Dessert tart with mascarpone and whipped cream
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.