Neven Maguire's King Strawberry Tart with Pistachio Cream

INGREDIENTS

• 1 Pack Simply Better All Butter Puff Pastry, thawed
• Plain Flour, for dusting
• 1 Simply Better Corn Fed Free Range Egg, beaten with 1 Tbsp. Simply Better Jersey Milk
• 1 Carton Simply Better Mascarpone
• 1 Carton Simply Better Single Source Irish Jersey Cream
• 1 Jar Simply Better Pistachio Italian Pistachio Spread
• 1 Carton Simply Better Irish King Strawberries, stems removed & sliced in half
• Small Handful Fresh Small Basil Sprigs (optional)
• Icing Sugar, to dust

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Roll out the puff pastry on a lightly floured board to a rectangle that is 33cm x 25cm and put on a parchment lined large baking sheet. Score a 2cm border around the edge of the pastry using a sharp knife, then brush with the egg mixture. Bake for 30 minutes until crisp and golden brown. Using a sharp knife gently cut around the border and then gently push down the middle with the back of a spoon. Leave to cool completely.
2. Whisk the mascarpone with the cream and 3 Tbsp. of the pistachio spread until soft but holding its shape nicely. Fold in another 3 Tbsp. of the pistachio spread and then spoon this into the centre of the pastry base and decorate with the sliced strawberries. Drizzle with the remaining pistachio spread and scatter the basil sprigs on top, if using. Lightly dust with icing sugar before serving straight to the table.