Shortcrust Boats with Mascarpone Cream

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Shortcrust Boats with Mascarpone Cream
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2 h.


For the shortcrust
200 grams Pastry flour
100 grams ground, roasted Peanuts
200 grams butter cut into pieces (room temperature)
100 grams powdered sugar
1 egg yolk
1 generous pinch salt
For the mascarpone cream
250 grams Mascarpone
100 grams Double cream cheese (60-75% fat)
50 milliliters milk
1 Tbsp Acacia honey
½ Vanilla bean
50 grams sugar
1 Star fruit
For preparation
8 Boat baking molds (10 cm or approximately 4 inches)
Piping bag (with star tip no. 10)
Paper umbrella
Gummy bear
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Preparation steps


For the shortcrust, sift the flour on a work surface, add the peanuts and make a well in the center. Add the butter, powdered sugar and egg yolks and knead quickly into a smooth dough. Wrap in plastic wrap and refrigerate for about 1 hour. Roll out the dough on a floured surface approximately 0.3 cm (approximately 1/8 inch thick and cut into 10 cm (approximately 4 inch) circles.


Press the dough into the wells of the boat molds, making sure that there are no air bubbles between the dough and the molds. Cut the overhanging dough with a knife and remove.


Prick the dough with a fork several times. Line each mold with parchment paper and the dried beans and blind bake in a preheated oven at 180°C (approximately 350°F) for about 15-20 minutes until light brown. Remove the legumes and paper from the molds. Carefully loosen the baked shortcrust from the molds and set aside to cool.


For the mascarpone cream, mix the mascarpone with the cream cheese, milk, honey, vanilla seeds and sugar until smooth. Pour into a piping bag with No. 10 star tip fill and pipe spirals into the boats. Cut the starfruit into 0.5 cm (approximately 1/4 inch) thick slices. To serve, decorate each boat with a slice of starfruit, a paper umbrella and gummy bears.