Mascarpone cheese tart

I like tarts but I am so lousy in shaping the crust.  I don't know whether it is my warm hand or the weather.  Somehow, I never get it pretty.

Have a tub of mascarpone that intended for tiramisu but never got to it.  So change focus and did a Mascarpone Cheese Tart instead.

Findings: If you like not so cheesy dessert, this fits the bill.  It goes really well with the chocolate crust.

My friends also like it because it is not so sweet.  A good balance with the chocolate crust.

As always, I have no easy task with the dough (I blame it on my warm hands).  I need to work very quickly and between two baking paper to manage to shape them into the mould.

So break into smaller dough portion for each tart mould if you are attempting this with warm hands.

Next time, I have to roll it thinner.

Well I have to keep on practicing!

What you need:

Sweet pastry

350g plain flour

20g cocoa powder 

125g unsalted butter, small cubes and frozen

125g castor sugar

2 eggs 

1 egg yolk

Pinch of salt

Cheese Fillings

220g cream cheese

100g castor sugar

1 tsp vanilla extract

2 eggs

1 egg yolks

200g mascarpone cheese

1 tsp plain flour

Jam

Method
Crust

In a mixing bowl, with a k beater, combine flour and butter. On slow speed, blend until fine crumbs.

Add sugar and mix well.

Add eggs and egg yolks and mix until dough formed.

Remove and wrap pastry dough in a sheet of greased proof paper. Let it rest in the fridge for one hour. 

Roll the pastry dough into 2mm thick.

Mould into tart tin and then lined with baking paper and pie weights. Let it rest chilled for 30 mins.

Preheat oven to 190 deg.

Remove pie dough and bake for 15 mins.

Brush with beaten egg and bake for another 7 mins. Set aside.

Fillings

Beat cream cheese, sugar and vanilla until fluffy.

Beat in eggs and egg yolks.

Add in mascarpone cheese and stir until well incorporated.

Fold in the flour.

Assemble

Divide fillings evenly among the tarts crust.

Add a small tsp of jam in the middle.

Bake for 45 mins until it is set.

Let it cool in tin for 10-15 mins. Remove and cool completely on rack.

Giveaway 

I have decided to bring forward the date for this giveaway as I didn't not factor in the posting time.

So I will offer up to 23 August 2016 and have the lucky draw drawn by my girl.  It is her birthday and what a great way to celebrate is to announce a winner!

Good luck!