Strawberry Mascarpone Tart

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead butter, 50 g sugar, egg yolk and 150 g flour with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. Cover and chill for about 30 minutes. Grease the tart mould. Roll out the dough rectangularly (approx. 22 x 30 cm) and line the tin (20 x 28 cm) with it.

2. 2

   Whip the protruding ends inwards and press firmly. Place baking paper on the dough, fill in pulses. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Take the base out of the oven, remove baking paper and pulses. Let the base cool down. Soak gelatine in cold water. Mix mascarpone, yoghurt, vanillin sugar, lemon juice and 50 g sugar with the whisks of the hand mixer for approx. 5 minutes until creamy. Spread a part of the cream 0.5-1 cm thick on the cold base. Clean and puree 150 g strawberries. Squeeze the gelatine and warm it up with the strawberry puree until the gelatine has dissolved. Stir 2 tablespoons of the cream into the puree and stir back into the mascarpone cream. Whip the cream until stiff and fold into the cream.

3. 3

   Spread a part of the cream 0.5-1 cm thick on the cold base. Clean and puree 150 g strawberries. Squeeze the gelatine and warm it up with the strawberry puree until the gelatine has dissolved. Stir 2 tablespoons of the cream into the puree and stir back into the mascarpone cream. Whip the cream until stiff and fold into the cream. Wash and clean 23 strawberries and arrange them on the tart alternately in rows of 2 and 3 (5 rows of 3 strawberries and 4 rows of 2 strawberries). Pour the mascarpone cream into a piping bag with star-shaped spout and squirt rosettes between the strawberries. Decorate with balm leaves