Moroccan Pancake Tart with Fruits

To prepare delicious Moroccan pancakes, you need to ensure that the ingredients are fresh and of good quality. Start by sifting the flour into a large bowl, where you will mix this base well with the yeast. This step is essential, as the yeast will help the dough rise and become fluffy. After combining the flour with the yeast, add the semolina and mix the dry ingredients with a spatula or by hand until you achieve a uniform mixture.

In another bowl, dissolve the sugar in a little warm water, then add the rest of the water and the milk, stirring gently to obtain a homogeneous mixture. In a separate bowl, beat the eggs with a whisk and add a pinch of salt to enhance the flavor. Incorporate the mixture of sugar, water, and milk into the eggs, continuing to mix until everything becomes a uniform mass. This mixture will add a creamy texture to your pancakes.

Place the obtained mixture on low heat, stirring continuously to prevent sticking. Add the butter cut into cubes, stirring until it completely melts and is incorporated into the dough. When the mixture becomes warm, gradually pour it over the flour and semolina mixture, stirring vigorously to avoid lumps, an essential step for obtaining fine pancakes.

After achieving a homogeneous dough, cover the bowl and let it rise in a warm place for about one hour and thirty minutes. This time is crucial, as the dough will rise significantly, becoming fluffy and airy. Meanwhile, prepare the pan by greasing it with a few drops of sunflower oil, spreading the oil with an absorbent paper towel for even frying.

Each pancake is fried on both sides until golden and appetizing. After frying, place the pancakes on a damp towel and cover them with another towel to keep them warm. Continue this process until the dough is finished.

To create a tart from pancakes, prepare the fruits by washing and cutting them to your preference. Mix the eggs with the sugar, adding vanilla sugar and grated lemon peel for an intense flavor. Continue mixing, then add the mascarpone and cream cheese, stirring until you achieve a homogeneous mixture.

Grease a baking dish with butter and dust it with flour, then cut the pancakes into strips of about 2 cm. Place the strips of pancakes on the bottom of the dish, followed by a second layer of 'twisted' pancakes and the cut fruits. Alternating between layers, add strips of pancakes and berries, ensuring each layer is well arranged.

On top of the last strips of pancakes, add the cheese mixture, then bake in the preheated oven for 35-40 minutes or until the surface turns golden. After baking, let it cool, decorate with slices of fresh fruit, and serve with berry syrup. If you have leftover pancakes, don’t forget to serve them with raspberry syrup for a perfect dessert!