Mascarpone Tart
Description
Mascarpone tart is a soft and delicious variation of the classic tiramisù, one of Italy’s most beloved desserts. Its popularity lies in its simplicity, quick preparation, and irresistible flavor.
Over time, many versions have emerged — with chocolate, strawberries, or even pineapple — but there are a few essential ingredients that never change: ladyfingers, cream, eggs, sugar, and a pinch of salt, which helps whip yolks and egg whites perfectly.
In this recipe, the mascarpone cream is enriched with fresh cream, making it perfect to serve in elegant single portions or as a large tart for a family lunch or Sunday dessert.
Ingredients
to recalculate the ingredient amounts
For the short pastry
- Flour 167 g
- Arborea butter 100 g
- Egg yolks 1
- Icing sugar 67 g
- Zest of 1 lemon 5 g
- Salt 1 g
For the filling
- Arborea Mascarpone 167 g
- Arborea Ricotta 270 g
- Egg yolks 2
- Granulated sugar 100 g
- Potato starch 7 g
- Zest of 1 lemon 5 g
- Chocolate chips 67 g
Instructions
- 1 Prepare the shortcrust pastry: sift the flour into a large bowl and mix it with salt and room-temperature butter cut into small pieces. Once the mixture looks crumbly, add the powdered sugar, grated lemon zest, and finally the egg yolk. Mix until you have a smooth, even dough.
- 2 Wrap the dough in plastic wrap and let it rest in the fridge overnight.
- 3 Make the mascarpone cream: drain the ricotta in a fine sieve, then place it in a bowl and mix it with the sugar. Add the egg yolks, potato starch, and lemon zest, and stir until smooth. Incorporate the mascarpone, blending until fully combined. Finally, add the chocolate chips and set the cream aside while you prepare the tart base.
- 4 Take the dough from the fridge and roll it out with a rolling pin to a thickness of about 1 cm. Cut out a disk, keeping the leftover dough, and place it in a buttered and floured tart pan lined with parchment paper.
- 5 Pour the mascarpone cream into the tart pan, smooth the surface with a spoon, and decorate with strips of dough in a crisscross pattern. Bake in a preheated static oven at 180°C (350°F) for about 60 minutes, covering the top with aluminum foil for the last 20 minutes.
- 6 Once baked, remove the mascarpone tart from the oven and let it cool completely before serving.
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Did You Know?
Did you know that the crostata might be the oldest Italian dessert? Although its exact origins are uncertain, this beloved tart seems to have been known since pre-Christian times.
Many legends surround this traditional Italian pastry, the most famous being about the Pastiera Napoletana. According to a pagan myth, the mermaid Parthenope, whose enchanting voice delighted the people along the Gulf of Naples, was offered gifts of the most precious ingredients — flour (wealth and strength), ricotta (labor), sugar (sweetness), eggs (life), boiled wheat (earth and water), spices (distant lands), and orange blossom water (nature’s fragrance). The gods combined these offerings into a delicious tart, which Parthenope then gifted to humankind.
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