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Vanilla and Mascarpone Berry Tart

A tart that combines vanilla and the wonderful flavors of blackberries and blueberries is one that you should give a go. Make the crust with eggs, butter, sugar, and flour. Then, after adding the crust to the tin, the trick is to keep it steady by weighing it down with raw chickpeas. That way it doesn't puff. The result is definitely scrumptious.
A tart that combines vanilla and the wonderful flavors of blackberries and blueberries is one that you should give a go. Make the crust with eggs, butter, sugar, and flour. Then, after adding the crust to the tin, the trick is to keep it steady by weighing it down with raw chickpeas. That way it doesn't puff. The result is definitely scrumptious.

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Ingredients

For the dough:
1 ½ cups of flour
salt
3 ounces of butter
1 cup sugar
1 yolk
2 eggs
For the mascarpone-yogurt filling:
1 cup mascarpone
2 tablespoons of yogurt
2 teaspoons of vanilla extract
½ cup whipped cream
For the egg wash:
2 eggs
2 tablespoons of milk
For the topping:
3 ounces of blackberry
4 ounces of blueberry

Ingredients

  • For the dough:

  • For the mascarpone-yogurt filling:

  • For the egg wash:

  • For the topping:

Steps

1
Done

For the dough:

Sift the flour into a big bowl, add some salt, and the butter. Mix them a little bit with your hands.

2
Done

Add the sugar, yolk, and eggs. Mix everything and knead using your hands until you have a dough. Set aside for 30 minutes.

3
Done

For the mascarpone-yogurt cream:

Add the mascarpone, yogurt, vanilla extract, and whipped cream into a bowl and mix them using a spatula. Set aside.

4
Done

Spread some flour on the work surface and flatten the dough using a rolling pin. Line a fluted flan tart tin with the dough and remove overhanging dough. Cover with parchment paper and fill with raw chickpeas or beans so that the paper takes the form of the dough-lined tin. Bake for 15 minutes at 380⁰F/190⁰C.

5
Done

For the egg wash:

Add the eggs and milk to a bowl and whisk.

6
Done

Remove the parchment paper and the chickpeas from the tart tin and coat the baked crust with egg wash using a kitchen brush. Bake for 10 minutes at 380⁰F/190⁰C.

7
Done

Remove the baked dough from the tin and fill it with the mascarpone-yogurt cream. Spread it evenly and top it with berries.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

551 kcal
Calories
10 g
Protein
27 g
Fat
68 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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