Cream heart tart: the recipe for a irresistible dessert that doesn’t need baking
The cream heart tart is a dessert that doesn’t need baking. The crunchy shell is prepared with a dough made from biscuits, butter and very little milk, while the soft and enveloping cream is made with condensed milk, mascarpone cheese and cream, for a full and sweet flavor. The chocolate and hazelnut coating will add a very special touch to the dessert. Perfect for the summer season, as it does not require the baking in the oven, it should be served very cold on the occasion of a very special dinner or a birthday celebrated with close friends.
How to prepare the cream heart tart
Prepare the condensed milk; collect the milk, powdered sugar and butter in a saucepan 1, then put it on low heat and cook, stirring constantly until the mixture is thick and has a caramelized color.
Prepare the condensed milk; collect the milk, powdered sugar and butter in a saucepan 1, then put it on low heat and cook, stirring constantly until the mixture is thick and has a caramelized color.
For the base: collect the biscuits in a plastic bag and beat them gently with a rolling pin until they are reduced to crumbs 2.
For the base: collect the biscuits in a plastic bag and beat them gently with a rolling pin until they are reduced to crumbs 2.
Transfer them to a bowl, add the melted butter 3 and the milk and mix perfectly.
Transfer them to a bowl, add the melted butter 3 and the milk and mix perfectly.
Pour the mixture into a tart mold and coat the bottom and edges well, compacting everything with the bottom of a glass 4. Transfer all to the refrigerator and let it rest for at least an hour.
Pour the mixture into a tart mold and coat the bottom and edges well, compacting everything with the bottom of a glass 4. Transfer all to the refrigerator and let it rest for at least an hour.
For the cream; pour the cream and mascarpone cheese into a bowl and whisk all with an electric whisk. Add the condensed milk and mix gently 5.
For the cream; pour the cream and mascarpone cheese into a bowl and whisk all with an electric whisk. Add the condensed milk and mix gently 5.
Pour the cream into the biscuit shell, level well 6 and place in the freezer for at least 1 hour.
Pour the cream into the biscuit shell, level well 6 and place in the freezer for at least 1 hour.
Pour the hazelnut cream on the surface of the cake and distribute it evenly 7. Put it back in the freezer and let compact for another hour.
Pour the hazelnut cream on the surface of the cake and distribute it evenly 7. Put it back in the freezer and let compact for another hour.
After the necessary time has elapsed, remove the tart from the freezer, take it out of the mold and let it defrost for a couple of hours. Garnish with chopped hazelnuts, cut into slices and serve 8.
After the necessary time has elapsed, remove the tart from the freezer, take it out of the mold and let it defrost for a couple of hours. Garnish with chopped hazelnuts, cut into slices and serve 8.
Preservation
If there is something left, you can preserve the tart, covered on the surface with a sheet of cling film, in the refrigerator for at least 2-3 days.
