Ingredients

The makings of the

1
Hull the fruit and place in a bowl, sprinkle over the caster sugar and allow to sit at room temperature for 1 hour minimum to soften and sweeten the fruit.
2
Roll out the puff pastry and heavily prick the pastry with a fork to prevent it from rising too much.
3
Egg wash the pastry and then place in a 200 °C preheated oven.
4
Cook till golden brown all over and then take out and allow to cool at room temperature.
5
Once cool, cut the pastry in half width ways so you have two cooked pastry sheets.
6
Whisk the mascarpone, icing sugar and Philadelphia with the vanilla pod till mixed, then place the mixture in a piping bag.
7
Assemble the tart by piping the cheese mix in spots on the first pastry sheet and placing the fruit in the gaps.
8
Once the first layer is complete, stack the second pastry sheet on top and repeat the process.
9
Scatter the mint and any remaining juice from the fruit over the top, then finish with a dusting of icing sugar.