Berry tart with mascarpone lime cream

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 75 g Sugar
  • 150 g Butter
  • 300 g Flour
  • 1 egg (size M)
  • 1 Egg yolk (size M)
  • 75 g flaked almonds
  • 3 sheets Gelatine
  • 500 g Mascarpone
  • 750 g Low-fat curd
  • 100 ml Lime juice
  • 75 g + 1 teaspoon icing sugar
  • 5 TABLESPOONS Vanilla syrup
  • 200 g Raspberries
  • 100 g Blackberries
  • 100 g Raspberry Jelly
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and breadcrumbs
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Mix sugar, butter, flour and egg to a smooth shortcrust pastry. Cover and chill for approx. 30 minutes. Then roll out onto a floured work surface 20 x 30 cm. Place in a greased tart tin (20 x 30 cm) sprinkled with breadcrumbs. Press the dough up at the edges. Prick the base several times with a fork.

  2. 2

    Line with baking paper and fill with dried peas. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out, remove dry peas and baking paper. Whisk the egg yolk and spread it on the edges of the pastry in sections (egg yolk dries quickly!) and sprinkle with approx. 25 g almond flakes. (Don't mind if some fall into the tin) Bake for another 10 minutes, let it cool down. For the filling, soak gelatine in cold water. Mix mascarpone, quark, lime juice, 75 g icing sugar and vanilla syrup. Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon of cream into the gelatine. Stir the gelatine quickly into the rest of the cream. Pour into the tart, spread loosely and chill for at least 1 hour. Roast 50 g flaked almonds in a pan without fat until golden brown. Sort the berries, wash if necessary and let them drain.

  3. 3

    Stir 1 tablespoon of cream into the gelatine. Stir the gelatine quickly into the rest of the cream. Pour into the tart, spread loosely and chill for at least 1 hour. Roast 50 g flaked almonds in a pan without fat until golden brown. Sort the berries, wash if necessary and let them drain. Spread the berries and roasted flaked almonds over the tart. Warm the jelly slightly and drizzle on the berries. Dust with 1 teaspoon of icing sugar

  4. 4

    1 3/4 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
35 g
FATS
26 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

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