Fruit Crumble Tart with Mascarpone and Date Caramel

Making the crumble

Preheat the oven to 160ºC.

Line a baking tray with parchment paper.

Fit the Knife Blade.

Add flour, golden caster sugar and butter into the appliance bowl.

Pulse until the mixture resembles breadcrumbs.

Spread the crumble on the baking tray evenly.

Bake for 25 minutes at 160ºC until crisp and golden, gently stirring halfway through.

Remove from the oven and set aside.

Increase the oven temperature to 180ºC.

Making the data caramel

Clean the appliance bowl and fit the Knife Blade.

Add dates, warm water and fine sea salt into the appliance bowl.

Blend for 20 seconds until smooth.

Transfer the mixture into a clean bowl and set aside.

Making the mascarpone cream

Clean the appliance bowl and fit the Knife Blade.

Add mascarpone cheese and icing sugar into the appliance bowl.

Mix for 10 seconds until combined. 

Transfer the cream into a clean bowl.

Chill in the fridge until needed.

Cut the pastry into a 35 cm x 22 cm rectangle.

Score a border 2 cm in from the edge of the pastry sheet, being careful not to cut all the way through the pastry.

Brush evenly with the beaten egg.

Bake for 20 minutes at 180ºC until golden and cooked through.

Remove from the oven and let cool for 10 minutes.

Gently press on the inner rectangle to flatten the layers, ensuring the outside border remains to create the edges of the tart.

Spread the date caramel evenly over the flattened base of the tart.

Repeat the same process with the mascarpone cream.

Decorate with mixed berries on top and sprinkle with the crumble.

Slice into six equal pieces.

Serve.