Strawberry Mascarpone Tart
easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 135 g Sugar
- 1 pinch Salt
- 1 egg (size S)
- 125 g Butter
- 500 g medium-sized strawberries
- 250 g Mascarpone
- 250 g Low-fat curd
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 packages Cream stabiliser
- 150 g Strawberry fruit spread (without seeds and pieces)
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Dried peas
Directions
- 1
Knead the flour, 60 g sugar, salt, 1 egg and butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Grease a tart mould (24 cm Ø) with lift-off base. Roll out the dough round (approx. 28 cm Ø) on a floured work surface. Line the mould with the dough, press it down and cut off any protruding edges. Prick the dough base several times with a fork
- 2
Cut out a circle (approx. 28 cm Ø) from baking paper and place it on the dough. Pour in the peas and bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the peas and baking paper from the tin and bake the shortcrust pastry base for another 10 minutes until it turns a golden brown colour. Let the base cool down in the tin on a cake rack. Then carefully remove from the tin
- 3
Carefully wash the strawberries, drain well and clean them. Mix mascarpone, quark, lemon juice and zest. Mix 75 g of sugar with the cream firming agent and stir in. Pour cream on the base and spread. Place the strawberries close together. Warm up the fruit spread, let it cool down briefly and spread it on the strawberries with a spoon. Chill for at least 1 hour
- 4
waiting time approx. 2 hours
Nutrition Facts
330 kcal
35 g
18 g
6 g
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