Cherry mascarpone tart
- First beat the butter, sugar and salt well with a whisk. Then add the other ingredients for the crust, knead the dough, if you need flour maybe, add another spoon if it is dry then a spoonful of water, wrapped in transparent foil and leave in the fridge for 1 hour to rest.
- Roll out the crust on greaseproof baking paper approximately 28-30 cm in diameter in a circle. Place in a tin and bake in a preheated oven at 180 degrees for about 20 minutes. Before baking, prick the crust with a fork in a few places, so that it does not swell when it is baked. When it is baked, let it cool completely, only then make the filling from shaking and spread the crust.
- Peel a cherry, add it to a thick-bottomed sieve, add sugar, if using beans then cut and grate the seeds and add the cherries together with the pod as well, mix the stock with the grape juice or shake and cook on low heat for only 1 minute. Thick enough, so warm pour over the baked chilled crust. Cool down.
- Mix the sweet cream firmly into the icing, add sugar and orange peel, and carefully mix the mascarpone, making sure there are no lumps. The best tart is when it stays overnight, because then the crust is not so crispy but it is just crispy :) Before serving, sprinkle the tart with cocoa powder. Good apetite :)
Instead of shaking, cherries can now be used, and in winter plums just put a little cinnamon instead of vanilla.