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Glenn n Traci
Savory mascarpone pie
Vegetarian mascarpone tartlet with lemon, mint and pine nuts from Italy.
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Ingredients
Directions
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Cut the butter into cubes. Mix the flour with the icing sugar, the butter and a pinch of salt into a crumbly dough. Split the egg and knead the egg yolk with cold water through the dough.
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Form the dough into a ball and put it in the refrigerator for 30 minutes. Preheat the oven to 200 ° C. Grate the zest of the lemon. Cut the fresh mint into strips. Stir in the mascarpone with the lemon zest, Parmesan cheese, mint, eggs and salt and pepper.
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Divide the dough into pieces based on the number of people and roll them out into thin round pieces. Line the cake tins with the dough, press the sides and cut off the excess dough. Spoon the mascarpone on it and iron out the filling.
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Sprinkle with the pine nuts. Bake the tarts in the preheated oven in 20-25 minutes until golden brown and done. Cover them halfway with aluminum foil. Remove them from the oven and let them cool to lukewarm or cold.
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Nutrition
765Calories
Sodium12% DV290mg
Fat88% DV57g
Protein48% DV24g
Carbs12% DV37g
Fiber8% DV2g
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