Strawberry Cheesecake Tart

Strawberry Cheesecake Tart

                            

Ingredients

1. 375g block sweet shortcrust pastry
2. 250g tub mascarpone
3. 150g yogurt
4. 150ml whipped cream
5. 3 tbsp icing sugar
6. 2 tsp vanilla extract
7. 750g small strawberries , cored and halved

Method:

• Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of 1/4th inch (mine was thick as I had extra pastry, didn't want to throw away extra :D) and use to line a loose-bottomed 20cm sponge/tart/pie tin. Leave the excess pastry over hanging to avoid shrinkage. Fill with baking paper and baking beans and bake for 15 minutes. Take out the paper and beans and keep baking for another 15 minutes until the pastry is cooked through and golden. trim the excess pastry then leave in the tin to cool completely.
• Beat the mascarpone until smooth then add the yoghurt, cream, 1 tbsp icing sugar and vanilla and beat together until really thick. Spoon into the cool pastry case and level. Cover with strawberries and put in the fridge to chill for 2 hours.
• Put the remaining strawberries in a food processor with the rest of the icing sugar. Whizz to a purée and sieve to remove seeds. Serve the tart with the strawberry purée spooned over just before serving.

Enjoy!