Strawberry and mascarpone tart

Strawberry and mascarpone tart

Total: 1 hr 35 Min. | Active: 40 Min.
Nutritional value / piece: 392 kcal
, Fat: 26 g
, Carbohydrate: 31 g
, Protein: 7 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

200g white flour
50g sugar
¼tsp salt
50g butter cut into pieces, cold
80g cream quark
1 egg, beaten
1 organic lemon, use a little grated zest and 2 tbsp of juice

Filling and topping

250g Mascarpone
2tbsp sugar
2parcels vanilla sugar
1dl single cream
250g strawberries, sliced
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Utensils

One tart tin (approx. 24 cm in diameter)

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the quark, egg, lemon zest and juice, mix quickly to form a soft dough – do not knead, press flat. Roll out the dough between two sheets of baking paper, place the dough in the tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, refrigerate for approx. 30 mins.

To blind bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

Filling and topping

Combine the mascarpone, sugar and vanilla sugar. Add the cream, beat until almost stiff using the whisk on a hand mixer. Spread the mixture onto the tart base, arrange the strawberries on top.

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