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Strawberry and mascarpone tart
40 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 392
  • Fat about 26g
  • Carbohydrates about 31g
  • Protein about 7g
This is needed
This is needed for 8 piece
  • 200 g white flour
  • 50 g sugar
  • 0.25 tsp salt
  • 50 g butter, cut into pieces, cold
  • 80 g cream quark
  • 1 eggs, beaten
  • 1 organic lemon, use a little grated zest and 2 tbsp of juice
Filling and topping
  • 2 parcels vanilla sugar
  • 250 g Mascarpone
  • 2 tbsp sugar
  • 1 dl single cream
  • 250 g strawberries, sliced
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And that's how it's done
And that's how it's done
Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the quark, egg, lemon zest and juice, mix quickly to form a soft dough – do not knead, press flat. Roll out the dough between two sheets of baking paper, place the dough in the tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, refrigerate for approx. 30 mins.
To blind bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
Filling and topping
Combine the mascarpone, sugar and vanilla sugar. Add the cream, beat until almost stiff using the whisk on a hand mixer. Spread the mixture onto the tart base, arrange the strawberries on top.