( MAKES 4 )
Photo by Tam West
These delicious little tarts use store-bought pastry and late-summer plums. Perfect for a dinner party, for morning tea or to pack into a picnic hamper.
- Press sweet shortcrust pastry into small (12cm) tart tins, then refrigerate until firm. Blind bake the pastry shells in a 215C oven for 9 minutes, then remove the baking beans. Lightly eggwash the pastry and bake for a further 5 minutes. Remove and cool.
- To make the custard, beat 100g mascarpone (or soft cream cheese) with 50g caster sugar. Add 3 eggs, 1 at a time, whisking to incorporate. Add 50ml cream, ½ tsp vanilla extract and the zest of ½ lemon. Set aside.
- Meanwhile chop up 3-4 plums into bite-sized pieces. Fill cases with fruit and top up with the custard mix. Grate a little nutmeg on each, and bake in a 180C oven for 25 minutes, or until the custard is just set. Cool and serve.