Irish Strawberry Tart with Mascarpone and Pistachios Recipe by Shane Smith

Shane Smith shares one of his favourite recipes, showcasing how versatile Irish strawberries can be. A delicious treat which is sure to impress all dessert lovers and keep the little ones happy for the summer months ahead.

Makes 1×10” Tart

Pastry
230g plain flour
2 tablespoons icing sugar
100g butter diced and chilled
2 egg yolks
2-3 tablespoons cold water
1 teaspoon vanilla essence

Marscapone filling
500g mascarpone cheese
1 teaspoon vanilla essence
zest of 1 lemon
20g icing sugar
2 punnets of Irish strawberries
handful of chopped pistachio nuts
mint to garnish

Method
1. Sift the flour and icing sugar into a large bowl.
2. Add the chilled butter and work with your fingertips until sandy in texture.
3. Add the egg yolks, vanilla and enough of the water to form a dough.
4. Wrap and chill for 1 hour.
5. Preheat your oven to 175ºC.
6. Dust your work surface with flour and roll out the pastry to about 4mm thick.
7. Carefully line the greased and floured loose bottom tart tin, gently pressing into the edges.
8. Trim the excess pastry and chill for 20 minutes. Then blind bake for 10 minutes.
9. Turn the oven down to 150ºC, remove the baking beans, prick with a fork and cook for another 10 minutes. Egg wash the tart and bake for a further 5 minutes.
10. In a bowl mix the marscapone cheese, icing sugar, lemon zest and vanilla essence until smooth.
11. Hull the strawberries and cut into quarters (depending on the size).
12. Spoon the mascarpone filling into the cooled base, arrange strawberries on top and sprinkle with some chopped pistachios.
13. Garnish with some mint.

Serve and enjoy!

Dine in Dublin Shane Smith from Lavey in Co. Cavan has extensive national and international experience within the Hotel, Restaurant and Confectionery industry. He started working as a chef at the age of 16 and trained in Killybegs Tourism College, Donegal.

He has worked with some of the most talented chefs in Ireland and abroad where he gained the experience to run many pastry sections in high end establishments, including Knockranny House hotel Westport, The 5* G Hotel in Galway and currently Head Pastry Chef over the Fallon and Byrne group in Dublin.

Shane is also the In-House Chef for Coole Swan Irish Liquor, doing recipe research and development & to date has published six cookery books with the company.

Most recently Shane has demoed in John Lewis in London and was picked as one of the top 5 chefs in Dublin to demo and cook for the launch of “Dine in Dublin”.

Shane has also recently featured in the Sunday Business Post, Image magazine and has a monthly recipe column in the Anglo Celt newspaper in his home town of Cavan.

ShaneSmith   ShaneSmith

You may also like...