(servings for: 6 people)
For the base:
flour 250 g
butter 135 g
sugar 125 g
whole egg 1 + yolk 1
pinch of fine salt
grated lemon zest to taste.
for the filling:
mascarpone 120g
liquid cream 80 ml
3 tablespoons vanilla powdered sugar
to decorate:
300g berries
1 tablespoon vanilla powdered sugar
A riot of mouthwatering flavors, where the cream goes perfectly with Di Biase Wild Berries!
Cut the butter into small pieces so that it softens slightly.
Arrange the flour for the dough in a heap: pour the sugar, egg, yolk, chopped butter, grated lemon zest and a pinch of salt in the center.
Knead quickly with your fingertips and then again with your palm, mixing the dough quickly. Wrap it in plastic wrap and let it rest in the refrigerator for 30minutes.
Dust the work surface with flour and place the pastry in the center; knead it lightly and roll it out with a rolling pin to a thickness of 1/2 cm.
Place the pastry sheet in a buttered baking dish. Bake at 180° for 20-25 minutes and allow to cool.
Meanwhile, process the mascarpone with the vanilla powdered sugar and add the whipped cream.
Cover the base of the tart with the mascarpone cream. and spread the well-washed and dried dibosco fruits. Sprinkle with vanilla powdered sugar and serve the tart well chilled.
