. Difficulty: Low
. Cheese: Taleggio PDO
. Servings per: 8 people
. Cooking: 20 min
Ingredientsfor the shortcrust pastry
200 g extra fine soft wheat flour
100 g buckwheat flour
200 g cold butter in pieces
100 g cane sugar
2 egg yolks
seeds of half a vanilla pod
for the Taleggio PDO cream
250 g mascarpone
100 g Taleggio PDO
75 ml fresh single cream
1 g isinglass (half a small sheet)
150 g icing sugar
50 ml bilberry grappa (optional)
100 g bilberry jam
250 g fresh bilberries
icing sugar and fresh mint leaves
butter and flour for the baking pans
PreparationPrepare the pastry by rubbing the flour into the butter; add the sugar, egg yolks and vanilla, blend all the ingredients, form the dough into a ball and place in the fridge to rest, wrapped in cling film, for at least one hour.
Grease and flour 8 single-serving tart pans and line them with the pastry: prick the base with the prongs of a fork and cook blind at 180°C for 20 minutes.
Take out of the oven, leave to cool for 10 minutes in the pans, then gently turn out and leave to cool completely.
For the cream
Soften the isinglass in cold water.
Remove the rind from the Taleggio PDO and cut into small cubes.
Heat the cream in a saucepan, add the Taleggio PDO cubes and melt on a low heat, mixing with a wooden spoon. Then squeeze the water out of the isinglass, add it to the saucepan and melt. Leave to cool, mixing frequently to prevent the cream from congealing.
Whisk the mascarpone with the sugar and gently add the cream of Taleggio PDO, whisking continuously, and the grappa if desired. Leave in the fridge for half an hour.
With the back of a spoon, spread a thin layer of bilberry jam on the bottom of each tart. Cover up to the edge with the Taleggio PDO cream and complete with fresh bilberries. Decorate to taste with a dusting of icing sugar and a few mint leaves.