With the last oranges of the season I decided to prepare this delicious tart with mascarpone cream, cooked spelt and orange blossom scent. The idea for this tart was born from the desire for a tart similar in consistency to the Neapolitan Pastiera. In comparison this tart can be prepared not only during Easter time but a whole year. The filling is rich and custardy.
I decided to use spet instead of cooked wheat as it is slightly harder and has a nutty aftertaste. I also used mascarpone to add a velvety note to the cream. The cream is enriched with orange blossom scent and lemon zest to create a fabulous citrus taste. The whole tart is covered with slices of orange and powdered sugar for the sweet and fresh flavor. I highly recommend it. One piece leads to another.
Mascarpone and orange blossom tart
For cooked spelt
- 60 g spelt
- 240 ml water
- 240 ml milk
- 1 tablespoon of brown sugar
For the pastry
- 250 g cake or all-purpose flour
- 125 g soft butter
- 125 g sugar
- 1 medium egg about 50 g
- 1 pinch of salt
- 1/4 teaspoon of baking powder
Cream with mascarpone
- 1 vial of orange blossom scent or water
- 2 whole eggs
- 1 yolk
- 110 g mascarpone cheese
- 50 g white sugar
- powdered sugar
- orange slices
Cooking the spelt
- Rinse your spelt under cold running water. Place it into a saucepan and add 240 ml of water and 240 ml of milk. Also add a tablespoon of cane sugar. Stir and turno on the flame. Cook according to the instructions on the box. In my case, I cooked my spelt on medium-low heat for 25 minutes from the boiling point.
- Turn off the flame and let it cool. Now take out all the cooked spelt and if necessary add the cooking liquid to get to 275 g in total. Set aside to cool.
- In a mixer with a blade attachment, blend the flour briefly with the sugar, salt and baking powder. Add diced butter and blend again to obtain a sand like mixture.
- If you don’t have a mixer with blades you can simply use a fork or your fingertips.
- Now add an egg and work briefly until the dough is smooth, soft and homogeneous. Place it in a closed container (or plastic wrap) and place in the refrigerator for at least half an hour.
Note from the author of this recipe
- While you are preparing your tart I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Mascarpone cream with orange blossom and cooked spelt
- In a bowl pour all the spelt with its liquid. Add 110 g of mascarpone and 50 g of sugar. Adjust the aftertaste of the orange blossom by putting more or less of the flavour according to your preferences or brand of the product you are using. I used a small vial of orange blossom scent. Also add 2 whole eggs and 1 yolk.
- Blend everything for several minutes using the hand mixer or blender. Set aside.
Instructions for mascarpone orange blossom cream tart
- Roll out the pastry to a thickness about 3 mm. Using the shape of the pan cut out the bottom part. Use the rest of the dough to create a strip of dough as high as the edge of the mould. Place the strip along the edge of the microperforated mould and press lightly to make it adhere.
- If you have problems filling your mold with the pastry, put it in the freezer for a few minutes whenever it becomes too soft to work.
- Place the pastry base on a completely flat baking sheet to facilitate the movement. Place it in the refrigerator while you preheat the oven to 170 ° C. When the oven is preheated, add the cream with the pureed spelt over pastry shell. Gently move everything into the oven.
- Bake in the static oven for 35 – 45 minutes or until the center of the tart is baked but elastic to the touch.
- Remove from the oven and allow to cool completely. Before serving the dessert, decorate your tart with orange slices and lots of powdered sugar.
This tart becomes even more delicious after several hours of resting time. In my opinion it is even better the next day. You can keep it at room temperature covered with cotton cloth.
lot of love. B.
p.s. If you love the citrus flavor in your desserts you must absolutely try my Soft lemon cookies (photo below).