A glorious, rich creamy tart based on the famous Italian pudding. It is perfect as a dessert or for a special afternoon tea.
Serves: 8 - 10
Preparation: 20 minutes + 1½ hours chilling and 35 minutes cooking time
Plus: To make the cocoa stripes, cut a strip of greaseproof paper and lay it diagonally over the filling. Dust with cocoa powder, moving the paper as you move up the tart.
- 225g Chilled 'All Butter' Puff Pastry
- 1 Egg Yolk
- 2 teaspoons Caster Sugar
- 1 teaspoon Vanilla Extract
- 250g tub Mascarpone
- 100ml Double Cream
- 1 teaspoon Icing Sugar
- 2 tablespoons strong cold black Coffee
- 2 tablespoons Tia Maria or other coffee-flavoured liqueur
- 3 Savoiardi or Sponge Fingers, broken or chopped into small pieces
- Cocoa Powder and Icing Sugar, for dusting
- Put a baking sheet in the oven and preheat to 220°C Gas Mark 7.
- Roll out the pastry thinly on a lightly floured surface, then use to line a 34 x 11.5 cm loose-based tranche tin.
- Prick the base with a fork and pop in the freezer for 30 minutes.
- Line the pastry case with a sheet of foil, pressing it gently into the curves of the tin and folding it down over the outside.
- Fill with baking beans and bake on the baking sheet for 15 minutes.
- Remove the foil and beans, then bake for a further 15-20 minutes or until the pastry is golden and cooked through.
- Cover with foil if necessary until the pastry case is crisp.
- Beat the egg yolk with the caster sugar until pale and thick, then add the vanilla extract and mascarpone and whisk until evenly mixed.
- Lightly whip the cream with the icing sugar and fold gently into the mascarpone mixture.
- Spoon half the mixture carefully over the base of the pastry case.
- Mix together the coffee and Tia Maria.
- Briefly submerge the biscuit pieces, a few at a time, in the coffee liquid and arrange evenly on top of the mascarpone. Spoon the remaining mascarpone mixture over the biscuits and chill for 1 hour.
- Dust the top of the filling with stripes of cocoa powder and the pastry with icing sugar.
- Serve cut into fingers.
This recipe is from Perfect Pies and Tarts by Moyra Fraser and published by Simon & Schuster in 2011.