- 2 x 320gm ready-rolled all-butter puff pastry
- 100gm icing sugar
- 750gm tub mascarpone
- 600ml double cream
- 2 tsp vanilla extract
- 200gm raspberries
- 200gm blackberries
- 1 mango, peeled and thinly sliced
- 6 peaches or nectarines, thinly sliced
- 4 passionfruit, halved and then scooped out
- Mint leaves, to serve
Heat oven to 200C. Unroll 1 pastry sheet and place it on a baking tray lined with baking paper. Dust with 2 tbsp icing sugar, then cover with another sheet of baking paper and another baking tray. Pour baking beads into the tray to weigh it down. Bake for 30 minutes, then check if the pastry is golden all over. If not, return for 5 minutes or so. Repeat with the other pastry sheet. Once out of the oven, trim the edges with a sharp knife and leave to cool.
Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a nozzle. Add more cream to the bag as required. Pipe small circles of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with icing sugar.
Top with the second piece of pastry, more mascarpone cream, the remaining fruit, a dusting of icing sugar and some mint leave to serve. Use a serrated knife to cut through the layers without squashing the tart.
Best served immediately.