Mascarpone Tart


Rating: 5.0 / 5.00 (1 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:











For the coating:












Instructions:

Knead the dough ingredients into a shortcrust pastry. Roll out the dough and spread it on a large greased tart pan. Make a rim. Prick the bottom of the pastry a few times with a fork. Bake at 200 degrees in a heated oven for about half an hour. Soak the gelatine according to the instructions on the packet. Whip the yolks, sugar and vanilla sugar over steam until creamy. Continue beating in a cold water bath until the mixture has cooled. Stir the dissolved gelatine into the yolk mixture. Add the mascarpone. Allow to set in the refrigerator for half an hour. In the meantime, toast the almond flakes and whip the cream until stiff. Sprinkle the almond flakes on the pastry base. Fold the cream into the mascarpone cream. Spread it on the pastry case. Spread the fruit evenly on top.

Tip: It is best to use the strawberries fresh, immediately after purchase!

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