Savory mascarpone pie

Name: savory mascarpone pie
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g wheat flour; 50 g powdered sugar; 60 g cold butter; 3 medium sized egg; 1 el cold water; 1 lemon cleaned up; 250 g mascarpone; 75 g grated Parmesan cheese; 2 el fresh fresh mint pouch a 15 g; 50 g pine nuts

Vegetarian mascarpone tartlet with lemon, mint and pine nuts from Italy.

Ingredients

Kitchen Stuff

4 one-tailed cake molds (Ø 10 cm)
1 aluminium foil

Directions

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.
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.
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.
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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