Ingredient: of Tipico IT's whole wheat flour

Quality, authenticity, excellence
Tartlets with mascarpone cream and wild berries


Tartlets with mascarpone cream and wild berries

Author: Guido Boschetti



Total time:

60 min


1 Portions


300 g of Tipico IT's whole wheat flour
200 g of Butter
135 g of White sugar
4 Egg yolks
Lemon zest
400 g of Tipico IT’s Mascarpone
Wild berries



Work quickly the flour, butter, sugar, two egg yolks and grated lemon zest. Form a smooth, compact dough and place it in the refrigerator, wrapped in plastic wrap, for at least 1 hour. Grease and flour the moulds for the tartlets.


Roll out the shortcrust pastry thinly, forming a fairly high border. Prick the base with a fork and cover it with a sheet of baking paper. Put some dry pulses on top to prevent the base from rising during cooking. Bake for 25/30 minutes at 180° and then let it cool completely.v


Separately, prepare the cream by whipping the mascarpone, egg yolks and sugar with electric whips. Whip well until the mixture is smooth and place in the refrigerator to rest.


Now take the tartlets and add the mascarpone cream with a pastry bag. Decorate as you like with berries and finally dust with icing sugar.


Keep the berry tartlets in the refrigerator until ready to serve.


Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy