Gluten free Tart with mascarpone cream and fresh fruit

Introduction:
Homemade cakes represent a fragment of life, a piece of history linked to a particular event such as a special occasion, a birthday or a wedding. They are the symbol of a family tradition, that’s why they are special!
Since my childhood, on my every birthday, my grandmother used to make me a cake, my favorite … The fruit cake gluten free! It was the most beautiful gift I received.
It was February 4, 2020, the day of my birthday, I wake up with a sadness in the stomach, because it was the first time that I spent my special day away from home, a cause of the virus. That morning, nobody is there to prepare my favorite cake, so with tears in my eyes, I decided to prepare it, complete with candles. Despite everything, the cake, born from an absolute goodness, fresh and fragrant. Thank you Grandma!

Method:
Base:
crumble the biscuits finely, add the melted butter, honey and mix.
Pour the mixture into a 20 cm diameter opening mold, lined at the bottom wit baking paper, press well with a spoon or with your fingers, until you obtain a base for the cake.
Then put it in the fridge for 20 minutes.
In a glass bowl, whip the mascarpone and icing sugar with the electric whisk. You can also add a little lemon zest if you like.
In another bowl, very cold, (put the bowl in the fridge for about 30 minutes before using it) whip the fresh cream.
As soon as the mixture is well whipped, add it to the mascarpone. With a spatula, incorporate all the ingredients, making a movement from the bottom upwards, until everything is mixed. Place the mascarpone cream in the fridge for about 10 minutes, without covering it with plastic wrap, otherwise it solidifies.
Take the biscuit base, lay it directly on the serving plate.
Start filling the base with the tufts of cream in a scattered order, until all the mixture is used up.
Decorate with fresh fruit to taste.

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