You Little Tart

Having just celebrated International Women's day I think it was hella good timing to bow down to all ma queens, male and female and celebrate with this little pink tart. I have had this vision in pink on my brain for over a week and couldn't wait to execute it. Today was the day I made my pink pie dreams come true... thank u, next.

I love to cook but I'm no Mary Berry (all hail Mazza the queen) and I also love to cut corners and share those tips with you. This pink tart was made with a little pinch of innovation and a big dose cheating...

Ingredients:

300g mascarpone cheese

125g raspberries 

1 x egg

1 x tbsp sugar

1 x ready made pasty crust (ASDA)

2 x strawberries

Handful of blueberries

Vanilla extract

White choc stars

1. Put on some Ari and Rhi Rhi and get that YAAS queen feel.

2. Blend majority of the raspberries in the blender but keep some aside for decoration. Blitz until smooth and set aside for later.

3. Separate the egg yolk from the egg white. Mix the egg yolk with the sugar and add to the mascarpone cheese in a mixing bowl.

4. Mix the egg yolk with the mascarpone until smooth. Whisk the egg whites until fluffy then gently fold into the creamy mixture.

5. Add two drops of vanilla extract to the mixture and continue to fold.

6. Slowly add the blended raspberries to the mixture - you don't necessarily need all of it and could use some for decoration. The idea is to give the mixture a fruity flavouring and pink colouring. 

7. Pour the mixture in a ready made pastry case. I picked up this one from ASDA for a pound! Freeze the tart for at least an hour before decorating.

8. Once decorated pop back in the fridge until ready to serve.

Stay sassy,

Hannah x