Fright Bites: Everyone will scream for Opies’ Halloween recipes
© www.bennettopie.com / @opiesfoods recipe and image credits
Makes: 12 small or 1 large tart
Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 15 minutes
Allergens: Gluten, Dairy
Ingredients:
· 1 Pack ready rolled Sweet Shortcrust Pastry (use standard shortcrust if sweet isn’t available) or 1 large premade baked Sweet Pastry Case
· 1 Egg, beaten (only required if baking the case)
· 250g Mascarpone
· 50g Icing Sugar
· Zest and Juice of 1 Lemon
· 1 tsp Vanilla Essence
· 3 tbsp Opies Berry Compote
· 1/2 Jar Opies Black Cherries in Kirsch
· Cocoa Powder, to dust, optional
Method:
1. Preheat the oven to 200°C, fan 180°C, Gas 6.
2. Grease a 20cm Tart Tin. Roll out the pastry and prick the base with a fork.
3. Cover with cling film and place in the fridge for 20 mins to chill.
4. Remove from the fridge and line the centre with parchment paper. Add baking beans (or uncooked beans / rice) and bake for 15 minutes, remove the paper and weights, then bake for a further 5 minutes.
5. Allow to cool.
6. Meanwhile, whisk together the mascarpone, icing sugar, lemon zest, lemon juice and vanilla essence.
7. Once the pastry base has cooled spread with the mascarpone mix. Spoon over the compote and then the cherries.
8. Immediately before serving, dust with cocoa powder (if using).
Hints & Tips to make ahead: The base can be made ahead of time and stored for 2 days in an airtight container. The mascarpone mix can be made ahead and stored in the fridge for up to 3 days.