JJ29_dolce di anna

Tart with berries and mascarpone cream | Anna’s sweets

The summer cake par excellence is the fruit tart: picturesque, colourful, fresh and good. Albeit simple, it is a safe bet. Today, I’ m going to teach you a different version that will win your guests over with its beauty and goodness.


For the shortcrust pastry:
300 gr butter 190 gr sugar A pinch of salt half lemon zest 1 egg 500 gr flour 6 gr yeast
For the custard:
200 gr milk 150 gr cream half vanilla bean half lemon zest 160 gr yolks 110 gr sugar 22 gr rice starch 10 gr corn starch
For the mascarpone cream:
500 gr mascarpone 250 gr custard 50 gr icing sugar
For the garnish:
strawberries, raspberries, blackberries, blueberries fruit jelly
Preparation: For the shortcrust pastry, mix the butter, sugar, salt and grated lemon zest in a bowl; add the egg and finally the flour and yeast. Knead into a smooth dough, cover with cling film and keep in the fridge for about 30 minutes. For the custard, mix the milk, cream, lemon zest and vanilla pod in a saucepan, and bring to the boil; in a bowl mix the sugar, starches, egg yolks and vanilla seeds. When the milk starts to boil, pour it over the egg yolks and remove the vanilla bean and lemon zest; mix and heat, stirring constantly until the cream thickens. Cover with cling film and leave to cool. Roll out the pastry to a thickness of 0.5 cm and line the greased and floured pan; pierce the bottom with a fork and cook in the oven at 180 ° for 20 minutes. For the mascarpone cream, mix the mascarpone, cold custard and sugar. When the tart is cool, fill with the mascarpone cream and garnish with fresh berries.
Jesolo journal Aprile 2022

>> Sfoglia l’ultimo numero!

Clicca sulla copertina
e scopri tutto ciò che c’è di bello
a Jesolo e nelle vicinanze.