Strawberry and mascarpone tart

• 1 sheet of shortcrust or puff pastry.
• 500g strawberries
• 200g pasteurised mascarpone
• 1 tablespoon of pasteurised crème fraiche
• 1 sachet of vanilla sugar
• 2 tablespoons of caster sugar

Grease a tart tin. Spread your pastry in the tin and prick it with a fork so that it does not rise during baking.

Bake in the oven at 200°C until nicely browned. Set aside.

Meanwhile, carefully wash the strawberries and cut their stalks off. Place the strawberries on kitchen paper to remove excess water.

In a large bowl, mix the mascarpone with the cream, vanilla sugar and caster sugar.

Once your pastry has cooled down, spread the mascarpone mixture on top. Arrange the whole strawberries pointing upwards on top of the mixture.

Sprinkle your tart with icing sugar and garnish with a few mint leaves. Serve chilled.