Muscovado tart with mascarpone
- February 2016
- Serves 6 with leftovers
- Hands-on time 45 min, oven time 65 min, plus chilling
Dark muscovado sugar, used here to make the tart filling, has a deep, treacly flavour that works well with a big dollop of mascarpone.
- 46.7g (25.6g saturated)
- 45.9g (28.3g sugars)
Save the egg whites for another recipe. Put them in a freezerproof bag, label with the date and number of whites, then freeze for up to 3 months.
Prepare the pastry up to 24 hours in advance and keep, wrapped in cling film, in the fridge, or freeze in a sealed container for up to 1 month. The tart is best on the day it’s made, but will keep for 24 hours in the fridge.
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