Shortcrust Pastry Christmas Tree with Cream and Berries, a scenic and tasty dessert, perfect for the Christmas holidays.
It’s nothing but a 3-tier cake, filled with mascarpone and cream, and decorated with berries and chocolates. Although it may seem difficult, it’s actually quite simple to make.

I really love cream tarts, they are very spectacular and allow the possibility to enrich them with all kinds of sweets, making them colorful and delicious. In my recipe, I used a shortcrust base, which I cut into a tree shape and filled with dollops of mascarpone cream. On the surface, strawberries, raspberries, blueberries, and coconut chocolates.
Practically, everyone loved it, both adults and children.

Let’s see together how to make the Shortcrust Pastry Christmas Tree with Cream and Berries recipe. Prepare the ingredients and let’s get started.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other tasty recipes to try:

Difficulty: Medium
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 10 people
Cooking methods: Oven
Cuisine: Italian

Ingredients for the Shortcrust Pastry Christmas Tree with Cream and Berries

For the shortcrust

3 cups cups flour
1 cup cup potato starch
1 cup cup butter
4 egg yolks
1 cup cup powdered sugar
1 packet vanillin
1 pinch salt
1 lemon zest
as needed flour (for kneading)
1 cup cup mascarpone
1 1/4 cups cups heavy cream
2 tbsp sugar
as needed raspberries
as needed blueberries
as needed strawberries
as needed chocolates

Tools

To make the Shortcrust Pastry Christmas Tree with Cream and Berries, you need:

Piping bag
Baking tray
Parchment paper

Preparation of the Shortcrust Pastry Christmas Tree with Cream and Berries

1) Preparing the shortcrust

Pour the flour, potato starch, and butter cubes into the mixing bowl and start working with the K hook until you get a sandy mixture.
Then, add the powdered sugar, flavors, salt, and slightly beaten egg yolks and continue to work until you get a homogeneous dough
Then, transfer the shortcrust to a lightly floured surface, form a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. Meanwhile, cut out the shape of a Christmas tree on a sheet of parchment paper.
Remove the shortcrust from the fridge and roll it out directly on the parchment paper, lightly floured, to a thickness of 1/5 inch. Cut the shortcrust trees with a sharp knife, using the previously cut-out tree as a guide: make 3.
Then, lay the shapes on a tray, sliding them directly with the parchment paper, and transfer them to the refrigerator for at least 30 minutes: the rest in the cool will prevent the shapes from deforming during baking.
Preheat the oven to 340°F, in “static” mode.
Bake in the preheated oven and cook one tray at a time until golden, for about 15 minutes each. Once ready, remove from the oven and let cool.
Meanwhile, as it cools, prepare the filling.
First, whip the cream with the sugar, and as soon as it starts to thicken, gradually incorporate the mascarpone: whip until you get a solid and homogeneous cream. Place the cream in a piping bag, with a round nozzle, and start creating regular cream puffs on one of the shortcrust bases.
Then, layer the other bases, once covered entirely with the cream, creating a layered cake.
Finally, finish the cake by decorating the last layer of cream with fresh raspberries, blueberries, and strawberries. Add chocolates like Raffaello and holly leaves as desired.
Store the cream tart for about 2 hours in the fridge before serving.
Here is the Shortcrust Pastry Christmas Tree with Cream and Berries ready.
Enjoy your meal and see you in the next recipe!