Tart with Strawberries and Mascarpone Cheese
- • 1 jaje
- • 150 grama braå¡na
- • 80 grama maslaca
- • 60 grama å¡eä‡era
- • 30 grama mljevenih badema
- • korica od limuna
- • 1 å¾lica hladne vode
- • 1 vreä‡ica vanilin å¡eä‡era
- • 200 grama jogurta
- • 250 grama sira mascarpone
- • 40 grama å¡eä‡era u prahu
- • 1 vreä‡ica å¾elatine u prahu (10 g)
- • 500 g jagoda
- • 3 å¾lice marmelade od jagoda
- • malo limunovog soka (po å¾elji)
- • puna å¡aka sjeckanog neslanih pistacija (po å¾elji
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U posudi pomiješati brašno i šecer.
- Dodati maslac i izraditi rukama mrvicasto tijesto.
- Dodati mljevene bademe i vanilin Å¡ecer, i sve izraditi.
- Ubaciti jaje da sve poveže te vodu.
- Na kraju naribati koricu limuna i umijesiti glatko tijesto.
- Tijesto omotati prozirnom folijom i staviti u frižider na 2 sata.
- Izvaditi tijesto nakon tog vremena i razvaljati ga na velicinu i stijenki kalupa od 26 centimetara.
- Kalup namastiti s maslacem.
- Premjestiti razvaljano tijesto u kalup i prstima utisnuti tijesto gdje treba.
- Na tijesto staviti papir za pecenje i suhi grah ili manjom keramickom posudom.
- Tijesto se pece u zagrijanoj pecnici na 180 stupnjeva 10 minuta.
- Nakon 10 minuta izvaditi tijesto i maknuti papir za pecenje i grah.
- Vratiti tijesto u pecnicu na dodatnih 10 minuta.
- Izvaditi ga kad je gotovo i ostaviti da se hladi.
- Kad se tijesto prohladilo, napraviti kremu.
- Pomiješati želatinu s 4 žlice vode i ostaviti 10 minuta da nabubri.
- Nakon toga zagrijati je na laganoj vatri da se otopi.
- Dok želatina bubri, pomiješati jogurt i mascarpone, te dodati šecer u prahu.
- Sve dobro izmiješati.
- Otopljenu želatinu dodati u kremu i izraditi mikserom.
- Na hladno tijesto uliti kremu, poravnati i staviti u frižider na 2 sata.
- Dok se kolac hladi oprati i ocistiti jagode, te ih narezati na manje komade.
- Poslagati ih po ohladenoj kremi.
- Na laganoj vatri ugrijati marmeladu od jagoda, dodati koju kap limunovog soka te zaliti jagode.
- Kolac ukrasiti narezanim pistacijama.
Ground Almonds and Financial Efficiency
Ground almonds do heavy lifting in pastry work by replacing a portion of expensive wheat flour with high-fat nut solids that naturally shorten the dough. Incorporating nut meals into the base adds structural integrity without demanding extra butter purchases. Buying whole almonds in bulk and pulsing them through a food processor costs significantly less per gram than pre-ground specialty flours. This technique yields a crumbly texture while stretching expensive dairy and fruit components across budget lines.
Adapting Dairy and Gelatin for Dietary Restrictions
Modifying this tart for lactose intolerance requires swapping the mascarpone and yogurt for plant-based alternatives like cultured coconut yogurt and cashew cream cheese. Gelatin remains the critical stabilizing agent holding the dairy mass together during chilling. Vegetarians can substitute standard powdered gelatin with agar-agar powder at a one-to-one ratio by weight, noting that agar requires a full boil to activate its gelling properties rather than just gentle warming. Plant-based fats behave differently under refrigeration, so extending the final chilling window to three hours ensures proper slicing stability.
Crust Blind Baking Mechanics
Blind baking the pastry crust successfully relies completely on weighted parchment paper to prevent the dough from bubbling up during its initial ten minutes at 180 degrees Celsius. Removing the weights and baking for an additional ten minutes dries out the bottom interior completely, stopping moisture from the filling from turning the base soggy. Allowing the pastry shell to cool entirely to room temperature before pouring in the dairy mixture protects the setting agents from premature melting.
