The orange mascarpone tart is a gluten-free dessert to be served at the end of a meal. A shortcrust pastry shell encloses a layer of homemade orange marmalade covered with a soft mascarpone cream. This dessert can also be made with wheat flour, replacing it with rice in the same quantities.
Ingredients
For shortcrust pastry
For filling
Tools
Steps
For shortcrust pastry
Arrange the sifted flour on a pastry board, add the butter into small pieces and rub the flour and butter between your hands until it is waterproof. Add the sugar and vanilla, a pinch of salt and continue to work it with your hands. Finally, pour in the egg, the yolks and knead everything quickly. Form a loaf, wrap it in plastic wrap and put it in the fridge for at least half an hour before using it. You can make the pastry with a mixer or even better with a food processor.
For finishing
Meanwhile, soak the gelatin in cold water. Pour the mascarpone into a bowl, add the icing sugar and 2 tablespoons of orange liqueur. Mix well and set aside. In a saucepan, add 2 tablespoons of water and heat. As soon as it boils, add the gelatin and let it melt. Remove it from the heat and pour it into the mascarpone cream. Mix immediately with a whisk. Add the whipped cream, mixing from the bottom up. Pour the mixture into the shortcrust pastry shell. Level well and let it harden in the fridge for at least 6 hours. Decorate as desired.
Cook’s tips
To work better, it is important to let the shortcrust pastry rest for at least 30 minutes in the fridge but if you left it overnight it is better.
Recipes of tarts
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Varied doses for servings