Easter Tart

5 from 1 vote

A fresh, lemony and rather light tart based on mascarpone and quark. Great to serve at easter time or at anytime else.

Servings slices

Prep Time 10

Cook Time 40

Setting time 30

Total Time 1 20

Mix all ingredients (except the powdered sugar) in a bowl with a whisk until there are no more lumps.
250 grams Mascarpone, 150 grams cream curd / cream quark, 1 dl cream / half cream, 50 grams ground peeled almonds, 2 eggs, 80 grams sugar, 8-12 grams vanilla sugar, 1 zest of one lemon, 1 tbsp cornstarch
Put the puff pastry together with a baking sheet into the tart pan. Cut the excess baking paper if needed.
1 round sheet of puff pastry
Prick the base of the pastry all over with a fork.
Pour the filling on top of the pastry base.
HINT: Just use as much of the filling so that the puff pastry is about 1cm higher on the sides than the filling. This is because the filling will swell up during baking and therefore won't run over the edge.
Bake in the lowest part of the preheated oven at 200° Celisius / 392° Fahrenheit for about 40-45 minutes or until the pastry base is firm enough. You can carefully test with a cake shovel if the base is firm enough. For the filling you can prick the filling with a knife or toothpick, if there is nothing sticking on, the filling is ready aswell.
Take the tart out of the oven and put it carefully together with the baking sheet on a cooling grid. Let the cake cool down completely.
You can now dust the tart with powdered sugar as a decoration.
2 tbsp powdered sugar
Enjoy your fresh & sweet easter tart!

Calories: 164kcal

dish: Dessert, Nachspeise

Cuisine: Amerikanisch, European, Swiss

Keyword: Easter Cake, Easter Tart, Osterkuchen