Serves 8-10


  • 2 Puff Pastry Sheets
  • 1 ¼ Cups Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Sugar
  • 2 Tablespoons Cornstarch + ¼ Cup Cold Water
  • ¾ Cup Mascarpone
  • 1 Tablespoon Lemon Zest
  • 2 Envy™ Apples, Cored and Sliced
  • 1 Strawberries, Cut and Sliced
  • 2-3 Tablespoons Honey


  1. Pre-heat the oven to 375 degrees F
  2. Line a 10 inch tart pan with the semi-thawed puff pastry trimmed to fit the pan
  3. Chill the pastry for 10 minutes then line top of dough with baking paper and baking beans or rice and bake blind for 10 -12 minutes or until pale golden around the edges. This will cook the dough while keeping space for the filling.
  4. Remove the baking beans and paper and cook a further 4-5 minutes or until the base is golden, allow to cool before filling
  5. For the custard heat the milk, vanilla extract and sugar stirring until dissolved
  6. Combine the cornstarch and cold water and then stir into the simmering milk stirring until smooth and thickened, remove from the heat, cool for 5 minutes
  7. Whisk in the mascarpone and lemon zest and cover the top (this will prevent a skin forming) and set aside to cool to room temperature
  8. Pour the mascarpone custard into the baked tart shell and smooth the top
  9. Chill the tart for 1 hour
  10. Decorate the top of the tart with the sliced Envy™ apples and fresh strawberries
  11. Drizzle with fruits with the honey

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