Velvety and luxurious, mascarpone has become the queen of the cream world. Often referred to as mascarpone cheese, it is actually a cream - a very rich one at that.

Ingredients

Pastry

• 2 cups flour
• ¼ cup sugar
• 150 grams butter
• 3-4 tblsp cold water

Filling

• 2 cups berries (fresh, or frozen and defrosted)
• 1½ cups mascarpone
• 1 tblsp sugar
• 2 egg yolks
• ¼ cup brown sugar

Method

Pastry

1. In a food processor, process the flour, sugar and butter together until the mixture looks like crumbs. Pulse in sufficient water to make small moist balls of dough. Turn out and bring together on a floured board
2. Divide into 6 portions and roll each out large enough to line the base and sides of six 12cm tartlets.
3. Bake blind at 200°C for 15 minutes. Remove the baking blind material and return to the oven for a further 3-4 minutes until the pastry is well cooked.

Filling

1. Sprinkle enough berries into each tartlet to just cover the base.
2. Mix the mascarpone with the sugar and egg yolks until smooth. Spread a thick layer on top of each tartlet. If wished, wrap the pastry edges in foil to protect from burning.
3. Sprinkle with a thick layer of brown sugar and place under a hot grill for 1-2 minutes until the cream has melted and has begun to brown.

Variation

1. Use 2 cans well-drained tropical fruit chunks for a tropical fruit version.