Oreo cake
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Tart with mascarpone and figs
ingredients
servings
1
Type 00 wheat flour
300 grams
Butter
100 grams
Eggs
2 unit
White sugar
100 grams
Iodized salt
1 pinch
Baking powder for desserts
2 grams
Vanilla extract
to taste
Mascarpone cheese
500 grams
Fresh cream
200 grams
Icing sugar
70 grams
Isinglass
7 grams
Figs
800 grams
Walnuts with shell
70 grams
White sugar
70 grams
Desserts from Italy - Campania
Tart with mascarpone and figs
Tart with mascarpone and figs
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A luscious recipe you will be amazed your guests!
preparation
step 1
For the pastry: In a large bowl, pour the flour and sugar. Chop the butter and mix with the flour until you have not a compound floury.
step 2
United at this point the eggs and work with your hands until the dough will become compact (when you do not stick to the fingers), make it a ball.
step 3
Wrap in plastic wrap and then in the refrigerator for about 30 minutes.
step 4
For the cream: In the meantime, the dough rests, start to prepare the cream. Put the gelatine in a bowl with cold water to the time written on the packaging (usually between 5 and 10 minutes).
step 5
After this time, squeeze and let it dissolve in 50 ml of warm cream. Work the mascarpone with whips and, once softened, add sugar, keeping aside two tablespoons.
step 6
United to the mix the gelatin with cream and mix well. Whip the cream and add the mascarpone delicately to this.
step 7
Stir well and then cover with foil and let harden in the refrigerator for at least an hour.
step 8
Assemble the tart: preheat the oven to 180 degrees. Roll out the dough on a floured surface, up to a thickness of 1 cm.
step 9
Grease and flour a pan of 26 cm in diameter and, with the aid of a rolling pin, place the puff pastry on the cake. Bring her to join well with your hands.
step 10
Eliminate the excess dough, pushing the rolling pin on the edges of the pan.
step 11
Prick the dough with a fork and spread of parchment paper on the surface of the tart, cover with dried beans and bake the pan in a preheated oven at 180 ° C for about 30 minutes.
step 12
Once cooked, remove the parchment paper and dried beans and cook for about 5 minutes at the same temperature, the oven and let cool completely.
step 13
Once you will be completely cooled, fill with the mascarpone cream, making it level with the back of a spoon.
step 14
For the decoration: figs washed and pat dry with absorbent paper. First Cut in half and then each slice in half again. Take a pan and place the slices, adding the sugar.
step 15
Cook on medium heat for about 5 6 minutes, until they are caramelized, turning so as to caramelize each side. Decorated, at this point, the cake with figs and nuts and serve!
