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The mascarpone custard fondant tart (15 minutes) is a tart made of a shortcrust pastry base and a mascarpone pastry cream; that can be prepared in less than 15 minutes.
Easy and quick to prepare, this melt-in-your-mouth and creamy vanilla-flavoured tart can be enjoyed as a snack of the day.
Prep Time: 15 min
Resting time: 1 hour
Cook Time: 40 min
Temps whole : 55 min + 1 h (repos)
Servings: 6 humans
INGREDIENTS
- 1 shortcrust pastry
- 500 ml milk
- 150 g mascarpone
- 125 g caster sugar
- 50 g cornstarch
- 4 egg yolks
- 1 vanilla bean
- icing sugar
INSTRUCTIONS
- Separate the yolks from the egg whites.
- In a bowl, whisk the egg yolks with the sugar with a fork or hand whisk. Add the cornstarch.
- Mix once more until smooth, lump-free.
- In a saucepan, warmness the milk with the vanilla bean cut up in half of and the seeds extracted.
- When the milk is hot, slowly pour in the egg yolk and sugar combination whilst mixing till thickened.
- Pour the cream into a bowl and cowl with hold film.
- Refrigerate for about 1 hour.
- In a giant bowl, pour the cream.
- Add the bloodless mascarpone from the fridge and combine with an electric powered whisk till the two substances are properly combined.
- Roll out the dough with a rolling pin to a thickness of 5 mm.
- Grease and flour a 24 cm diameter tin and region the shortcrust pastry on top.
- Collect the extra dough.
- Pour the cream over the shortcrust pastry base and make criss-crosses of pastry on top.
- Preheat the oven in static mode to 180°C and bake for about forty minutes.
- Remove from the oven and let cool absolutely to room temperature.
- Then refrigerate for about two hours earlier than doing away with from the pan.
- Sprinkle with icing sugar earlier than serving.
- Taste!
Enjoy.
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