This tart should rather be called “Cleaning the fridge” :). With this turned out to be just cleaning, that both mascarpone and cream cake soon lose their shelf life. I do not like waste and dispose of food, So I had to find a use for my finds. Ideas, as usual, a thousand, but none on 100% did not speak to me. I did not want to bake, so I made up, Tart it will. And it was a hit! Fast, fluffy, light… Who could ask for more? She disappeared in the blink of an eye, but I do not blame, because it was really excellent. Chocolate – almost consummate the bottom, on the fluffy cream with mascarpone and white chocolate and everything covered with blanket of whipped cream. You can lay on top of your favorite fruit – well I'll be here blueberries or raspberries fit. Due to this, that my child does not like, for me it was not. I recommend a very!
This is my own recipe.
Ingredients for the bottom:
- 225g of wheat flour
- 2 tablespoons of cocoa
- pinch of salt
- 150g cold butter
- 2 tablespoons of caster sugar
- 2 tablespoons of very cold water
For mixing bowl sift the flour and cocoa, add salt and diced butter. Knead the dough. If necessary, add cold water. The form of the tarts with a diameter of 24cm smear butter. Ready to roll out the dough the size of the plaque and place it in a. Cool in the refrigerator for 30 minutes. At this time, put on the bottom of the aluminum foil, sprinkle her ceramic balls (lub fasole, loud) bottom and bake at 190 ° C for about 15 minutes. After this time, remove from the oven, Remove the foil and bake for another 10 – 15 minutes, up the sides of the tart will stand out from the mold. Baked underside remove from oven and set aside to cool completely.
Ingredients for the cream:
- 400g mascarpone
- 200ml double cream (strongly cooled)
- 200g of white chocolate
- 150g of natural yoghurt
- 2 teaspoon of gelatine
Chocolate broken into small pieces and dissolved in a water bath. Set aside to cool. At this time in the mixer bowl place the mascarpone, yogurt and heavy cream. Beat together until fluffy, When all the components are connected to each other, add chocolate and continue to churn. In the meantime, in a minimal amount of hot water to dissolve the gelatin, mix thoroughly, that there are no lumps. When the mass is almost ready, trickle add gelatin and mix thoroughly. Dough is put on the bottom of the quenched, align.
Ingredients for the top:
- 350 – 400ml double cream (strongly cooled)
- 2 tablespoons granulated sugar (or at the discretion of)
In mixer bowl put the cream and beat until fluffy. The plug was put on top of the cream tarts. Mount sprinkle with dark chocolate.
- a few cubes of dark chocolate grated on the coarse mesh