These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
Sweet Shortcrust Pastry
175g plain flour, plus extra for rolling
25g icing sugar
100g butter, cut into small cubes
1 egg yolk, beaten
1-2 tbsp water
150ml whipping cream, lightly whipped
1 tbsp golden caster sugar
1 tsp vanilla bean paste
300g mixed berries, strawberries hulled and quartered, raspberries, blueberries
2 tbsp icing sugar
- To make the pastry, sift the flour and icing sugar into a bowl add the butter and rub together with fingertips until it resembles fine breadcrumbs. Add the egg yolk and stir with a round bladed knife, gradually adding the water until the mixture forms a ball.
- Divide the pastry into 6 equal portions then roll each piece on a lightly floured work surface until it is just a little bigger than the size of the 9cm individual tart tins. Allow the extra pastry hang over the sides of the tins. Repeat with the remaining pastry then place on a baking sheet and then chill in the fridge for 30 minutes.
- Preheat the oven to 200°C (400°F/Gas 6). Line the tart tins with non-stick paper and fill with baking beans. Blind bake for 15 minutes until pale golden brown then remove from the oven and allow to cool and trim off any excess pastry with a sharp knife.
- To make the mascarpone cream place all of the ingredients into a mixing bowl and stir gently until combined.
To assemble divide the mascarpone cream between the 6 tarts then top with a selection of berries. Dust lightly with icing sugar before serving.
The pastry can be made very quickly by whizzing the flour, icing sugar and butter in a food processor then adding the egg yolk and water.
To enhance the combination of sweetness but also acidity in the fruit, pair with a delicate Riesling Spätlese. Alternatively, match with a glass of Sekt.
Mushroom Pappardelle with Parmesan Crisps
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