Heart tart

Name: Heart tart - Lidia N.
Ingredients: Base: 125 g butter; 2 egg yolks; 100 g powdered sugar; 250 g flour; 2 tablespoons cold milk. Cream: 3 eggs; 3 tablespoons sugar; vanilla essence; 1 tablespoon cornstarch; 150 g sour cream; 2; 3 tablespoons mascarpone (or any fine cream cheese); 1 tablespoon breadcrumbs; 500 g fruits: red grapes; raisins; and raspberries from compote.

Children - Heart tart by Lidia N. - Recipia

The raspberry and vanilla cream tart is prepared in two stages: first the shortcrust pastry, then the cream made with mascarpone, sour cream, and fruits. The dough needs to chill for 30 minutes before rolling out, and the tart bakes for about 25-30 minutes. In the original recipe, I used a heart-shaped mold, but what's important is that the pan is well greased and floured so that the dough releases easily after baking. It is served cold, plain or alongside ice cream. Quick Info Total time: approximately 55-60 minutes, excluding cooling time and actual working time, which are not specified in the recipe Preparation time: not specified; the dough must chill for 30 minutes Baking time: 25-30 minutes Servings: not specified; depends on the size of the mold and how the tart is cut Difficulty: easy to medium Recipe type: sweet fruit tart, suitable for dessert Ingredients For the crust 125 g butter 2 egg yolks 100 g powdered sugar 250 g flour 2 tablespoons cold milk For the cream 3 eggs 3 tablespoons sugar vanilla extract 1 tablespoon cornstarch 150 g sour cream 2-3 tablespoons mascarpone or another fine cream cheese 1 tablespoon breadcrumbs 500 g fruits: red currants, raisins, and canned raspberries For the mold a little oil flour for dusting Preparation Method 1. Preparing the dough Place the softened butter in a bowl and mix it together with the powdered sugar and egg yolks. Continue until you achieve a smooth cream without visible pieces of butter. Add the flour and mix until incorporated. Finally, add the cold milk. The dough should come together easily with your hands, without being overly kneaded. When it becomes compact, wrap it in plastic wrap and chill for 30 minutes. 2. Preparing the cream In a separate bowl, mix the eggs with the sugar. Add the vanilla extract, sour cream, cornstarch, and mascarpone. Continue mixing until the mixture becomes creamy and smooth. Add the fruits to the cream and mix well to distribute them evenly. The fruits used in the recipe are red currants, raisins, and canned raspberries. There is no need to separate the cream into multiple stages; all the ingredients are incorporated into the same mixture. 3. Preparing the mold Grease the tart pan with oil and dust it with flour. In the original recipe, a heart-shaped mold was used, suitable for the appearance of this dessert. Remove the dough from the fridge and roll it out into a thin sheet. Place the sheet in the pan, fitting it to the bottom and sides. If there is excess dough, it can be trimmed from the edges. Sprinkle a tablespoon of breadcrumbs over the dough in the pan. This is listed in the ingredients for the cream but is used before adding it, directly on the crust. 4. Filling and baking Pour the cream with fruits over the dough and spread it as evenly as possible. Place the pan in the preheated oven and bake the tart for 25-30 minutes. The exact duration may vary depending on the oven and the mold used, so it's a good idea to keep an eye on the tart towards the end of the baking time. After baking, allow the tart to cool. It is served cold, as is or with ice cream. Why I make this recipe often It’s a tart that uses a simple dough and an easy-to-make cream. The filling has a creamy consistency, and the fruits add variety without needing separate decoration. The heart shape makes it suitable for an occasion where appearance matters, but the recipe can also be made in a regular tart pan. Another advantage is that it is served cold, so it can be prepared ahead of serving. For taste and texture, it is important to let it cool before cutting. Tips Mix the butter and egg yolks until the mixture is smooth before adding the flour. This way, the dough forms more easily. The dough should come together with your hands, not be kneaded for a long time. After adding the flour, it's enough to form a compact piece of dough. Respect the 30 minutes of chilling time. The dough will be easier to roll out after this period. Roll the dough into a thin sheet, as the tart needs enough space for the cream with fruits. The pan should be greased with oil and dusted with flour before placing the dough. This step helps release the tart after baking. The oven should be preheated when you place the pan inside. The tart bakes for 25-30 minutes, according to the recipe. Substitutions Mascarpone can be replaced with any finer cream cheese, as mentioned in the recipe. It is important to use a cream with a smooth texture so that the filling remains uniform. For fruits, the recipe uses a mix of red currants, raisins, and canned raspberries. These should not be replaced if you want to maintain the original taste and composition. Variations The tart can be made in a heart-shaped mold, as in the original recipe, or in a regular tart pan. The shape changes the appearance, not the preparation steps. You can use only mascarpone or only another fine cream cheese, within the indicated quantity of 2-3 tablespoons. Do not change the amount of cornstarch without a clear reason, as it contributes to the cream's consistency. For a simple appearance, the tart can be served without extra decoration. The fruits in the mixture are enough to give it color. Serving Ideas The tart is served cold, plain or with ice cream. It can be enjoyed with milk or tea. It is easier to cut after it has completely cooled. If cut while the cream is still hot, it may be softer. Frequently Asked Questions 1. Can I prepare the dough in advance? Yes. The dough needs to chill for 30 minutes before rolling out anyway. The recipe does not specify a longer storage time for the dough, so it is recommended to use it after this rest. 2. What kind of fruits are used in the tart? The original recipe uses 500 g of fruits: red currants, raisins, and canned raspberries. The fruits are added directly to the cream with eggs, sour cream, cornstarch, and mascarpone and mixed for homogenization. 3. Is it mandatory to use a heart-shaped mold? It is not mandatory for preparation, but the heart shape is part of the original presentation of the tart. You can use another tart mold, following the same preparation for the dough and cream. 4. How do I know when the tart is baked? The tart bakes in the preheated oven for 25-30 minutes. Towards the end of the time, watch the overall appearance of the tart and avoid removing it too early. 5. Is it served warm or cold? It is served cold. It can be enjoyed plain or with ice cream, and it can be served with milk or tea. Nutritional Values The values are estimated, as the recipe does not specify the number of servings, the exact type of sour cream, the precise amount of mascarpone used, and the composition of the fruits in the can. For a slice from a tart divided into approximately 8 servings, the estimate is: Calories: approximately 350-420 kcal Protein: approximately 7-9 g Carbohydrates: approximately 40-50 g Fats: approximately 18-23 g Fiber: approximately 1-3 g The values can vary quite a bit depending on the amount of fruits, sour cream, and mascarpone, as well as how much sugar remains in the canned fruits. They are indicative and do not represent an exact nutritional calculation. Storage and Reheating The tart should be kept cold, as it contains a cream made with eggs, sour cream, and mascarpone. Cover it to avoid drying out the surface and consume it while it maintains its pleasant texture. It is served cold and does not need reheating. Heating may soften the cream and dough, so it is better to take it out of the fridge a little while before serving if you do not want it to be very cold.

Heart tart

Tags

Categories