Soft Tart with Mascarpone Cream.
A dessert so simple to make and extraordinarily delicious, a real treat!
I made the super soft base with my tried-and-tested Water Cake and then enriched it with an incredibly velvety mascarpone cream.
The best part is that the cream is prepared in just 5 minutes and, above all, is No-bake!
It’s a perfect dessert for any occasion. You can enrich it with fresh fruit (like strawberries and berries) for a touch of color and acidity, or leave it in its purity for a classic flavor. I decorated mine with colorful sprinkles for a cheerful note and to make my nephew happy. But now come with me, let’s start baking.

Ingredients for the Soft Tart with Mascarpone Cream

1 2/3 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
2 eggs
1/4 cup milk
1/3 cup vegetable oil
1/2 cup water (Warm)
1.1 lbs mascarpone
2/3 cup heavy whipping cream
2/3 cup powdered sugar

Tools

I used a 26 cm diameter smart mold.
If you don’t have it, you can easily use a regular mold, even out the surface with a knife, and then cover the dessert with the cream.

1 Smart mold 28 cm

Steps for the Soft Tart with Mascarpone Cream

In a large bowl, pour the flour, sugar, milk, vegetable oil, and eggs. Mix all the ingredients well until you get a smooth mixture.
At this point, add the baking powder, incorporating it carefully.
Finally, slowly pour in the warm water, continuing to stir until it is completely integrated.
The dough you get will be quite liquid, but this is absolutely normal for this preparation.
Pour the mixture into the 26/28 cm smart mold that you have previously buttered and floured to prevent sticking.
Bake the base in a preheated oven at 356°F for about 25 minutes.
Always remember to do the toothpick test to ensure it’s cooked in the center.
Once baked, remove the cake from the oven and let it cool completely inside the mold. This helps maintain the shape.
When it’s cool, flip it over.
If you want a cake with a more abundant cream, you can slightly hollow out the cavity that formed (if using a smart mold) to better accommodate the filling. If using a regular mold (without the cavity), you can perform the same procedure and slightly hollow out the surface of the cake in the center.
In a bowl, whip the cold liquid cream with the mascarpone and powdered sugar (or granulated, depending on your preference).
Whip until the cream has a soft consistency and is not too stiff.
Transfer the mascarpone cream into a piping bag (a simple spoon will also work).
Fill the base cavity with the cream and decorate with colored sprinkles or fresh fruit as desired.
The Soft Tart with Mascarpone Cream is ready to be enjoyed. A quick, fresh, and irresistible dessert that will impress everyone.