The soft tart with mascarpone and pistachio is a fluffy and fragrant cake garnished with a rich and delicious cream. Preparing it is very simple, the only thing we necessarily need is the clever tart pan, the one with the raised center that allows us, once flipped, to have a perfect base for soft tarts. Preparing the base is then very simple and requires only a bowl and a hand whisk. For the filling, I used mascarpone and pistachio, but if you want a lighter dessert, we can replace all or part of the mascarpone with ricotta. Let’s get to work and prepare together the soft tart with mascarpone and pistachio.
OTHER PISTACHIO DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the base
- 1.25 cups type 1 flour
- 2 eggs
- 0.5 cup sugar
- 2 teaspoons baking powder
- 0.35 cup vegetable oil
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 7 oz pistachio spreadable cream
- 14 oz mascarpone
- 0.5 cup powdered sugar
- 1.75 oz unsalted pistachios
- 2 tablespoons milk
Tools
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- Mold clever tart pan 9 inches
- Hand whisk
Preparation of the soft tart with mascarpone and pistachio
Prepare the base for the soft tart: work with the hand whisk the whole eggs with the sugar. While stirring, gradually add the vegetable oil.
Add the milk in which you have dissolved the vanilla. Finish with the sifted flour, baking powder, and mix until you get a homogeneous mixture. Brush the clever tart pan with some vegetable oil and pour the mixture. Bake at 356°F, static, for 25 minutes.
Meanwhile, work the mascarpone with the powdered sugar. When the cake is cold, remove it from the pan and turn it over. Wet it with a bit of milk. Fill it with mascarpone cream. Decorate with pistachio cream and swirl with a fork. Place in the fridge until serving time, garnishing with whole pistachios.
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Storage
Store the clever tart in the fridge for a couple of days
