Strawberry mascarpone tart by Ladurée Paris

Ladurée Paris presents
Strawberry mascarpone tart

Discover the recipe

– Serves 4 –

Preparation time: 55 minutes
Cooking time: 20 minutes

Sweet almond pastry

120 g unsalted butter + 20 g for the pan
70 g confectioners’ sugar
25 g ground almond
a pinch of sea-salt flakes
1 egg
200 g
pastry flour
flour, for the work surface

Place 120 g of butter, chopped into small pieces, into a bowl.
Cream the butter into a smooth paste and add the sifted confectioners’ sugar, the ground almond, the salt, the egg, and finally the flour, one ingredient at a time, taking care to mix well between each.
Mix the dough without overworking it, to ensure that it remains flaky after cooking. Then roll into a ball, cover with plastic wrap and refrigerate overnight.
Spread some flour on a work surface, roll out the pastry to a thickness of 2 mm and place in a greased quiche or tart pan.
Leave in the refrigerator for 1 hour. Preheat the oven to 170°C (340°F). Prick the bottom of the tart with a fork to stop it bulging during cooking and cover the bottom and the sides with a disc of parchment paper. Cover with dried pulses or baking beans and blind bake for 20 minutes, until the case has a nice straw color.
Remove from the oven, take out the dried pulses and parchment paper, and leave to cool.

Macarpone cream

1 gelatin leaf
30 ml liquid creme fraiche
65 g caster sugar
250 g mascarpone
200 g strawberries

Soften the gelatin leaf in cold water for 10 minutes.
Remove and squeeze to extract excess water. Ina saucepan, bring the creme fraiche and sugar to the boil. Remove from the heat and add the gelatin. Leave the mixture to cool. Use a spatula to smooth the mascarpone then slowly mix in the cream-sugar preparation.
Put this in the cooked and chilled tart base.
Place the tart in the freezer for 20 minutes so that the cream sets. During this time, rinse the strawberries and dry on tea towel. Stem and halve them lengthways. Place on the top of the tart.


So that the pastry does not become too soggy on contact with the mascarpone cream, you could brush the base of the tart with white chocolate that has been melted in a bain marie.
Put the tart in the freezer for 5 minutes to harden the chocolate before covering with cream.

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