Summer fresh lemon mascarpone tart or: as I have discovered my love for small tartlets

I just got the taste of small tartlets. Last but not least, I owe this to two of my favorite blogs and favorite books: Linda from Call me Cupcake and her book Linda Lomelino: Torten * and Jessi von Törtchenzeit and her book Törtchenzeit: All you need is sweet *, about which I already know Small cake, in 15 cm diameter shapes (yes, actually "molds") baked and stacked between cream, then decorated ... Hach, an absolute dream in which I currently really swarming.

Large opulent pies and cakes were yesterday - today I find small, fine cakes and tarts much nicer. Colleagues may be annoyed that they have to be quicker on Monday mornings if they still want to get a piece, but otherwise these tarts are immensely practical: they're easier and faster to bake; they are easier to deal with and do not break apart so easily; they are easier to stow in the fridge; they fit on all beautiful plates, etc., etc.

Bleed of the tartlet - here you can see the three layers and the cream filling

For years I had more or less no desire for filigree decorations and everything that looks like something in terms of effort. That's why there have not been any cupcakes for ages, which is really a pity. Thanks to the super trend "Naked Cakes" and more rustic tart-sightings, my interest has changed again and I just have a lot of fun assembling. Lego Technique for Girls, So to speak.

In an old issue of the Australian Womans Weekly, I found a very simple recipe for a lemon mascarpone tart that I've just spiced up and modified a bit> The result is a super juicy cake with delicious mascarpone cream - the tart keeps it in the refrigerator without problems 2-3 days. You do not need a great deal of tools to get started in the tartar world, and you can also do without piping bags and pouches for the first time. For starters, a simple palette or even the back of a knife is enough for a flat knife.

Lemon mascarpano cake in small - here you can see the

One more word about baking tins for small tartlets, since Not everyone necessarily has those 15 cm mints shapes at home. Jessi recommends silicone molds for baking in the blog and book - I thought that these were too difficult or too expensive to buy and I baked my first cake in a small, commercial springform pan. The result was unfortunately a flop - the heat distribution was not so great and the edge has not been nice. Instead of rising evenly, the dough has made a stupid dome, which is then later invaded the Kuhle. In addition, the dough was much too compact and was not really fluffy.

So after I still had no desire for silicone molds, I have now found the perfect shape for me: a so-called PushPan. These are available exclusively via the link at Lakeland. It is a form of anodized aluminum with a removable bottom, on which a silicone ring is located. So even liquid doughs can not leak. Anyway, I'm very excited about the parts and ordered them directly in different sizes. They are not very expensive and currently available on special offer.By the way, Cynthia Barcomi has a similar shape, but without the silicone ring, in the shop called "biscuit bottom mold", of which I also own a few and can recommend the good baking properties here as well. Just for comparison.

Close-up of the pie slice of the lemon mascarpone tartlet

Otherwise, I highly recommend baking the cake bottoms individually. I'm not a fan of baking a lump of cake, which you then somehow try to squeeze nicely into shape. Individually baked soils are much better, cook evenly and cool off faster. That's why I always have at least 2-3 shapes of any size. Two of the small molds also fit well in the oven at the same time. So that would be an investment that I would absolutely recommend if you often want to bake cakes. Gradually, it makes sense to invest in the above-mentioned cake pallets and spouts, if the decoration is to become even prettier and fancier.

And before this becomes a monster tutorial, Let's go to the recipe very quickly - that's really not that complicated!

 Overall view of lemon mascarpone tartlet

Lemon mascarpone tart

for one 15 cm diameter tartar

For the lemons ground

125 g soft butter
250 g sugar
3 eggs, size L 225 g flour
2 tl tartaric acid powder
1 pinch of salt
125 ml whole milk
soft butter and some flour for the form

For the lemon en-Mascarpone-Creme

250 ml of cold whipped cream - 175 g mascarpone
75 g of powdered sugar, sieved and grated peel of 1/2 untreated lemon (remainder from the bottom)


Preheat the oven to 175 ° C top and bottom heat.
2 or 3 bakeware (see above) with 15 cm diameter with Grease the butter and sprinkle with a little flour.

Beat the soft butter together with the sugar into a thick foam. It works best in a food processor or with the hand mixer in a large mixing bowl. Beat vigorously for several minutes until the sugar has largely dissolved. He then mixed in the three eggs individually and stir well after each egg, before giving the next one. When everything is well mixed, stir in the lemon peel along with the lemon juice.

In a smaller bowl, mix the flour with the baking powder and salt. Alternately add the flour mixture and milk to the dough and stir in briefly but thoroughly.

Divide the dough into three parts and pour evenly into the prepared baking pans. Place 1-2 baking pans in the oven at the same time and bake for about 20-25 minutes until they rise evenly and are lightly browned. For safety, make a chopsticks sample.

Let the baked soils cool in the mold for about 10 minutes, then carefully remove them and allow to cool completely on a wire rack. If necessary, the mold can now be used again to bake a total of three trays.

Meanwhile, make the frosting:
Beat the cold whipped cream in a clean bowl and set aside.

Using a hand mixer or a food processor, whip the mascarpone creamy in a large mixing bowl.Refrigerate for a few minutes until ready to use.

Place one of the cold pies bottoms on a plate or cake plate and brush with 1/4 of the cream. Put the next cake bottom and distribute 1/4 of the cream evenly on it. Finish with the last bottom and put the rest of the cream on top. At first spread the cream lightly around the cake. This works best with an angle pallet or normal pallet. Although it should be "closed", you should still see the floors shine through. Spread the rest evenly on top of the bottom of the tray and either smooth or decorate as desired.

Either serve immediately or refrigerate until ready to use.
The tart will stay in the fridge for about 2-3 days.

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