The mascarpone custard fondant tart (15 minutes)

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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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