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.
Ingredients:
- 250 g flour
- 1 egg
- 100 g butter
- Salt
- 100 g cane sugar
- 500 g mascarpone
- 90 g icing sugar
- 10 kiwis
Instructions:
- Start with the shortcrust pastry:
- Beat the egg with the cane sugar and a pinch of salt.
- Add 250 g of flour and 100 g of soft butter (not melted, take out the butter from the fridge 2 hours before).
- Knead your dough on the floured work surface with the palm of your hand to integrate the butter, repeat several times.
- 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).
- Blind bake in the oven at 190 ° C for 15 min.
- Let cool the crust completely.
- Prepare the mascarpone filling:
- Beat the mascarpone and the icing sugar.
- Assemble the pie:
- Peel and cut the kiwis in 2 mm slices.
- Spread the mascarpone cream on the pie and finish by arranging the kiwi slices on top.
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