Usuba
Tartlets with Butter Cheese Cream and Berries
Crispy shortbread baskets with delicate mascarpone cream and whipped cream, decorated with fresh berries. A light dessert with a hint of lemon — perfect for a festive table or tea time.
- Total
- 40 min
- Standard serving
- 186.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Mix flour, butter, 30 g of powdered sugar, vanilla, and salt. Crumble with a fork into fine breadcrumbs.
Knead the dough with your hands until smooth. Divide in half, form two balls and let rest for 5 minutes.
Roll out into discs the size of your molds, taking into account the height of the sides. Place in the molds, cover with plastic wrap, and refrigerate for 30–40 minutes.
- 2
Step 2
Bake the cake layers at 180 °C for 20–25 minutes until done. Cool, then carefully remove from the molds.
- 3
Step 3
Whip the cream until soft peaks form. Add mascarpone, remaining powdered sugar, and finely grated lemon zest.
Gently mix until uniform.
- 4
Step 4
Spread the cream into the cooled cake layers and decorate the tartlets with fresh berries. Chill before serving.
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