Tart with Mascarpone Cheese and Berries / Tarta z Serkiem Mascarpone i Owocami Leśnymi
Tart with berries is a very presentable dessert for any occasion. It is also very tasty when prepared correctly with its buttery crust, rich pastry cheese cream filling, and colorful berries, it looks like the centerpiece of a fancy bakery window. The trick to giving it a polished finish by simply brushing clear gelatin over the fruit. Tart prepared this way is not overly sweet and it has that perfect European taste to it, which you won't be embarrassed by.
Servings: 8 Servings
Calories: 501kcal
Equipment
- 1 tart pan / mold I used 9 inch by 1.12 inch / 22.8 cm by 2.8 cm
- 1 food processor
- 1 medium mixing bowl
- 2 small pots with lids for gelatin
- 2 spoons for mixing
- 1 fork
Ingredients
Ingredients For Short Crust Pastry:
- 300 grams all-purpose flour
- 150 grams butter (unsalted)
- 3 egg yolks
- 80 grams powder sugar
- 1 pinch salt
Mascarpone Cream Filling
- 300 grams mascarpone cheese
- 200 grams whipping cream
- 50 grams granulated white sugar (optional)
- 1 package vanilla sugar (optional)
- 2 tsp. envelope clear gelatin = 7 grams
- 100 ml water
Berries
- 800 grams berries
- 1 package flavored or unflavored gelatin (to brush the fruit with)
- water to dissolve the gelatin as per manufacturers recommendation I used less water to make the gelatin thicker.
Instructions
- Short crust pastry: In a blender or mixer, mix the flour, powdered sugar, pinch of salt and cold butter. Once the dough consistency becomes crumbly add the eggs and continue to mix until a dough ball forms.
- Take the ball of dough and fit in into the tart mold making sure it is all smooth. Once it fits into the mold, prick it lightly with a fork. Refrigerate for about 20-30 minutes.
- Tart filling: Whip the cream until stiff in a medium bowl. Then add mascarpone cheese to it and mix everything gently for a while. At this point, add vanilla sugar and powdered sugar to satisfy your taste. I did not add any sugar because the berries are sweet. I added vanilla sugar.
- After 20 minutes remove the tart dough from the refrigerator and place it in to the preheated oven of 350 degrees Fahrenheit for approximately 20 minutes or until it is golden brown. Remove from the oven and cool completely before filling.
- Place the previously cooled clear gelatin in the cheese/cream filling and mix well. And immediately after mixing, spread it on the cooled short crust pastry bottom. Arrange your berries on top of the cream.
- Once you arranged all your berries on top of the filling it is time to add your second gelatin on top of the fruit to preserve their freshness as well as give them that glossy perfect look. Refrigerate for about 30 minutes. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 501 |
| % Daily Value* | |
| Total Fat 15g | 19% |
| Saturated Fat 8.6g | 43% |
| Cholesterol 126mg | 42% |
| Sodium 71mg | 3% |
| Total Carbohydrate 79.1g | 29% |
| Dietary Fiber 4.6g | 16% |
| Total Sugars 43.5g | |
| Protein 13.4g | |
| Vitamin D 7mcg | 34% |
| Calcium 125mg | 10% |
| Iron 3mg | 15% |
| Potassium 240mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |