Wild fruit tarts with Moscato d’Asti wine mousse

Difficulty: low

Preparation: 30 minutes

Cooking: 15 minutes

Doses for: 8 pieces

Cost: low

Mother’s Day is a special occasion to cook something for those we love. The sweetness of the mousse enhances the freshness of the fruit, while the golden pastry gives a unique crunchiness to these pastries. This quick and easy recipe is ideal for preparing a sweet treat to give to all mothers!

In this version we used the Moscato d’Asti DOCG Wine Spread Cascina San Cassiano, but also try it with the Milk and Hazelnut Spread Cascina San Cassiano or with the Peach and Cocoa Spread Cascina San Cassiano.

Ingredients

For the shortcrust pastry:

225 g white flour
25 g caster sugar
50 g icing sugar
the grated zest of half a lime
1 egg yolks
125 g butter
1/2 sachets of baking powder (2 teaspoons)

For the filling:

Moscato d’Asti DOCG Wine Spread Cascina San Cassiano

To decorate:

16 blueberries
16 raspberries
8 blackberries
8 sprigs of red currant
8 strawberries

Preparation

Prepare the shortcrust pastry by sifting the flour on the work surface: create a fountain in the center and add sugar, icing sugar, grated lemon zest, butter, yolk and finally baking powder (better if sieved). Mix everything with the remaining flour and work vigorously until a smooth and homogeneous mixture is obtained. Form a dough dough and leave to rest in the fridge for an hour. After the necessary time, roll out the shortcrust pastry with a rolling pin between two sheets of baking paper to a thickness of less than half a centimeter. With the help of a pastry cutter cut 8 circles in the pastry, just wider than the diameter of the molds (we used the 4 cm molds). Then cover the molds with the pastry, puncture the bottom with a fork and put in the fridge for a few minutes while the oven heats up. Bake in a preheated oven at 180 ° C for about 15 minutes. Once ready, take out the tartlets and fill with Moscato d’Asti wine spread and place the berries on top, making sure that the same number of fruits is on each tartlet. Before serving, sprinkle with icing sugar.