Strawberry rose water tart

[Serves  4]

250g flour
2 tbsp icing sugar
125g butter, chilled and cut into cubes
1 egg yolk
1–2 tbsp cold water
1½ cups cream cheese
¼ cup honey
½ cup mascarpone
1 tsp rose water
100g strawberries, halved

2 tbsp caster sugar
80g strawberries
2 tbsp honey
Fresh mint, to garnish
 
1. Preheat oven to 180ºC. Sift flour and icing sugar into a bowl. Add butter; rub together until mixture resembles fine breadcrumbs. Add egg yolk and water and mix together to form a smooth ball.
2. Shape mixture into a disc, wrap in clingfilm and refrigerate for 30 minutes. Roll pastry out onto a floured surface.
3. Place pastry into a tart tin, and press down firmly. Cover with baking paper and fill with baking beads or dry beans. Bake for 15 minutes. Remove baking paper and dried beans and return the tart shell to the oven for 5 minutes. Allow to cool.
4. Place the cream cheese and honey into a bowl. Beat with an electric beater until smooth. Add mascarpone and rose water, and whisk until mixture is combined. Spoon into pastry shell.
5. In a bowl, toss together 100g strawberries and caster sugar, and allow to stand for 5 minutes.
6. Blitz together 80g strawberries and honey.
7. To serve: Top tart with fresh strawberries, drizzle over blended strawberry mixture and garnish with mint.