You can actually do it with any fruit you like 🍓🥝 (I’m a fan of the kiwi/mascarpone association but I also love it with strawberries or figs). Or even be creative and mix fruits on top to create a colourful pie.


  • 250 g flour
  • 1 egg
  • 100 g butter
  • Salt
  • 100 g cane sugar
  • 500 g mascarpone
  • 90 g icing sugar
  • 10 kiwis


  1. Start with the shortcrust pastry:
  2. Beat the egg with the cane sugar and a pinch of salt.
  3. Add 250 g of flour and 100 g of soft butter (not melted, take out the butter from the fridge 2 hours before).
  4. Knead your dough on the floured work surface with the palm of your hand to integrate the butter, repeat several times.
  5. Roll out the dough on baking paper and place in a pie pan. Prick it with a fork and put it in the fridge for 1 hour (if possible, otherwise you can bake it directly).
  6. Blind bake in the oven at  190 ° C for 15 min.
  7. Let cool the crust completely.
  8. Prepare the mascarpone filling:
  9. Beat the mascarpone and the icing sugar.
  10. Assemble the pie:
  11. Peel and cut the kiwis in 2 mm slices.
  12. Spread the mascarpone cream on the pie and finish by arranging the kiwi slices on top.