ingredients

For the shortcrust pastry

Flour 00

280 gr

Butter

150 gr

big egg

1

Vanilla extract

1 Teaspoon

Baking powder for cakes

1 sachet

Sale

1 pinch

Sugar

120 gr

For the stuffing

Mascarpone

250 gr

Fresh whipping cream

200 gr

Sugar

90 gr

Honey

1 tablespoon

Lemon

1/2

The paradise tart is an easy and delicious dessert : a shell of fragrant shortcrust pastry contains a very creamy and delicate filling, for a result that will win over young and old alike.

Perfect to serve at breakfast or as a snack, the paradise tart, dusted with a light layer of icing sugar, can also be served at the end of a meal , on the occasion of a special invitation, or made for a birthday or a festive lunch.

To bring it to the table, just mix the soft butter quickly with sugar, egg, flour, baking powder and salt; once a smooth and homogeneous loaf is obtained, two discs are obtained , one slightly larger than the other, and then the shortcrust pastry is cooked blindly .

The candid and voluptuous cream is prepared by mixing the mascarpone with sugar, honey and fresh whipped cream: delicious and compact when cut, it will ensure a beautiful visual effect. If you like, you can flavor the pastry with vanilla extract , as in our case, but also with ground cinnamon and grated lemon or orange zest.

You can enrich the filling with chocolate drops , candied fruit or diced fresh fruit, prepare the paradise cream with condensed milk or opt for a fragrant custard .

Find out how to make the paradise tart by following the procedure and advice step by step. Also try the kinder paradise cake .

How to prepare the paradise tart

Step 1

Start by preparing the shortcrust pastry: put the soft butter in a bowl (therefore left out of the fridge) and add the sugar1.

Step 2

Work to cream, add the egg2and the vanilla extract, and mix.

Step 3

Combine the flour, baking powder and salt3.

Step 4

Quickly mix the ingredients, make a loaf, flatten it, wrap it in transparent film4and put it in the fridge for 2 hours.

Step 5

In the meantime, prepare the paradise cream: mix the sugar and honey with the mascarpone and grated lemon zest in a bowl5.

Step 6

Whip the fresh cream and add it, mixing with a spatula, to the mascarpone6. Then put it back in the fridge.

Step 7

Now roll out the shortcrust pastry, line a 24 cm diameter buttered mould, place a sheet of parchment paper and a metal disc on top7, or legumes, and bake at 180 °C for about 15 minutes in static mode. After this time, remove the pastry base from the mold and cook for another 10 minutes.

Step 8

Now roll out a disc of pastry slightly smaller than the other, about 22 cm8, and cook it in the oven at 180 °C for about 15 minutes. This disc will be placed on top of the cream once it has completely cooled.

Step 9

Fill the shortcrust pastry base with the paradise cream and level it9.

Step 10

Now place the shortcrust pastry disc on the paradise cream, sprinkle with icing sugar and serve10.

storage

The paradise tart can be kept for 2 days in the refrigerator, closed in a special airtight container. You can also freeze the cake by keeping it in the freezer for 2 months.