring continuously with a wooden spoon.
- Remove from pot and set aside to cool.
Then…
- Whisk the egg whites and sugar until stiff peaks form.
- In separate bowl whisk 3/4 of the cream until it is the same consistency as the egg whites.
- Mix the remaining cream and mascarpone together until smooth and, in a large bowl, combine all the components and gently fold together.
Raspberry and rose water syrup
- Combine the raspberries, sugar and salt in a bowl and wrap in plastic.
- Leave in a warm place for at least one hour.
- Strain the mixture and discard the raspberries then add the lemon juice, rosewater and grappa to taste.
To assemble
- Fill the tart shells with the mascarpone cream until they are about 3/4 full.
- Arrange the raspberries on top so as they are all facing the same direction.
- Scatter about 6-8 chocolate pearls on the top.
- Serve the raspberry and rosewater syrup in a jug so as it can be poured at the table.
Toss and serve immediately.
QT Social
Feeling a little social? Follow QT - Venues & Events