Italian Shortbread Pie with Berry Filling
10 servings
60 minutes
Italian sandy pie with berry filling is the embodiment of sophistication and harmony of flavors. Its roots go back to Tuscan cuisine traditions, where delicate sandy dough combines with tender berry cream. The crispy base with a light citrus note absorbs the rich sweetness of berry soufflé, turning into true culinary delight. The cream, prepared in a water bath, acquires a silky texture that envelops the taste of fresh berries. The finishing touch is airy whipped cream and mint leaves that give the pie a special freshness. This dessert is the perfect treat for a cup of aromatic espresso, embodying Italian hospitality and culinary art.
1
Knead the shortcrust pastry from flour, 50 grams of sugar, 150 grams of diced butter, lemon zest, a pinch of salt, and 2-3 tablespoons of cold water. Wrap in plastic wrap and refrigerate for 30 minutes.
- Wheat flour: 225 g
- Sugar: 150 g
- Butter: 200 g
- Lemon zest: 0.5 piece
- Salt: pinch
2
Roll out the chilled dough and line a greased springform pan, creating edges.
3
Bake in the oven for 10 minutes at 200 degrees. (It should form a deep plate shape. Do not use baking paper, as the edges will fall.)
4
Wash the berries, blend half into a puree. Mix the puree in a metal bowl with 100 grams of sugar, eggs, 50 grams of butter, and 4 tablespoons of cream.
- Sugar: 150 g
- Chicken egg: 3 pieces
- Butter: 200 g
- Cream 30%: 300 ml
5
Place the mixture in a water bath and whisk until thickened, then place the bowl in cold water and continue whipping the cream until fully cooled.
6
Spread cream on the cake and bake for 30 minutes at 160 degrees. (It's better to prepare the fruits before baking the cake. The fruit mixture will resemble jelly when baked.)
7
Whip the cream with powdered sugar until peaks form and spread it on the pie, decorating with remaining berries and mint leaves. (I added a thickener to the cream while whipping to save time.)
- Cream 30%: 300 ml
- Powdered sugar: 75 g
- Fresh berries: 400 g