Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To blind bake the pastry
Topping
How it's done
To blind bake the pastry
Roll out the dough, lay on a baking tray with the baking paper, cut into 8 equal pieces.
Blind bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.
Topping
Whisk the mascarpone, cream, icing sugar and vanilla until smooth. Spread the mascarpone cream on top of the pastry slices, top with the blueberries, decorate with the lemon zest and mint.
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