Nestlé Milkybar and Raspberry Tart with Mascarpone, Nestlé Condensed Milk and Ricotta Cream
Not included in this recipe
Ingredients
Servings
Nutri value
Instructions
Total
73'Preparation
20'Cooking
0'Waiting
Utensils
Step by step
In a bowl of an electric mixer beat together the mascarpone cheese and ricotta cheese until well aerated
Beat in the Nestlé Full Cream Sweetened Condensed Milk, cover and place in the fridge until needed
For the tart case; combine together the flour and almond flour. Place onto a clean counter and make a well. Add the icing sugar, salt, butter, egg and vanilla. Using your fingertips mix together everything until a dough forms. Cover in cling wrap and place in the fridge to rest. Approximately 1 hour
Once the pastry has rested roll out to approximately 1cm thick and place in a well-greased 24cm tart tin. Place a piece of baking paper on top and fill with dry beans/rice. Blind bake in a preheated oven at 180°C for 15 minutes. Remove the baking paper and beans/rice and continue to bake for 5 minutes
Allow the tart case to cool before pouring in the filling.
Garnish with raspberries, pistachios and drizzled Nestlé Milkybar Dessert Topping before serving
Use Nestlé Milkybar Dessert Topping and Nestlé Full Cream Sweetened Condensed Milk as your sugar addition in tarts and pies; they will also help set the filling
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Nestlé Milkybar and Raspberry Tart with Mascarpone, Nestlé Condensed Milk and Ricotta Cream
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