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italiandessert· 8 servings

≈1022 kkal · P 41g · L 76.2g · KH 42.7g (per recipe, TKPI estimate)

Italian Fruit Tart

MBG-eligible

Italian Fruit Tart
Photo: Mihail Verbal, CC BY 4.0 · wikimedia-commons

Ingredients

  • 2 sheets of puff pastry
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup mascarpone cheese
  • 1/2 cup mixed fresh fruits (e.g., strawberries, blueberries, raspberries)

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a saucepan, combine sugar, water, cornstarch, and flour. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color. This will take about 5-7 minutes.
  3. 3Remove from heat and stir in butter, vanilla extract, lemon zest, almond extract, and salt until smooth.
  4. 4In a separate bowl, whisk together heavy cream and milk. Gradually add the caramel mixture to the cream mixture, whisking constantly to avoid lumps.
  5. 5In another bowl, beat mascarpone cheese until smooth. Gently fold the mascarpone into the caramel cream mixture until well combined.
  6. 6Roll out the puff pastry sheets into circles large enough to fit a 9-inch tart pan. Press one circle into the pan, then trim any excess. Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
  7. 7Remove the weights and parchment paper, then bake for an additional 10-12 minutes, or until the pastry is golden brown.
  8. 8Let the tart shell cool completely. Spread the caramel cream mixture evenly over the bottom of the cooled tart shell.
  9. 9Arrange the mixed fresh fruits on top of the caramel cream layer.
  10. 10Chill the tart in the refrigerator for at least 2 hours before serving.

Source: llm-generated