Dessert tart with mascarpone and whipped cream
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Crush the biscuits in a blender, add the melted butter and mix.
Adjust the ring for mounting tarts to a diameter of 18 cm.
Add the biscuits with butter and level with a spoon, refrigerate for an hour.
Meanwhile, prepare the cream.
Add water to the gelatin and let it hydrate for 7 minutes. Put in a bain marie and mix until the gelatin dissolves well and becomes liquid.
Separately beat the mascarpone with the powdered sugar, add the gelatin, then mix the whipped cream.
Mix again until smooth.
Remove the top from the fridge, add the cream, level and put back in the fridge for 4 hours.
Remove the ring and decorate the tart with fresh fruit.
Good appetite!
Competent :) message, it's entertaining ...
the Magnificent idea
remarkably, this very precious message
We are sorry that they interfere… But they are very close to the theme. They can help with the answer.
there are many variations
This does not suit me.Are there other variants?