Short pastry with berries

Short pastry with berries


Small tarts with mascarpone cream and fresh forest fruits…they don't just look great, they taste great too!


For the dough:
250 g Mix C - Mix Pâtisserie
125 g butter, finely chopped
125 g sugar
4 egg yolks
a little bit of grated organic lemon peel
For the filling:
350 g mascarpone cheese
350 g ricotta cheese
2 egg yolks
100 g sugar
200 g raspberries
100 g blackberries
150 g blueberries
100 g strawberries


  • Preheat the oven to 200 °C. Grease small tart tins and dust them with flour.

For the base:

  • Mix the egg yolk with sugar until it forms a creamy consistency.  
  • Add the flour, soft cubed butter and the grated lemon zest, and quickly work everything to a smooth dough. 
  • Roll out the dough and fill the tart tins. Allow everything to rest in the refrigerator for 1 hour. 
  • Next prick the dough with a fork so that no bubbles form and bake in the middle of the oven for 15 minutes.  

For the filling:

  • Mix the egg yolk with the sugar until it forms a creamy consistency. 
  • Add the chilled mascarpone and then distribute the mascarpone cream over the cooled tart bases.
  • Garnish the tarts with a variety of forest fruits.
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