Mascarpone and grapefruit tart with mandarins

Name: Mascarpone and grapefruit tart with mandarins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g Flour; 175 g Sugar; 2 packages Vanillin sugar; 1 egg (size M); 7-10 Tbsp Salt; 150 g cold butter; 2 pink grapefruits; 2 Tangerines; 2 Oranges; 5 sheets Gelatine; 250 g Mascarpone (Italian cream cheese); 250 g Low-fat curd; 250 g Whipped cream; 2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g Flour
175 g Sugar
2 packages Vanillin sugar
1 egg (size M)
7-10 Tbsp Salt
150 g cold butter
2 pink grapefruits
2 Tangerines
2 Oranges
5 sheets Gelatine
250 g Mascarpone (Italian cream cheese)
250 g Low-fat curd
250 g Whipped cream
2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Quickly mix flour, 75 g sugar, 1 packet of vanilla sugar, egg, 1 pinch of salt and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime, peel grapefruits, mandarins and oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze the remaining juice out of the fruits. Fill fillets and juice into a bowl each, cover.
2
Roll out the dough into a rectangle (23 x 31 cm) on a floured work surface. Line a greased and floured rectangular tart mould (21 x 29 cm) with the short pastry. Line the dough with baking paper and weigh down with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. After about 15 minutes, remove the pulses and baking paper. Bake the base to the end, take it out and let it cool down on a cake rack. In the meantime soak the gelatine. Mix the collected fruit juice, mascarpone, quark and 100 g sugar. Squeeze the gelatine and dissolve. Stir droplets into the quark mixture. Chill for 15 minutes until it begins to gel.
3
Bake the base to the end, take it out and let it cool down on a cake rack. In the meantime soak the gelatine. Mix the collected fruit juice, mascarpone, quark and 100 g sugar. Squeeze the gelatine and dissolve. Stir droplets into the quark mixture. Chill for 15 minutes until it begins to gel. In the meantime, whip the cream until stiff, while pouring in 1 sachet of vanillin sugar. Fold the whipped cream and half of the fruit fillets into the quark mixture. Pour onto the short pastry and spread cloudy. Chill the tart for about 2 hours. Decorate with remaining fillets and pistachios
4
In the meantime, whip the cream until stiff, while pouring in 1 sachet of vanillin sugar. Fold the whipped cream and half of the fruit fillets into the quark mixture. Pour onto the short pastry and spread cloudy. Chill the tart for about 2 hours. Decorate with remaining fillets and pistachios