Try this fantastic receipt with a soft base, fantastic mascarpone cream and excelentpears in Moscato wine
We will need
For the pastry
125 gr of all purpose flour(plus the necessary for the shaping of the tartlets)
60 gr of sugar
55 gr of butter
1 small egg
6 gr of cream of tartar
2 gr of baking soda
For the mascarpone cheese frosting
110 gr of mascarpone cheese
35 gr of powdered sugar
1 jar of Madernassa Pears in Moscato wine
Dicrections
Sift flour and in the center add the cold butter torn into pieces.
Mix quickly to obtain big crumbles. Add the egg and mix. Add the sugar and sifted cream of tartar and baking soda.
Stir quickly until the dough comes together, form a ball,and place it in the fridge for four hour, wrapped in transparent film.
Remove the pastry from the fridge, put it between two sheets of film(or two sheets of baking paper, and roll it out with the help of a rolling pin to a thickness of 8 mm.
With a 8cm diameter coppapasta divide the pastry into 6 disks. If the pastry is too sticky, you can use flour.
Put the pastry disks apart from each other(because during the baking they will enlarge) in a pan covered with a baking sheet and bake in the preheat oven at 180° for 15 minutes or until they are lightly golden in the surface.
Remove from oven, let cool on a wire rack and with the coppapasta cut out each tartlet in order to getting regular circles.
With a wooden spoon stir mascarpone cheese and powdered sugar until get a creamy mix.
Spread up with mascarpone cheese cream each tartlet, finish the top with finely sliced pears and their syrup and serve.