Given the season, I couldn’t resist making a dessert with strawberries today. So I decided to prepare shortcrust pastry baskets with strawberries and mascarpone cream. I used my recipe for Eggless Mascarpone Cream which is really quick to make, just 5 minutes. These are really delightful when served at the end of a meal, try them because you’ll impress your guests.
If you love strawberries, here are more ideas.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups flour
- 1 egg
- 2/3 cup lard
- 1/2 cup sugar
- zest of 1 lemon
- 1 packet vanillin
- to taste mascarpone cream
- to taste strawberries
- to taste cookies
- to taste melted dark chocolate
Tools
- Stand Mixer
- Rolling Pin
- Piping Bag
- Molds for baskets
- Cupcake Liners
Steps
Prepare the shortcrust pastry, wrap it with cling film and let it rest in the fridge for about 30 minutes.
Meanwhile, prepare the Mascarpone Cream as per the recipe and let it rest in the fridge.
After the resting time, take the pastry dough and roll it out on a floured board.
Use the appropriate mold to create the baskets.
Place the pastry on the cupcake liners and pierce the surface.
Bake at 356°F for about 20 minutes.
Once baked and cooled, brush them with melted chocolate and let them rest in the fridge for 30 minutes.
After the resting time, garnish with mascarpone cream, strawberries, and some leftover shortcrust pastry cookies.
Let rest in the fridge before serving.
