Soft Tart with Mascarpone Cream.
A dessert so simple to prepare and extraordinarily delicious, a true delight!
I created the super soft base with my tried-and-true Water Cake and then enhanced it with an incredibly velvety mascarpone cream.
The best part is that the cream is prepared in just 5 minutes and, above all, it is No-Bake!
It is a dessert perfect for any occasion. You can enrich it with fresh fruit (such as 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 to make my nephew happy. But now come with me and let’s start creating.

Ingredients for the Soft Tart with Mascarpone Cream

1 3/4 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)
2 1/4 cups Mascarpone cheese
2/3 cup heavy whipping cream
2/3 cup powdered sugar

Tools

I used a 28 cm clever mold.
If you don’t have one, you can safely use a regular mold, level the surface with a knife and then cover the cake with the cream.

1 Clever Mold 28 cm

Steps for the Soft Tart with Mascarpone Cream

In a large mixing bowl, pour in the flour, sugar, milk, vegetable oil, and eggs. Mix all the ingredients well until you obtain a smooth batter.
At this point, add the baking powder, incorporating it carefully.
Finally, pour in the warm water gradually, continuing to mix until it is fully integrated.
The batter you obtain will be quite liquid, but this is absolutely normal for this preparation.
Pour the batter into the 26/28 cm clever mold that you have previously buttered and floured to prevent sticking.
Bake the base in a preheated oven at 350°F for about 25 minutes.
Always remember to do the toothpick test to ensure it is cooked in the center.
Once baked, remove the cake from the oven and let it cool completely inside the mold. This helps maintain its shape.
When it is cool, invert it.
If you wish to have a cake with more cream, you can slightly scoop out the hollow that formed (if you used a clever mold) to better accommodate the filling. If you use a regular mold (without a hollow), you can perform the same procedure and slightly scoop out the center of the cake.
In a bowl, whip the cold liquid cream with the mascarpone and powdered sugar (or granulated sugar, depending on your preference).
Whip until the cream reaches a soft consistency and not too stiff.
Transfer the mascarpone cream into a piping bag (a simple spoon will also work).
Fill the hollow of the base with the cream and decorate with colored sugars 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.