Heart Cream Tart Recipe

Ingredients

  • FOR THE SHORTCRUST PASTRY:

  • FOR THE CREAM:

  • FOR THE DECORATION:

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.😍

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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.
Place a heart-shaped mould on the dough and use it to cut out the dough. If you don’t have a mould, you can draw a simple heart on a sheet of baking paper and then cut it out with scissors.
To make the cream tart you will need 2 hearts, then roll out the remaining dough cuttings and cut another heart.

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.

Enjoy

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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

Stella Menna

Stella Menna

Stella Menna, also known as "unastellaincucina", has been a professional tennis player, earned a degree in Economics and has an immense passion for cooking. She has always adored "getting her hands dirty" with food, and today the world of Food occupies a very important part of her life. Her love for tasty, healthy dishes combined with a desire to challenge herself with new recipes has led to the creation of "unastellaincucina", her Instagram page, which she updates every day with passion and dedication.

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