Mascarpone tart with caramel sauce

Directions

1. First, prepare the caramel sauce: put the sugar in a pan and heat over low heat until it melts into a caramel, being careful not to burn it. Then, add the heavy cream to create the sauce. ⏱ ≈ 40 min
2. For the pie crust, you can use store-bought pastry or make your own. In this case, I’m using store-bought puff pastry. ≈ 3 min
3. Place the dough in a suitable baking dish, cover it with aluminum foil and chickpea flour to weigh it down. Preheat the oven and bake for 20 minutes at 180 °C. Remove from the oven and let it cool. ⏱ 20 min
4. In a bowl, combine the heavy cream and sugar, and whisk until the mixture thickens and becomes firm. ≈ 4 min
5. In a separate bowl, thoroughly mix the mascarpone with the pastry cream, then gently fold in the whipped cream. ≈ 4 min
6. Spread this cream evenly over the bottom of the tart pan, then let it cool in the refrigerator for about 2 hours. ⏱ 2 hr
7. Cut into portions and serve with your favorite caramel sauce. ≈ 8 min