A spectacular tart combining the crumbly texture of shortcrust pastry, the delicacy of mascarpone cream, and the intense flavor of tiramisu. The radially arranged ladyfingers form elegant daisy petals, perfect for a special occasion.
Step 1 of 14: Work the softened butter with the sugar, vanilla, and lemon zest until smooth.
Step 2 of 14: Add the egg, then quickly incorporate the flour and salt. Form a dough ball, wrap it, and let it rest in the refrigerator.
Step 3 of 14: Roll out the shortcrust pastry and line a buttered and floured 26 cm tart pan. Prick the bottom with a fork.
Step 4 of 14: Cover the pastry with parchment paper and pie weights, then bake in a preheated conventional oven at 180 °C for 20 minutes.
Step 5 of 14: Remove the paper and weights and continue baking for another 5–10 minutes, until fully golden. Let the tart shell cool.
Step 6 of 14: Brush the inside of the cooled shell with melted dark chocolate, creating an even protective layer.
Recipe by
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 14: Heat the milk with the vanilla. In a bowl, mix the egg yolks, sugar, and starches, then gradually pour in the hot milk.
Step 8 of 14: Cook the cream, stirring continuously until thickened. Once it comes to a boil, continue for about one minute, then cover it directly on the surface and let it cool.
Step 9 of 14: Soak the gelatin in cold water. Work the cold pastry cream with the mascarpone and fold in 180 ml of semi-whipped cream.
Step 10 of 14: Heat the remaining 20 ml of cream, dissolve the squeezed gelatin in it, and add the mixture to the mascarpone cream.
Step 11 of 14: Spread part of the cream in the pastry shell. Cut the ladyfingers diagonally and pair the halves to form the petals.
Step 12 of 14: Quickly dip the ladyfingers in the cold coffee and arrange them radially over the cream, forming a daisy.
Step 13 of 14: Cover with the remaining cream and shape the petals using the back of a teaspoon. Decorate the center with chocolate and cocoa.
Step 14 of 14: Let the tart rest in the refrigerator for at least 4 hours, then serve well chilled.
| Average values | Per serving144 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 2,008 kJ480 kcal | 1,392 kJ333 kcal |
| Fat | 24.91 g | 17.27 g |
| of which saturated fatty acids | 13.76 g | 9.54 g |
| Carbohydrates | 57.58 g | 39.92 g |
| of which sugars | 31.29 g | 21.69 g |
| Fibre | 1.1 g | 0.76 g |
| Protein | 9.09 g | 6.3 g |
| Salt | 0.1 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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