Ingredients (serves 2)
¾ cup chocolate biscuits, fine crumb
2 tablespoons almond meal
40g butter, melted
1 teaspoon cocoa
Orange Mascarpone Filling
120g mascarpone
2 tablespoons thickened cream
1 tablespoon caster sugar
¼ teaspoon vanilla bean paste
½ teaspoon orange zest
2 tablespoons orange juice
1 punnet strawberries, sliced
Mint for garnish (optional)
Method
- Prepare the crust: In a bowl combine biscuit crumb, almond meal, cocoa and melted butter. Press crumb into 2 x (10 x 2cm) loose base tart cases and chill in the fridge for 30 minutes.
- For the filling: In a bowl beat mascarpone, cream and sugar together until smooth, then add vanilla bean, orange zest and juice and mix well. Spoon filling into tart cases and chill for 1 hour.
- Remove tarts from the fridge and leave them at room temperature for 15 minutes. Then carefully remove tart case base. Arrange sliced strawberries on top placing slices in a circular pattern, garnish with mint and serve.
Chef's Notes
You can add more sugar if you prefer a sweeter tart, change to two tablespoons.
