Ingredients
-
FOR THE SHORTCRUST PASTRY:
-
300g pastry flour
-
150g butter
-
100g powdered sugar
-
1 whole egg
-
1 pinch of salt
-
FOR THE CREAM:
-
500g mascarpone
-
400g fresh cream
-
130g powdered sugar
-
FOR THE DECORATION:
-
raspberries
-
strawberries
-
mint
-
macarons
Directions
On Valentine’s Day or Mother’s day or any other special occasion, surprise your loved one with this spectacular heart-shaped cream tart! A fresh, colourful version with a soft, fragrant shortcrust pastry and a delicious mascarpone cream. It’s easier to make than you might think.?
Ingredients
FOR THE SHORTCRUST PASTRY: |
|
| 300g pastry flour | |
| 150g butter | |
| 100g powdered sugar | |
| 1 whole egg | |
| 1 pinch of salt | |
FOR THE CREAM: |
|
| 500g mascarpone | |
| 400g fresh cream | |
| 130g powdered sugar | |
FOR THE DECORATION: |
|
| raspberries | |
| strawberries | |
| mint | |
| macarons | |
Steps
|
1
|
Place the powdered sugar and softened butter into the pan of your Panasonic breadmaker. Start the manual cake kneading programme (e.g. SD-YR2550: programme 29; SD-YR2540: programme 30; SD-R2530 programme 28) and allow the machine to work until the mix is reduced to a cream. |
|
2
|
Add the egg, flour and pinch of salt and run the machine again for a few minutes. |
|
3
|
Transfer the dough to a worktop and work it with your hands until smooth. Make a ball, cover it with cling film and put it in the fridge for at least 1 hour. |
|
4
|
In the meantime start preparing the cream. Quickly mix the mascarpone with the powdered sugar, then whip the fresh cream and add it to the mascarpone, stirring gently. Leave the cream in the fridge until you want to use it. |
|
5
|
Take the dough from the fridge and roll it out on a floured surface until it is 4-5 mm thick. |
|
6
|
Bake the 2 hearts at 175°C for 15-16 minutes. Once ready, let them cool completely. |
|
7
|
Transfer one heart to a plate, then use a piping bag to decorate it with cream tufts. Place the other heart on top and decorate. Finish with fresh strawberries and raspberries, a few mint leaves and some macarons. Store in the fridge until it is time to serve it. |
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