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Mascarpone and pistachio cream tart


Mascarpone and pistachio cream tart

Author: Guido Boschetti



Total time:

60 min


1 Serving


For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon zestLemon zest
500 g of Tipico IT’s 00 Flour
250 g of Fridge's cold butter
For the cream
1 Egg yolk
500 g of Tipico IT’s Mascarpone
200 g of Pistachio cream
2 tbsp of sugar
For the garnishing
Chopped pistachio



To prepare the shortcrust: take a large bowl and pour in it two eggs and some sugar. Then add the cold butter cut into cubes and the lemon zest. Start mixing well all the ingredients with your hands and add the flour little by little.


When the dough will have become harder, transfer it on a floured work surface and continue to knead it adding the flour little by little.


When the dough will have become elastic and smooth and it will not be sticking to the hands, it means that your shortcrust pastry is ready. At this point wrap it in cling film and let it rest in fridge for half an hour.v


In the meantime, start the cream preparation: in a bowl, add the mascarpone, an egg yolk, 2 tablespoons of sugar and the pistachio cream. Mix well all the ingredients, so that you can obtain a smooth cream. Afterwards, let your cream rest in the fridge.


After half an hour has passed, take the shortcrust pastry out of the fridge and roll it out in a tart mould. Make your base bake in a ventilated oven at 180°C for 15 minutes. Before baking it, do not forget to put a sheet of baking paper full of dried legumes on it, so that the shortcrust pastry will not swell or shrink. At the end of the baking, let the shortcrust pastry cool completely down before removing it from the mould.


Once the base is cooled, take the previously prepared cream and start spreading it on the prepared shortcrust pastry base.


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