Shortbread baskets with white chocolate and mascarpone cream with fresh berries
6 servings
25 minutes
Sand tartlets with white chocolate and mascarpone cream are an exquisite dessert from Italian cuisine, where harmony of flavors and textures is valued. The crispy, delicate shortcrust base perfectly complements the silky, airy cream that blends the sweetness of white chocolate with the richness of mascarpone. A light hint of Cointreau liqueur adds refined depth to the cream, while fresh berries provide a refreshing tartness and vibrant color. This dessert is not just a treat but a true work of art to delight yourself and guests on special occasions.
1
Preheat the oven to 180 degrees.
2
Roll out the dough and cut out 6 circles about 10 cm in size. Place the dough in the molds and press down well. Prick in several places with a fork and place a sheet of parchment in each mold. Top with beans or grains to prevent the dough from rising. Bake in the oven for 10 minutes, then remove the parchment with the grains and bake for another 5 minutes until golden brown. Let cool.
- Shortcrust pastry: 350 g
3
Meanwhile, in a water bath, mix the chopped chocolate and mascarpone. Stir until the mixture is smooth. Remove from heat and stir in the liqueur. Cool down.
- White chocolate: 125 g
- Mascarpone cheese: 250 g
- Cointreau: 1 tablespoon
4
Whip the cream and fold it into the cooled chocolate mixture. Distribute into the cooled tart shells and leave for an hour. Then decorate with berries and basil sprigs on top.
- Cream 40%: 145 ml
- Raspberry: 100 g
- Strawberry: 100 g
- Basil: 6 stems