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🍰 Strawberry Mascarpone Tart

348 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the lemon thoroughly and grate about two teaspoons of fine zest. Squeeze out the lemon juice.
  2. 2. Ensure all ingredients for the dough are cold. Place them on the work surface or in a bowl.
  3. 3. Knead seventy grams of sugar, one hundred forty grams of cold butter, two hundred forty grams of flour, a pinch of salt, half a teaspoon of vanilla extract, and one egg yolk into a shortcrust pastry.
  4. 4. Make sure the dough does not get warm while kneading.
  5. 5. Add the vanilla extract and the lemon zest to the dough and continue kneading until everything is evenly mixed.
  6. 6. Shape the dough into a ball, flatten it onto a plate, and place it covered in the refrigerator for sixty minutes.
  7. 7. Remove the green leaves from half of the strawberries and cut them roughly into pieces.
  8. 8. Add the strawberry pieces to a pot along with fifty grams of sugar, half a teaspoon of vanilla extract, and the lemon juice.
  9. 9. Mix the fruit glaze with water according to the package instructions and add the mixture to the pot as well.
  10. 10. Mash the ingredients in the pot slightly with a spoon and bring the mixture to a boil once.
  11. 11. Pour the hot strawberry filling into a bowl and let it cool until it is lukewarm.
  12. 12. Wash another lemon and grate about two teaspoons of zest.
  13. 13. Whip the cream with a stabilizer (e.g., San Apart) until stiff peaks form.
  14. 14. Mix the mascarpone with one teaspoon of lemon zest, one teaspoon of lemon juice, and powdered sugar.
  15. 15. Gently fold the stiffly whipped cream into the mascarpone mixture.
  16. 16. Take the shortcrust pastry out of the refrigerator and roll it out on a lightly floured work surface to a thickness of about three millimeters.
  17. 17. Remove excess flour under the dough with a cake spatula so that the dough does not become too dry.
  18. 18. Distribute the dough evenly in a greased tart pan.
  19. 19. Prick the dough at the bottom several times with a fork so that it does not rise.
  20. 20. Place the tart pan with the dough in the freezer compartment for ten minutes.
  21. 21. Preheat the oven to one hundred seventy degrees Celsius top and bottom heat during this time.
  22. 22. Fill the lukewarm strawberry filling into the pre-baked tart.
  23. 23. Let the tart with the filling cool completely.
  24. 24. Spread the mascarpone cream in a wavy pattern over the cooled strawberry filling.
  25. 25. Cut the remaining fresh strawberries into pieces or halve them.
  26. 26. Shave thin curls from the white chocolate using a vegetable peeler.
  27. 27. Decorate the tart with the strawberry pieces and the chocolate curls.
  28. 28. Carefully release the tart from the pan.
  29. 29. Place the tart in the refrigerator for one to two hours before serving to let it set.

Nutrition per serving