Mascarpone and berry tart, a tart with a cocoa shortcrust shell and a delicious mascarpone and yogurt filling, all accompanied by fresh berries and cocoa cookies.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter
- 1 cup powdered sugar
- 1 egg
- 12 oz mascarpone
- 1 1/4 cups Greek yogurt
- 1 cup heavy cream (unsweetened)
- 3/4 cup sugar
- 1/2 cup strawberry jam
- 1/3 cup strawberries
- 1/3 cup blueberries
- 1/3 cup raspberries
- 1/3 cup red currants
- as needed mint
- as needed cocoa cookies
- 1 lb dried beans
Tools
- 1 Pie Pan
- 1 Electric Whisk
- 1 Spatula
Preparation of Mascarpone and Berry Tart
For the shortcrust pastry, follow the link for the recipe
https://blog.giallozafferano.it/appuntidicucina/pasta-frolla-al-cacao-amaro/
Once the shortcrust is ready, roll it out between two sheets of lightly floured parchment paper, keeping a thickness of about half a centimeter.
Then transfer it to a greased and floured pie pan. Trim the edges and with the excess shortcrust, prepare the cookies for decoration.
Prick the shortcrust with a fork, then cover it with a sheet of parchment paper and pour in the dried beans to proceed with the blind baking.
Bake in a preheated oven at 355°F for 20 minutes, then remove the paper with the beans and bake for another 10 minutes.
Once baked, let it cool completely.
For the cookies, bake at 355°F for 10-12 minutes.
When the tart base is well cooled, spread it with strawberry jam. Cover with plastic wrap and refrigerate.
Now prepare the filling cream. Whip the cream with a tablespoon of powdered sugar, then set aside. In a bowl, mix the mascarpone with the remaining sugar using an electric whisk. Then add the Greek yogurt and work for a couple of minutes. Finally, add the whipped cream and with a spatula, fold from the bottom upwards to avoid deflating the cream.
Pour the cream into a piping bag with a star nozzle and fill the shortcrust shell. Make the first layer then make a second layer with irregularly sized tufts.
Now put the cake in the fridge and let it rest until about half an hour before serving.
Now, remove the cake from the fridge and proceed to decorate it with berries, mint leaves, and cocoa cookies.
And voilà… now your splendid mascarpone and berry tart is ready to be served.
Useful Tips
Use the berries you like most and in the quantity you desire.
You can replace strawberry jam with blueberry or mixed berry jam.
If you want a classic shortcrust, remove the cocoa and add the same amount of flour, then proceed with the same recipe.
If you want a classic shortcrust, remove the cocoa and add the same amount of flour, then proceed with the same recipe.
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