Mascarpone-cherry tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour, 75 g butter, salt, egg yolk and 35 g sugar in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes.

2. 2

   For the lemon curd, wash the lemon, rub dry and grate the peel. Halve the lemon and squeeze the juice. Melt 25 g butter in a saucepan. Add 50 ml lemon juice, lemon zest and 75 g sugar, mix well.

3. 3

   Whisk the egg in a small bowl and pass through a fine sieve. Add the egg to the lemon mixture and mix. Heat over medium heat, stirring constantly, until the mixture thickens. Pour into a bowl and allow to cool.

4. 4

   Roll out the short pastry rectangularly (approx. 14 x 38 cm) on a floured work surface. Place the dough in a greased tart mould (12 x 36 cm, with lift-off base), dust with flour and press down.

5. 5

   Prick the dough several times with a fork, line with baking paper and fill with dried peas.

6. 6

   Pre-bake the tart on the lower shelf in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Then remove peas and paper and bake for another 5 minutes.

7. 7

   Remove the tart from the oven and let it cool down on a cake rack.

8. 8

   Sort the cherries, wash them, drain them well and remove the seeds. Whip the cream until stiff, allowing the cream setting agent to trickle in. Mix cream cheese and mascarpone, stir in lemon curd. Carefully fold in the cream.

9. 9

   Spread the cream on the shortcrust pastry base, spread cherries on top and dust with icing sugar.

Nutrition Facts

KCAL
300 kcal

CARBS
21 g

FATS
22 g

PROTEINS
4 g