Hazelnut Tart with Orange Mascarpone and Strawberries
A nice variation on strawberry cream tart, this appears in the latest edition of 'Olive' Magazine. The base is a rich shortcrust with ground toasted hazelnuts added, and baked blind. It is filled with a tub of mascarpone mixed with a little sugar, grated orange zest, a little orange juice and 150ml of softly whipped cream - just in case there wasn't enough fat for you already. Topped with healthy sliced strawberries from the local PYO in Binsey, and we have a treat indeed!