Strawberry Tart

Pastry: Beat the butter and both sugars for 2 minutes. Sift the flours, salt and cinnamon together, add and mix until just combined.

Roll the pastry out between 2 sheets of baking paper to a 30 cm circle. Slide onto a baking tray and refrigerate until just firm enough to handle. Line the tart tin, patching the pastry where necessary and smoothing the cracks to give an even surface. Refrigerate or freeze until firm.

Preheat the oven to 200°C.

Bake the tart case blind (see below) for 20 minutes. Reduce the oven temperature to 170°C. Remove the paper and beans and continue to bake the tart until the pastry is fully cooked, about 10 minutes. Cool.

Filling: Beat the goat’s cheese, zest, icing sugar and brandy together. Using a large metal spoon, fold in the mascarpone. Be careful not to over mix or the mascarpone will curdle.

To finish: Spread the cream over the base of the tart and arrange the strawberries on top. Brush the berries with warm jam to give a glossy sheen and garnish with pistachios and mint. 

* Whole wheat flour: available from whole food stores such as Huckleberry Farm.

The tart case can be fully cooked 2 days ahead and stored in an airtight container. The filling can also be made and refrigerated for 2 days.

Bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190°C - 200°C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return the tart to the oven for the specified cooking time.

Pie weights are ceramic or metal ‘beads’ which can be re-used again and again. Available from cookware stores.