Ingredient: of Cold butter

Quality, authenticity, excellence
Fruit tarte with mascarpone cream


Fruit tarte with mascarpone cream

Author: Guido Boschetti



Total time:

60 min


1 Serving


For the shortcrust pastry
2 Egg yolks
250 g of Tipico IT’s 00 Flour
1 Vanilla pod
150 g of Cold butter
100 g of Icing sugar
For the mascarpone cream
500 g of Tipico IT’s Mascarpone
80 g of sugar
2 Egg yolks
For the garnishing
Fresh mixed fruit



In order to prepare the fruit tarte, start preparing the shortcrust pastry: pour some flour in a bowl, the icing sugar, the vanilla pod seeds and the cold butter cut into pieces. Knead the ingredients with your hands, until you obtain a sandy mixture, then add the egg yolks and knead again.


When you will have obtained a soft and homogeneous dough, wrap it in some cling film and let it rest in the fridge for 30 minutes.


After these 30 minutes, take the shortcrust pastry out from the fridge and roll it out on a slightly floured worksurface and obtain a circle of about 4 mm of thickness. Raise the dough circle and roll it in the tarte mould. Pierce gently the pastry with a fork and let the base bake in preheated oven at 180°C for 20-25 minutes.


In the meantime, start with the preparation of the mascarpone cream: take a bowl and pour in some mascarpone, two egg yolks and the sugar. Mix everything well with the help of electric whips, so that you can obtain a homogeneous cream.


Subsequently, take your shortcrust pastry base out of the oven and let it cool. Once cooled, transfer the mascarpone cream in a sac à poche and start filling your shortcrust pastry base.


Then, put the cake in the fridge and start cleaning and cutting the fresh fruits. When you will have cut the fruits into thin slices, you can start garnishing your tarte, that you can serve cold.


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