How to make the berries and mascarpone tart by filling the shortcrust pastry with mascarpone mixed with vanilla icing sugar, then lightened with whipped cream.
Ingredients for 8 people
- 250 g of white flour "00"
- 135 g of butter
- 125 g of sugar
- 1 egg
- 1 yolk
- 1 lemon
- salt
For the filling
- 1/2 liter of whole milk
- 80 ml of fresh cream
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- 120 g of mascarpone
- 200 g of assorted berries
- 3 tablespoons of vanilla icing sugar
How to prepare the fruit and mascarpone tart
Chop the butter and soften it slightly, keeping it out of the refrigerator.
Arrange the flour and put the sugar, 1 egg, 1 yolk, the butter into small pieces, the grated lemon zest and a pinch of salt in the center.
Knead all the ingredients as quickly as possible, then wrap the dough in plastic wrap and transfer it to the refrigerator for half an hour.
Roll out the shortcrust pastry and line a cake pan covered with parchment paper by pricking the dough with a fork.
Bake at 180 ° C for about 25 minutes and then leave to cool.
In the meantime, work the mascarpone with the vanilla icing sugar, keeping some of it for decoration, then add the whipped cream, mixing gently from the bottom upwards.
Wash the berries and dry them.
Remove the pastry base from the cake tin and fill it with the mascarpone cream.
Cover the tart with berries and sprinkle it with vanilla icing sugar.
