Shortcrust Tart with Strawberry Jam
Delicate shortcrust pastry is an excellent base for a velvety mascarpone cream that is slightly sweet and perfectly creamy. On top of the tart are juicy strawberries and raspberries, which add freshness and fruity acidity, perfectly balancing the sweetness of the cream.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 80 g water
- 500 g mascarpone
- 30 g powdered sugar CVR
- 300 g cream 36%
- 250 g raspberries
- 100 g sugar
- 200 g butter
- 60 g chicken eggs, whole
- 300 g wheat flour, type 550
- 250 g strawberries
- 12 g gelatine
- 300 g Strawberries jam, low-sugar
Method of cooking:
- Place a bowl on the mixing bowl lid and weigh 250 grams of hulled strawberries. In another bowl, weigh 250 grams of raspberries. Set aside.
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