Romantic tart with mascarpone and pistachio cream
Elizabeth Perlott
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 3
Die 11x36 cm
Ingredients:
for the pastry:
250 g flour
125 g butter
125 g sugar
½ tsp baking powder
1 pinch of salt
3 yolks
grated zest of 1 lemon
for the mascarpone and pistachio cream:
250 g of mascarpone
250 g fresh cream
50 g sugar
3 tablespoons pistachio cream
3 tablespoons chopped pistachios
for decoration:
strawberries
chopped pistachios
cookies
Chocolates
Method
Insert the hook K in the mixer and make a flour with flour and butter, then add all the other ingredients, lastly the yeast. Leave the shortcrust pastry to rest for 2 hours in the refrigerator wrapped in plastic wrap. (preferably from the previous day). After the resting time, spread it out in a greased pan, prick it with a fork and place the peaches on top for blind cooking. Bake at 170 ° C for about 15 minutes.
For the cream:
whip the mascarpone with the sugar, add the pistachio cream and then the whipped cream separately. Finally, insert the chopped pistachios and mix with a spatula from the bottom up, being careful not to dismantle the cream. With a sach a poche with a smooth spout, make tufts of cream and cover the entire surface of the pastry. Sprinkle with chopped pistachios and decorate with biscuits, strawberries and chocolates.
