Berry tart with mascarpone filling

Instructions

1. Place flour, butter (cut into small cubes), salt and sugar in a bowl
2. Crush the ingredients with your fingers, add the egg and knead it into a homogenous ball
3. Place it in a fridge for around an hour.
4. Roll out the dough on a floured surface for around ½ cm thickness, it’s easier to roll in out inbetween 2 pieces of slightly floured baking paper. Then place the dough into a greased tart pan, make sure the bottom and sides are covered. Alternatively, instead of rolling, you can just cover the form with small pieces of dough, next to each other, covering the whole form. It is something you can delegate to children, even small.
5. There may be too much dough for one tart, what is left you may freeze and use for the next tart, or alternatively grate over sugared fruit and bake as a crumble.
6. Place the pan it in the fridge for the time when the oven is heating to 180°C.
7. When the oven is hot, place a sheet of baking paper on the dough and cover with dry beans (or special baking balls).
8. Bake for around 15 minutes, then take out the beans and baking paper and bake until the crust is golden. Take it out of the oven and let it cool down completely. Then prepare the filling.
9. Place the mascarpone, lemon zest and sugar in a bowl and mix quickly. Then cover the crust with it. Cover with berries (if using strawberries then best is to chop them first).
10. If you are using jello – prepare it with half the water and when it starts to set - spread it over the berries.
11. Keep in the fridge until serving.