Strawberry Mascarpone Tart

Resource: Laskominy od Mariny


For the pastry:
- 150g spelt flour
- 30 almond flour (or grind almonds into flour)
- 40g unrefined sugar
- 90g softened butter
- 1 yolk
- a pinch of salt
- 3 tbsp water

For the filling:
- 250g mascarpone
- 200g condensed milk
- 2 eggs
- 500g sliced strawberries
- 1 tbsp sliced almonds


Blend spelt flour, almond flour, sugar, butter, yolk, salt and water together. Blend it with your fingertips or a pastry blender ( or pulse in a food processor).

Grease the tart tin and place the pastry into the centre of the tin. Using your fingers, push the pastry   evenly over bottom and side of the tin. Put it into the fridge for about 30 minutes.

Preheat the oven to 160C.

Fill the pie with weights (beans or pie weights) and bake for 15 minutes.

Remove the weights and bake another 5-10 minutes.

Mix mascarpone with condensed milk, whisk with the eggs. Pour the filling over the baked pastry then put the tart back into the oven and bake 15-20 minutes.

After baking let the tart cool then spread strawberries and sliced almonds over the top of the tart.

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