John Myers
Mascarpone Tart
The perfect mascarpone tart recipe with a picture and simple step-by-step instructions.
- 250 g Almond cantuccini
- 0,5 l Orange juice
- 250 g Mascarpone
- 50 g Yogurt
- 100 ml Cream
- 35 g Cane sugar
- 1 Pc. Vanilla pod
- 5 leaf Gelatin white
- 400 g Blueberries
- 400 g Raspberries
- Dip the almond cantuccini briefly in the orange juice. Then put them in a freezer bag and use a hammer to make them small. Distribute in the dessert rings and press in.
- Whip the cream until stiff. Mix the mascarpone, yogurt, sugar and scraped vanilla pod together. Stir in the cream and dissolve the gelatin, previously put in cold water, in a small saucepan over low heat, stir in some of the finished mascarpone cream and then mix everything together.
- Divide 4 heaped teaspoons of the cream into dessert rings, place the berries on top and refrigerate for at least 2 hours.
- Puree the remaining berries and season with powdered sugar.
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