Print Recipe
Berry Mascarpone w/ Olive Oil Short Crust & Kiwi Jelly
V
Course Dessert
Cuisine Italian
Servings
Ingredients
Short Crust
Kiwi jelly
Berry Mascarpone
Course Dessert
Cuisine Italian
Servings
Ingredients
Short Crust
Kiwi jelly
Berry Mascarpone
Instructions
  1. In a mixing bowl, mix together flour and salt.
  2. Then add in olive oil stirring with a fork until resembles breadcrumbs.
  3. Gradually stir in cold water until mixture forms a dough.
  4. Wrap the dough in cling wrap and allow it to rest in fridge for at least 30 mins.
  5. Preheat the oven to 190C. Oil a pan using a baking brush.
  6. Roll dough flat enough to cover the pan. Use your fingers to press gently into the fluted side of pan. Lightly brush the surface with some oil and prick the bottom of the tart with a fork.
  7. Bake for 15 to 20 mins or until the crust lightly browns. Once cool, crumble the crust in large chunks.
  8. Peel and crush the kiwi, add the juice and the gelatine. Bring to and once the consistency is syrup, set aside. If you want it to be thicker add more gelatine.
  9. Wisk the berry, roughly braking them; add mascarpone and honey making sure not to overwork it. Place in a piping bag.
  10. In a bowl, place the kiwi jelly at the bottom, pipe the mascarpone mixture and sprinkle with some short crust.