If you don't like the idea of making pastry then a shortbread stack would work well.
The mascarpone cream is also good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.
If you want to make your own pastry - here's the recipe I used :
Rich shortcrust pastry
The recipe makes enough to line a shallow
23cm/9 inch flan tin
Serves 8
115g/4oz plain flour
55g/2oz cold unsalted butter, diced
25g (a scant 1oz) icing sugar, sifted
1 egg yolk plus 1 tbsp cold water
Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.
Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.
Wrap in cling film and chill for at least 30 minutes before rolling out.
Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.
Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.
If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.
After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.
If you don't want to make your own pastry cases you don't have to - you can buy ready-made either individual or a 23cm/9 inch tart case.
It's quick and easy and well worth the effort!
Then there's the ice cream …
