Strawberry and mascarpone tart


Total time: 1hr 35m
Preparation Time: 40m

Servings
For 8 piece


Nutritional Information

Contains 392 Kcal, 7g Protein, 31g Carbohydrates, 26g Fat


Ingredients

  • Dough
  • 200 g white flour
  • 50 g sugar
  • 0.25 tsp salt
  • 50 g butter cut into pieces, cold
  • 80 g cream quark
  • 1 eggs, beaten
  • 1 organic lemon, use a little grated zest and 2 tbsp of juice
  • Filling and topping
  • 2 parcels vanilla sugar
  • 250 g Mascarpone
  • 2 tbsp sugar
  • 1 dl single cream
  • 250 g strawberries, sliced
  • Utensils
  • One tart tin (approx. 24 cm in diameter)

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Instructions

  • Dough

    Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the quark, egg, lemon zest and juice, mix quickly to form a soft dough – do not knead, press flat. Roll out the dough between two sheets of baking paper, place the dough in the tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, refrigerate for approx. 30 mins.
  • To blind bake

    Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
  • Filling and topping

    Combine the mascarpone, sugar and vanilla sugar. Add the cream, beat until almost stiff using the whisk on a hand mixer. Spread the mixture onto the tart base, arrange the strawberries on top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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