Berry tart with mascarpone and white chocolate

Berry tart with mascarpone and white chocolate

Total: 3 hr 20 min. | Active:
vegetarian
Nutritional value / piece: 552 kcal
, Fat: 38 g
, Carbohydrate: 42 g
, Protein: 8 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@bettybossi.ch

Base

200 g white flour
50 g sugar
1 pinch salt
50 g butter, cut into pieces, cold
80 g ricotta
1 egg, beaten
1 organic lemon *-*

Filling

150 g white chocolate, finely chopped
250 g mascarpone
1 dl milk
2 tbsp icing sugar
2 dl full cream, beaten until stiff

Tart

150 g raspberry
150 g blueberry
WE NEED Shopping List Purchase ingredients now

Utensils

One springform pan (24 cm in diameter), sides greased

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Base

Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the ricotta, 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, transfer to the tin along with the bottom sheet of baking paper, creating a rim approx. 2 cm high around the edge. 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

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the mascarpone, milk and icing sugar, stir in the chocolate. Fold the cream into the chocolate mixture, spread over the base, smooth down a little.

Cover the tart and leave to set in the fridge for approx. 2 hrs.

Tart

Remove the tin frame, arrange the berries on top of the filling.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.