Tarts with mascarpone filling and caramelized zucchini

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 982, total fat 51 G., saturated fats 30 G., proteins 12 G., carbohydrates 125 G., fiber 5 G., cholesterol 193 mg, sodium 288 mg, sugar 60 G.

In summer, when zucchini is in season, after trying all sorts of dishes and appetizers featuring this abundant vegetable, it's time to move on to desserts! These tarts replace sweet fruit with caramelized young zucchini. Paired with a sweet mascarpone filling and a crumbly tart shell, the flavor is incredible!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcrust pastry

1 tbsp + 2 tbsp unsalted butter
1 cup of sugar
1/4 teaspoon salt
2 large eggs
3.5 cups premium flour + extra for work
Special equipment: 8 tart molds with a diameter of 10 cm, a pastry bag

Mascarpone filling

0.5 tbsp. mascarpone
220 g of cream cheese
3/4 cup heavy cream
1/3 cup powdered sugar
A pinch of salt
Zest of 1 lemon
2 tbsp chopped candied ginger

Baked zucchini with sugar

4 zucchini
1 cup of sugar
1 teaspoon Chinese Five Spice Powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, zucchini, five spice seasoning, mascarpone cheese, curd cheese, lemon zest, candied fruit

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Shortcrust pastry:

In the bowl of a stand mixer, combine the butter, sugar, and salt and beat with the paddle attachment. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the flour and mix on low speed until smooth.

On a floured work surface, roll out the dough to a thickness of 0.5 cm, then cut into 15 cm circles. Place the circles of dough into eight 10 cm tart tins and refrigerate for 30 minutes.
Prick the bottoms of the cooled tartlets with a fork. Bake until the layers are evenly golden brown, 15-20 minutes. Let cool completely before filling.
Mascarpone filling:

Using a mixer fitted with a whisk attachment, beat the mascarpone and cream cheese together. Add the cream, powdered sugar, and salt and continue beating until light and fluffy, about 5 minutes. Once the filling is smooth, add the lemon zest and candied ginger and mix well. Transfer the filling to a pastry bag fitted with a large round tip.
As soon as you remove the tartlets from the oven, increase the oven temperature to 220°C.
Baked zucchini:

Using a mandoline, slice the zucchini into thin rounds. Combine the sugar and Chinese seasoning in a large bowl. Add the sliced zucchini and toss to coat. Place the sugar-coated zucchini slices on parchment-lined baking sheets, spacing them apart. Bake until the rounds begin to brown around the edges and the sugar begins to caramelize, 15-20 minutes. Remove from the oven and let cool to room temperature.
Assembly:

Fill the cooled tartlets with the filling. Arrange the cooled zucchini slices on top. If desired, crisp the edges of the zucchini with a kitchen torch.