Tart with Strawberries and Mascarpone Cream
Tart with Strawberries and Mascarpone Cheese
Tart with Strawberries and Mascarpone Cheese
- • 1 jaje
- • 150 grama braå¡na
- • 80 grama maslaca
- • 60 grama å¡eä‡era
- • 30 grama mljevenih badema
- • korica od limuna
- • 1 å¾lica hladne vode
- • 1 vreä‡ica vanilin å¡eä‡era
- • 200 grama jogurta
- • 250 grama sira mascarpone
- • 40 grama å¡eä‡era u prahu
- • 1 vreä‡ica å¾elatine u prahu (10 g)
- • 500 g jagoda
- • 3 å¾lice marmelade od jagoda
- • malo limunovog soka (po å¾elji)
- • puna å¡aka sjeckanog neslanih pistacija (po å¾elji
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a bowl, mix flour and sugar.
- Add butter and rub together with your hands to create a crumbly dough.
- Add ground almonds and vanilla sugar, and mix everything together.
- Add the egg to bind everything together, then add water.
- Finally, grate lemon zest and knead until a smooth dough is formed.
- Wrap the dough in plastic wrap and refrigerate for 2 hours.
- After 2 hours, remove the dough and roll it out to the size and thickness of a 26-centimeter mold.
- Grease the mold with butter.
- Transfer the rolled-out dough to the mold and press it into place with your fingers.
- Place baking paper on top of the dough and fill with dry beans or a smaller ceramic container.
- Bake the dough in a preheated oven at 180 degrees for 10 minutes.
- After 10 minutes, remove the dough and take off the baking paper and beans.
- Return the dough to the oven for an additional 10 minutes.
- Remove when done and let it cool.
- Once the dough has cooled, prepare the cream.
- Mix gelatin with 4 tablespoons of water and let it sit for 10 minutes to swell.
- Then, heat it over low heat until it dissolves.
- While the gelatin is swelling, mix the yogurt and mascarpone, and add powdered sugar.
- Mix well.
- Add the dissolved gelatin to the cream and beat with a mixer.
- Pour the cream onto the cooled dough, smooth it out, and refrigerate for 2 hours.
- While the cake is chilling, wash and clean the strawberries, and cut them into smaller pieces.
- Arrange them on the cooled cream.
- Heat the strawberry jam over low heat, add a drop of lemon juice, and pour over the strawberries.
- Garnish the cake with chopped pistachios.
A Simple Strawberry Mascarpone Tart: A Taste of Summer
The scent of warm summer days, the vibrant colors of freshly picked strawberries, the creamy richness of mascarpone – these are the ingredients that make up my favorite summer dessert: a simple strawberry and mascarpone tart. It’s a recipe that’s both elegant and easy, perfect for a casual weeknight treat or a more sophisticated gathering. The delicate sweetness of the strawberries beautifully complements the creamy, tangy mascarpone, all nestled within a buttery, slightly nutty shortcrust pastry. This is not your grandmother’s tart; it’s a modern take on a classic, a vibrant celebration of summer’s bounty.
This recipe started as a whim, a spontaneous creation born from a basket overflowing with juicy strawberries from the local farmer’s market. I had some mascarpone cheese lingering in the fridge, and the idea just clicked. The result? A delicious tart that has since become a staple in our home, a reminder of those long, sun-drenched afternoons spent enjoying life's simple pleasures. The beauty of this recipe lies in its simplicity. There’s no need for complicated techniques or obscure ingredients; just a few basic steps and a whole lot of love.
The Pastry: The base is a simple shortcrust pastry, easily made with flour, butter, sugar, and a hint of almond. The almond adds a subtle nutty depth that perfectly complements the other flavors. The secret is to keep the butter cold – this ensures a tender, flaky crust that doesn’t become tough. Don’t overwork the dough; just mix it until it comes together, then chill it before rolling. This prevents the gluten from developing too much, resulting in a delicate, melt-in-your-mouth pastry.
The Filling: The star of the show is the mascarpone cream. Mascarpone, with its creamy texture and subtly sweet flavor, is the perfect foil for the tartness of the strawberries. I enhance this cream with a touch of yogurt for extra tang and a hint of powdered sugar to balance the sweetness. A bit of gelatin helps set the cream, creating a smooth, stable filling. There's nothing quite like the spoonfuls of this cool, creamy dream. I add just a hint of gelatin so the cream stays a little bit soft; it's best when it’s a little less set and a little more decadent.
The Strawberries: Fresh, ripe strawberries are essential. Choose strawberries that are fragrant and deeply colored, indicating ripeness and sweetness. I prefer to slice them relatively thinly, allowing their flavor to shine through without overwhelming the delicate mascarpone cream. A simple strawberry jam glaze adds a touch of extra sweetness and shine to the finished tart. A squeeze of lemon juice brightens the jam's flavor and helps prevent crystallization. The glossy shine and jewel-like color of the strawberries bring the whole dessert together.
The Garnish: To complete the tart, I like to garnish it with chopped pistachios. The pistachios add a delightful crunch and a touch of contrasting color, enhancing the overall visual appeal. A sprinkle of powdered sugar is optional, but it does add a touch of elegance and extra sweetness.
This tart is more than just a dessert; it’s an experience. It’s a taste of summer, a moment of pure indulgence, a memory made sweet. So, gather your ingredients, roll up your sleeves, and let's create a little bit of summer magic in the kitchen. This is one tart you won't soon forget.
