There’s no reason why you can’t make this fruit and mascarpone tart year round: blood oranges for late winter; strawberries at the first sign of warm weather; raspberries later in the season; peaches in high summer, then figs topped with a handful of pistachios come September.
FOR THE BASE
80g dark chocolate, chopped
450g chocolate bourbon biscuits
100g salted butter, softened
FOR THE FILLING AND TOPPING
1 egg, separated
80g caster sugar
500g mascarpone, at room temperature
4-5 plums, quartered and pitted
1. This is the same base as for the Chocolate Chestnut Meringue Pie. Put the chocolate in a food processor with the biscuits. Blitz until they form a crumb mixture, then add the butter and blitz again until the mix starts to clump together. Press evenly into a deep 28cm fluted pie dish with a removable base and put in the freezer for 10-15 minutes to harden. You could put it in the fridge if you prefer, just leave it in there a little longer.
2. Whisk the egg white until stiff, adding half the sugar a little at a time. In a second bowl, beat the yolk with the remaining sugar until thick and lemony pale. Beat the mascarpone into the egg yolk mixture until smooth, then gently fold in the egg white.
3. Spoon the mascarpone cream into the case and smooth it out with the back of a spoon. Store in the fridge for up to 1 day.
4. Top with the redcurrants and plums just a few hours before serving, so the plums don’t brown.
Reach for the Skye – and save
Our recipes are from A Table for Friends with additional recipes from A Table in Venice by Skye McAlpine, both Bloomsbury, £26. To order copies for £22.88 each, go to mailshop.co.uk/books or call 020 3308 9193. Promotional price valid until 20 December. Free UK delivery on orders over £15.