Steps for the mascarpone and alchermes tart

• To make this mascarpone and alchermes tart, first prepare the shortcrust pastry. You can knead the pastry in any food processor, but for convenience, I used the stand mixer. First, attach the paddle (K) to the mixer bowl, add the cold butter in pieces along with the sugar, sifted flour with the pinch of salt, baking powder, vanilla, grated lemon zest, and start the machine at speed 2 for a few minutes. Then add the egg and mix again for a few minutes until you obtain a smooth and homogeneous dough. If necessary, add a drop of milk. Compact the shortcrust pastry well and wrap it in plastic wrap, refrigerate it for about an hour. You can also prepare the pastry the day before.

  

• In a bowl, beat the eggs with the sugar and vanilla with the electric whisks for 10 minutes. Add the mascarpone and beat again until you get a smooth and homogeneous mixture.

  

• Take the shortcrust pastry from the fridge and divide it in half, then roll it out with a rolling pin to a thickness of about 1/8 inch. Line a 9-inch tart pan, previously buttered and floured, with the pastry and pour in half of the mascarpone cream, dip the ladyfingers in the alchermes, and place them on the cream. Finally, pour the remaining cream and level it well. Trim the excess pastry along the edges. Lastly, roll out the remaining shortcrust pastry to seal the tart with this shell, closing the edges well inward. Bake in a static preheated oven at 356°F for 45 minutes on the lower oven rack. Once cooked, turn off the oven, remove, and let it cool.

  

• When the tart is ready, place it on a serving plate and serve with a dusting of powdered sugar. I hope you like my latest recipe, see you next time, friends.