• 3 hours
  • Low

Cream tart with mascarpone cream and seasonal fruit

For the dough
300 g of Type 0 Soft Wheat Flour | W200
150 g of soft butter at room temperature
125 g of granulated sugar
1 whole egg
2 egg yolks
Baking powder (the tip of a teaspoon)
Grated zest of half a lemon
For the cream
125 g of mascarpone
100 ml of whipping cream
1 tablespoon of powdered sugar
To decorate
Seasonal fruit q.s.
Meringues q.s.
First, work the butter with the sugar then add the eggs, flour and yeast. Knead quickly so as not to heat the dough then let it rest in the fridge for at least 2 hours. Meanwhile, prepare the cream: work the mascarpone together with the sugar and whipped cream then let it rest in the fridge for at least 30 minutes.
After the resting time of the pastry, take it out of the fridge and roll it out to a thickness of about 6/7 mm, make 2 discs with a hole in the center and cook at 180° in ventilated mode for 20/25 minutes. When cooked, let the two discs cool on a wire rack.
Fill the first disc with a pastry bag containing the cream, place the second disc and decorate with more cream, fresh fruit and meringues.

In cooperation with Farina Lievito e Fantasia

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