It is to eat and smile for more. Follow the recipe and decorate with taste. Powdered sugar on top, small shrubs around or herbs on the edges. And just like that, the woods is on the table.
1 extended shortcrust pastry package
500g of mascarpone cheese
350g of Beirabaga blackberries
100ml of cream
6 tablespoons of blackberry jam
3 tablespoons of sugar
1 vanilla string
1. Preheat the oven to 180 degrees. Line a removable bottom pan with the shortcrust pastry and bake until golden. Remove and let it cool down.
2. In a bowl, add the mascarpone with the cream, the inside of the vanilla string, sugar, and whisk until everything is well mixed and with a shiny texture.
3. Fill the cold dough with the mascarpone cream and spread the blackberry jam (preferably homemade). Decorate with blackberries and refrigerate until it’s time to serve.