When we decided to implement necessary precautions to stop the spread of the virus through social distancing, it led to millions of citizens closed within their homes. This then caused a discovery or rediscovery of hobbies, such as cooking old grandma’s recipes.
Ingredients such as flour and yeast were being pulled extraordinarily fast from the shelves of supermarkets.
If you go on Instagram or Pinterest you will find a sea of interesting recipes.
Today I came across this dessert which I won’t deny made me sweat a little.
I worked hard to prepare this short-crust pastry so expect a challenge. I paid special attention to all the varying passages of this recipe. I let the pasta rest in the fridge. I bought the right molds. I followed all the tutorials on the net and did everything exactly the same way.
So, then I started cook. My eyes were glued to the oven glass and …. I couldn’t believe my eyes.
The edges of the tart collapsed.
I started to question where I went wrong? And so I started over. And over. And over. And finally, I got it right and I can enjoy the delicious tarts.
Sable` Tarts with Orange Mascarpone Cream
- 6 of 3-Inch Round Stainless-Steel molds
Sable Dough for the Tarts
- 135 g butter 4.2 oz
- 225 g flour ~ 2 cups
- 90 g sugar 3.5 oz
- 1 egg
- 1 pinch of salt
- grated orange peel
- 250 g mascarpone cheese 8.8 oz
- 120 g whipping cream 4.2 oz
- 100 g powdered sugar 3.5 oz
- 1 tbsp fresh orange juice
- Add softened butter, salt, and orange zest to the flour and mix.
- Once you have this crumbled dough add all the powdered sugar and start to knead.
- Add the egg, previously broken in a bowl, and beat until the white and yolk becomes one.
- Knead the dough for a few minutes and when it reaches nice consistency, create a ball.
- Put the ball in plastic wrap and let it sit in the refrigerator for at least 1hr.
- Preheat the oven to 180°C (356°F).
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4″.
- Using a 3-Inch Round Stainless-Steel mold, cut the dough.
- With the remaining dough cut stripes of 3 cm (1.2 inches) height (when put horizontally) and the length needs to be equal to the circumference of the mold.
- Line the inside with the stripes by pressing firmly on the sides and seal their junction point. Insert the disc inside evenly. Cut the excess of the stripes with a sharp knife, and try to cut it by moving from the inside to the outside.
- Place on a parchment-lined baking sheet
- Bake at 180°C (356°F), until lightly golden brown.
- Whip the cream with the powdered sugar.
- Incorporate little by little the Mascarpone cheese and 1 tbsp of fresh orange juice.
- Pour the mascarpone cream inside the tarts by a pastry bag with a star tip.
- Decorate with grated orange peel