Anna’s Mess Tart

Anna’s Mess Tart - Recipe by Anna Polyviou

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  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Recipe by Anna Polyviou


Serves:
6
Prep time2 ½ hours 
Cooking time: 20 mins
Tools: Paddle, Whisk

Ingredients

Sweet Pastry

  • 50gm icing sugar, sifted
  • 75gm unsalted butter, room temperature
  • 150gm plain (all purpose) flour
  • ½ vanilla pod, seeds only
  • 1 egg, whole

Meringue Kisses

  • 50gm egg whites
  • 50gm caster (super fine) sugar
  • 25gm pure icing sugar, sifted

Strawberry Coulis

  • 100ml strawberry puree
  • 25gm pure icing sugar, sifted

Marscarpone & Vanilla Mousse

  • 100g white, chocolate
  • 240g mascarpone cheese
  • 300ml cream, semi whipped (just before peaks form)

To Assemble

  • 2 punnets of strawberries, washed
  • 1 punnet of raspberries, washed
  • 1 punnet of edible flowers
  • 1 small jar of apricot glaze

Method

Sweet Pastry

  1. In an electric mixer, place the butter, flour and icing sugar in the bowl with the paddle attachment. Turn the mixer onto a medium speed and mix the ingredients together until a crumble texture has formed.
  2. Reduce the speed to low and add in the egg and only the seeds from the vanilla pods, return the speed to medium and mix until the ingredients have formed into smooth dough.
  3. Transfer the dough onto a bench and shape into a flat rectangle about 10cm x 15cm wide. Wrap in cling wrap and chill for at least an hour in the refrigerator.
  4. Preheat an oven to 180°C and take the dough out of the refrigerator.  Allow to just come to room temperature and on a lightly floured surface roll out the dough to 0.5cm thick. Use a 9.5cm round cutter and cut out six discs.
  5. Lightly spray 6 (7.5cm) round tart tins and then line each tin with one of the sweet paste discs. Make sure to press the dough down into the corners. Trim the excess dough off with the back of a knife.
  6. Place onto a flat tray and allow to chill in the refrigerator for 20 minutes.
  7. Blind bake the tarts in the oven for 15 to 20 minutes or until the tart case is golden brown. Carefully remove from the oven and allow to cool.
  8. When ready to assemble the tarts carefully take out of the tart tins and place onto a flat tray.

Meringue Kisses

  1. Use an electric mixer on a high speed to whisk egg whites in a clean dry bowl until soft peaks form.  Reduce the speed and gradually add in the caster sugar.
  2. Return to the original speed and whisk until meringue is thick and glossy and sugar has dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Firm peaks need to be achieved. It should take about five minutes.
  3. Remove from the mixer, and fold in the icing sugar. Be quick or the meringue will become runny.
  4. Using a size 9 piping nozzle, pipe onto lined trays and dry out in a de-hydrater or oven at around 74°C for 2 ½ hour or until dried. Keep checking to make sure the temperature isn’t too high as no colour is wanted. When completely cold, store in an airtight container until required.

Strawberry Coulis

  1. In a small saucepan, bring the strawberry puree just to the boil over a medium heat. Make sure not to boil as it will lose the fresh flavour.
  2. When the puree has just come to the boil, turn off the heat and whisk in the icing sugar and turn the heat back on to medium. Using a whisk, keep stirring the coulis until the icing sugar has dissolved.
  3. Remove the pan from the heat and carefully pour into a deep tray. Cover the surface with go-between or glad wrap and place in the refrigerator to cool.
  4. Fill 15ml of the coulis into each of the bottom of the tarts and place into the freezer for at least 20 minutes or until the coulis has frozen before adding the mousse (recipe below)

Marscarpone & Vanilla Mousse

  1. Vanilla pod, split and scraped
  2. Place the white chocolate and mascarpone into a microwave safe bowl and melt in the microwave in 20 second bursts until both ingredients have melted. However do not go over 30°C. 
  3. When melted mix the chocolate and mascarpone until smooth and then add in the vanilla seeds and stir until combined. Allow to cool to room temperature.
  4. When the mixture has cooled to room temperature, gently fold in the cream.
  5. Place the mousse into a pipping bag or use a spoon to fill the tarts with the mousse up to the top. Use a palette knife to level off the tarts evenly.  Place into the refrigerator for 1 hour or until the mousse has set

To Assemble

  1. To garnish the tarts, cut the green off the strawberries and cut into half. Arrange the strawberries in a fan style around each of the tarts and the two halves in the middle of each one.
  2. Cut the raspberries in half and place three halves on top of the strawberries.
  3. Decorate the tarts with three edible flowers and five meringue kisses.
  4. Finish off the tarts with a small trickle of apricot glaze

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