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Ombrè Citrus Mascarpone Tart

Not only is this tart bursting with vibrant colors, but it’s beyond delicious, so easy, and extra pretty.

Ingredients

Ingredients
Servings:
Puff Pastry
Egg
tbsp
Ice Water
tbsp
Brown Sugar
For Sprinkling
g
Mascarpone
g
Ricotta Cheese
tsp
Lemon Zest
tbsp
Lemon Juice
tsp
Vanilla Extract
tbsp
Honey
Oranges
tsp
Fresh Thyme

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. On a lightly floured surface, roll the puff pastry out into a rectangle about 0,5 cm thick.and transfer onto the baking sheet. Using a sharp knife, score a 2 cm border around the edge.
  3. In a small bowl, whisk the egg with ice water. Brush the pastry with the egg wash and sprinkle the sugar around the edges.
  4. Transfer to the oven and bake for 10-15 minutes or until golden brown. Let cool, before assembling.
  5. In the meantime, peel the oranges. Completely remove the white skin. Then cut into thin slices. Wash the thyme, shake dry and pluck the leaves from the stems.
  6. Using an electric mixer, whip the mascarpone, ricotta, and lemon juice together until smooth and soft peaks form. Add the vanilla, honey, and lemon zest. Whip to combined.
  7. Spread the whipped cream over the tart. Arrange the orange slices over the cream. Serve with additional honey and thyme, if desired.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. On a lightly floured surface, roll the puff pastry out into a rectangle about 0,5 cm thick.and transfer onto the baking sheet. Using a sharp knife, score a 2 cm border around the edge.
  3. In a small bowl, whisk the egg with ice water. Brush the pastry with the egg wash and sprinkle the sugar around the edges.
  4. Transfer to the oven and bake for 10-15 minutes or until golden brown. Let cool, before assembling.
  5. In the meantime, peel the oranges. Completely remove the white skin. Then cut into thin slices. Wash the thyme, shake dry and pluck the leaves from the stems.
  6. Using an electric mixer, whip the mascarpone, ricotta, and lemon juice together until smooth and soft peaks form. Add the vanilla, honey, and lemon zest. Whip to combined.
  7. Spread the whipped cream over the tart. Arrange the orange slices over the cream. Serve with additional honey and thyme, if desired.

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