John Myers
Blood Orange Mascarpone Tart
The perfect blood orange mascarpone tart recipe with a picture and simple step-by-step instructions.
- 300 g Shortbread
- 500 ml Blood orange juice
- Peel of a blood orange
- 250 g Mascarpone
- 250 g Ricotta
- 300 g Cream
- 100 g Sugar
- 9 leaf Gelatin
- Orange liqueur
- Crush the biscuits in the lightning chopper and mix with the melted butter. Press a base with the biscuit mixture in a springform pan (with baking paper) and leave to cool.
- Mix the mascarpone, ricotta, 400 ml orange juice, 3 tablespoons orange liqueur, sugar and grated orange peel to a smooth cream. Whip the cream until stiff, soak the gelatine in cold water.
- Heat the remaining orange juice and completely dissolve the well-squeezed gelatine leaves in it – do not boil!
- Mix a few tablespoons of the cream with the gelatin mixture and then add to the rest of the cream and mix well.
- Carefully fold in the cream and pour everything into the springform pan. The cake should cool for at least 6 hours.
- Divide the cake into pieces or cut out portions with a serving ring.
- Serve on a chocolate mirror with candied walnuts and fruit as desired.
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