Créé avec l’IA
Nutmeg Mascarpone Christmas Tart
40 min 414 kcal par portion Moyen
Ingrédients
4 Portions
- prebake pie crust180 g
- mascarpone cream cheese100 g
- organic powdered sugar60 g
- whipped cream80 ml
- vanilla bean paste1 tsp
- nutmeg0,25 tsp
- organic raspberry compote40 g
- toasted coconut flake topping10 g
Instructions
- 1
Place the prebaked pie crust on a serving plate and allow it to cool completely if freshly baked.
- 2
In a medium mixing bowl, combine the mascarpone cream cheese, organic powdered sugar, vanilla bean paste, and nutmeg. Mix until smooth and creamy.
- 3
In a separate bowl, whip the cream until soft peaks form.
- 4
Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.
- 5
Spoon the mascarpone filling into the cooled pie crust and spread evenly with a spatula.
- 6
Swirl the organic raspberry compote over the mascarpone filling, using a toothpick or knife to create a marbled effect.
- 7
Sprinkle the toasted coconut flake topping evenly over the tart.
- 8
Refrigerate the tart for at least 2 hours to set before serving.
- 9
Slice and enjoy your Nutmeg Mascarpone Christmas Tart!
