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CROSTATA with summer fruits

Serving 8

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

For the base of the tart without cooking:

350 gr dry biscuits like Digestive or Wafer

150 gr melted butter

2 tbsp honey

For the mascarpone cream:

250 gr mascarpone

200 gr fresh liquid cream

90 gr ice sugar

To decorate:

1 apricot

1 peach

5/6 strawberries

5/6 cherries

100 gr blueberries

100 gr blackberries and raspberries

1 tbsp pistachios (optional)


For the tart base:


  • First of all, crumble biscuits or wafers perfectly, then add melted butter and honey and stir well mixing the liquids.

  • Finally put the mixture into a tart mold with a removable bottom.

  • Compact the crumbled mixture well with your hands, pressing well on the bottom, making precise edges all around.

  • Then place the shell in the fridge for at least 20 minutes.

  • After the first few minutes, try to unmold the shell, with the intention of giving only the net shape. Do it without forcing, very slowly, then place it back into shape.

    For the mascarpone cream:


  • Mix the mascarpone with the sugar with the help of electric whisk or even a spatula.

  • Then whip the fresh cream in a cold container at low speed, in this way you will keep the consistency under control. Fresh cream should NOT be whipped either quickly or excessively, otherwise it is a curd.

  • Add it to the mascarpone cream and mix with a spatula, making slow movements from the bottom upwards, so the cream will blend perfectly with the mascarpone.



  • When the shell of your tart without cooking is ready, you can add the cream on it with a spoon or spatula.

  • Wash and dry the fruits and them cut them.

  • Take the Crostata out of the fridge, place the fruit on the mascarpone cream if you like.



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