Could the Hazelnut Cream and Mascarpone Tart be missing from my recipes given the great success of the Cream and Sour Cherry Tart?! I would say definitely not, so taking advantage of the weekend, I prepared not one, not two, but three tarts: two with cream and sour cherries because I had promised them to the uncles with the cousins, one for Luca‘s parents, and the third to try the variant indeed with hazelnut cream and mascarpone.
After the first taste, I can officially tell you that it is my favorite among the two tarts and that surely in the coming months you will still see some tarts among these online pages.
You will find the Nutella and Mascarpone Tart in the Autumn Desserts Collection available on my blog, with lots of ideas and recipes for a tasty breakfast or a homemade snack. You can read all the recipes by clicking here.
If you are looking for a different shortcrust pastry recipe try my recipe for Pumpkin and Cinnamon Shortcrust Pastry perfect for the autumn period, delicious and fragrant!
Let’s move on to the recipe for the Hazelnut Cream and Mascarpone Tart!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 517.15 (Kcal)
- Carbohydrates 53.02 (g) of which sugars 23.12 (g)
- Proteins 7.59 (g)
- Fat 32.59 (g) of which saturated 17.95 (g)of which unsaturated 6.12 (g)
- Fibers 1.36 (g)
- Sodium 423.06 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Hazelnut Cream and Mascarpone Tart
- 2 1/4 cups all-purpose flour
- 5.3 oz butter (cold from refrigerator)
- 2 eggs
- 0.28 oz salt
- 3/4 cup sugar
- 1 packet baking powder
- lemon zest
- 4 tablespoons hazelnut cream
- 8.8 oz mascarpone
- as needed powdered sugar
Tools for preparing the tart
- 1 Oven
- 1 Springform pan
- 1 Bowl
- 1 Knife
- 1 Scale
- 1 Plastic wrap
- 1 Refrigerator
- 1 Work surface
- 1 Silicone rolling pin
Preparation of the Hazelnut Cream and Mascarpone Tart
The tart pan used in this recipe is 9.5 inches and if you want to purchase it you can click here
Take a nice large bowl and work with your hands the butter cut into pieces still cold, add the sugar and lemon zest. Add the salt.
Sift the flour with the baking powder and gradually add it into the bowl with the butter.
Break the two eggs and mix everything by adding the baking powder last.
Form a dough ball and cover it with plastic wrap. Put the dough to rest in the refrigerator for at least an hour.
After this time, turn the oven on to static mode at 356°F. Take the shortcrust dough ball from the refrigerator and roll out two-thirds of the dough with a rolling pin either on a wooden work surface or as I do directly on parchment paper to make it easier to transfer to the tart pan.
Work the mascarpone with the hazelnut cream in a bowl and then pour it onto the shortcrust base we have transferred to the tart pan.
With the remaining part of the shortcrust, make strips to close our tart. Place them over the cream and bake for about 30 minutes.
I made three tarts on Friday, the first was ready after 30 minutes, the second tart took about 28 minutes to be nicely golden while the third just 25 minutes since the oven was already at temperature.
Let the tart cool in the mold for at least a couple of hours. Serve the Hazelnut Cream and Mascarpone Tart with a nice dusting of powdered sugar.
Enjoy your meal!!!
Storage:
You can store the Hazelnut Cream and Mascarpone Tart in a cake container for up to two or three days.
“This content contains one or more affiliate links”
