These are our daughter, India’s favourite dessert. Grapes aren’t used enough and this makes a wonderful light summer dessert (and they look pretty too). If you don’t want to use limoncello you can replace it with lemon juice
GET AHEAD:
Tart bases – 48 hours
Mascarpone mixture 6 hours
Assembled tart 2 hours in the fridge (without the icing sugar)
EQUIPEMNT; 9.5 or 10cm diameter round pastry cutter.
Preheat the oven to 200 Fan. Line a baking tray with parchment
Carefully unroll and using the pastry cutter, cut out 6 circles and place them on the lined baking tray. Whisk the egg whites by hand until it becomes a little frothy. Using a pastry brush, brush the top of each circle of pasty with the whisked egg white and sprinkle with the extra caster sugar.
Place in the oven and bake for 10-12 minutes or until puffy and golden in colour. Remove from the oven and allow to cool completely. When cool, using a sharp knife, gently cut a small border around the circle knock down the puffed pasty in the middle with the back of a spoon. This makes filling them easier. Cool completely.
Put the mascarpone in a bowl and using a fork, work in the limoncello and lemon zest.
In another bowl, using either an electric whisk or by hand, whisk the egg yolks with 2 tbsp of caster sugar until pale, thick and creamy. Gently fold the egg mixture into the mascarpone until thoroughly blended.
Spread the creamy mixture over each pasty circle, scatter the grapes. Just before service, sprinkle the icing sugar.
- 1 x 320g pack all butter puff pastry at room temperature
- 2 eggs separated
- 2 tbsp caster sugar plus extra for sprinkling
- 250 g mascarpone
- 2 tbsp limoncello
- 1 lemon zested
- 250 g mixed red and white seedless grapes halved
- 1 tsp icing sugar
Instructions
- Preheat the oven to 200 Fan. Line a baking tray with parchment
- Carefully unroll and using the pastry cutter, cut out 6 circles and place them on the lined baking tray. Whisk the egg whites by hand until it becomes a little frothy. Using a pastry brush, brush the top of each circle of pasty with the whisked egg white and sprinkle with the extra caster sugar.
- Place in the oven and bake for 10-12 minutes or until puffy and golden in colour. Remove from the oven and allow to cool completely. When cool, using a sharp knife, gently cut a small border around the circle knock down the puffed pasty in the middle with the back of a spoon. This makes filling them easier. Cool completely
- Put the mascarpone in a bowl and using a fork, work in the limoncello and lemon zest.
- In another bowl, using either an electric whisk or by hand, whisk the egg yolks with 2 tbsp of caster sugar until pale, thick and creamy. Gently fold the egg mixture into the mascarpone until thoroughly blended.
- Spread the creamy mixture over each pasty circle, scatter the grapes. Just before service, sprinkle the icing sugar.
