Sweet mascarpone cream and fresh fruit? I’m in!
This fruit tart is surprisingly easy to make and it tastes delicious! It will be definitely my go-to recipe for when I have to make something sweet for my friends or other guests. The mascarpone cream is not too sweet and the fresh fruit on top gives the tart a refreshing bite…not to mention that it looks amazing as well! :) I am sharing with you the recipe so you can see for yourself :) Enjoy!
- 250 g all purpose flour
- 150 g cold butter
- pinch of salt
- 3 tbs of sugar
- 1 egg
- 250 g of mascarpone cheese
- 250 ml of condensed milk
- 2 eggs
- Plus a handful of raspberries and blueberries (or any other fresh fruit) to decorate the tart.
- Generously grease a 24cm diameter tart form and place it aside. Sift flour into a food processor bowl and add chopped cold butter, salt and sugar. Mix until the mixture resembles damp breadcrumbs (you can also do this by hand by rubbing it all together in a big bowl with your fingertips).
- Finally add the egg and pulse the mixture until it comes together into a ball. Flatten the dough into a disc shape, wrap in cling film and chill for about an hour.
- Pre-heat the oven to 190°C /170°C fan. Remove the dough from the fridge. On a lightly floured surface begin to roll out the pastry gently, turning every so often until it's large enough to fit the tin with a slight overhang. Place the pastry into the greased tin and gently push it into the corners. Trim the edges. Make a few holes in the tart base with a fork and place it back in the fridge while waiting for the oven to warm up.
- Once the oven reached its temperature, take the tart base out of the fridge, cover the dough with aluminum foil (including the edges) and fill with baking beans or other load (so that the dough does not rise during baking). Place it in the oven and bake for 15 minutes , then remove the foil and bake for another 13 minutes until it has a slightly golden color. Remove it from the oven and adjust the temperature to 180 degrees.
- In a bowl, mix the mascarpone cheese with eggs and condensed milk. Gently pour onto the baked tart base (note: the whole mixture might be too much so you can use the remaining cream for another bake) and place in the oven. Bake for about 15 minutes, until the cream stiffens.
- Remove from the oven and immediately decorate the top with fresh raspberries and blueberries, gently pressing them into the cream. Enjoy!