Mascarpone and berries pie 🍓



  • Sweet shortcrust pastry:
    • 80 g soft butter
    • 200 g flour
    • 1 egg
    • 40 g sugar
    • 1 pinch of salt
  • Mascarpone cream:
    • 250 g mascarpone
    • 10ml liquid full cream – the one you use to do whipped cream
    • 50g icing sugar
    • 1 tsp of vanilla extract
  • Fresh fruits to cover the pie. You can use whatever you fancy: berries, kiwi, peach, mango, grapes… A mix looks great!


  1. Preheat oven to 190 ° C.
  2. Place the electric mixer whisk and a large bowl in your freezer (for the whipped cream).

  1. Prepare the sweet shortcrust pastry:
  2. In a small bowl, mix the egg with the powdered sugar and a pinch of salt.
  3. Place the flour in a large bowl, make a well in the center, pour in the contents of the small bowl, then the softened butter (not melted! Really important as otherwise your crust will be crumbling).
  4. Mix everything until you get a homogeneous paste. Form a ball and roll it out on a baking paper. Arrange in your tart pan.
  5. Blind bake in the oven for 15 minutes. Let cool the crust completely.

  1. Prepare the mascarpone cream:
  2. Beat the mascarpone and the full cream together in a large bowl (the one you placed in your freezer) with a hand electric mixer.
  3. Add the icing sugar slowly and keep mixing a bit. Not too much to keep the cream light and fluffy.

  1. Assemble the pie: do it at the last moment to be sure the fruits are not squeezing the cream for too long + the cream could be all wet from the fruits.
  2. Spread the mascarpone cream on the pie and finish by arranging the fruits on top.
  3. Enjoy!