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Sand cake with mascarpone cream and berries

Recipe for

8

person

persons

30
minutes
For the cake base
80g fine granulated sugar
160g unsalted butter
225g flour
1 egg
For the filling
200ml of whipped cream
350g mascarpone
2 tbsp sugar
1 lime
blackberries
raspberries
red berries
blueberries

Roadmap

For the soil

  • Mix all the ingredients for the base in a food processor and knead into a firm dough. 
  • Wrap the ball of dough in cling film and place in the refrigerator for an hour
  • Roll out the dough on a floured work surface and cut out 8 rounds slightly larger than the baking tins. 
  • Place the rounds in the mold and push the excess dough out of the mold with your palm. 
  • Bake for 20 minutes at 180 degrees with a blind bake filling. 
  • Then continue baking for 10 minutes without blind baking filling.
  • Finally, remove from the oven and allow the bottom to cool completely. 

For the filling

  • Beat the cream together with the mascarpone, sugar, lime juice and grater for three minutes until whipped. 
  • Put the filling into the cooled pie shells. 
  • Allow the tarts to set in the refrigerator for three hours.
  • Finish with fruit.

Ingredients

for

8

persons

person

For the cake base

Coöperatie Hoogstraten - Vector logo Hoogstraten

80g fine granulated sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

160g unsalted butter

Coöperatie Hoogstraten - Vector logo Hoogstraten

225g flour

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 egg

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For the filling

Coöperatie Hoogstraten - Vector logo Hoogstraten

200ml of whipped cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

350g mascarpone

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 tbsp sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 lime

Coöperatie Hoogstraten - Vector logo Hoogstraten

blackberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

raspberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

red berries

Coöperatie Hoogstraten - Vector logo Hoogstraten

blueberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

30

minus

For the soil

  • Mix all the ingredients for the base in a food processor and knead into a firm dough. 
  • Wrap the ball of dough in cling film and place in the refrigerator for an hour
  • Roll out the dough on a floured work surface and cut out 8 rounds slightly larger than the baking tins. 
  • Place the rounds in the mold and push the excess dough out of the mold with your palm. 
  • Bake for 20 minutes at 180 degrees with a blind bake filling. 
  • Then continue baking for 10 minutes without blind baking filling.
  • Finally, remove from the oven and allow the bottom to cool completely. 

For the filling

  • Beat the cream together with the mascarpone, sugar, lime juice and grater for three minutes until whipped. 
  • Put the filling into the cooled pie shells. 
  • Allow the tarts to set in the refrigerator for three hours.
  • Finish with fruit.

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Watch the video

For the soil

  • Mix all the ingredients for the base in a food processor and knead into a firm dough. 
  • Wrap the ball of dough in cling film and place in the refrigerator for an hour
  • Roll out the dough on a floured work surface and cut out 8 rounds slightly larger than the baking tins. 
  • Place the rounds in the mold and push the excess dough out of the mold with your palm. 
  • Bake for 20 minutes at 180 degrees with a blind bake filling. 
  • Then continue baking for 10 minutes without blind baking filling.
  • Finally, remove from the oven and allow the bottom to cool completely. 

For the filling

  • Beat the cream together with the mascarpone, sugar, lime juice and grater for three minutes until whipped. 
  • Put the filling into the cooled pie shells. 
  • Allow the tarts to set in the refrigerator for three hours.
  • Finish with fruit.

Recipe for

8

person

persons

30
minutes
For the cake base
80g fine granulated sugar
160g unsalted butter
225g flour
1 egg
For the filling
200ml of whipped cream
350g mascarpone
2 tbsp sugar
1 lime
blackberries
raspberries
red berries
blueberries

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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