$7.50
The Moscato d’Asti is a sweet, sparkling DOCG wine, whose grapes have been cultivated in Asti since 1932, and with a straw yellow color. With a delicate taste, it is considered a traditional dessert wine from Piedmont
An excellent mousse as a filling for croissants, sweet crêpes, pancakes or waffles. Also magnificent for chocolates, ice cream and yogurt. It can be used to stuff Panettone, Pandoro and Easter doves. it is advisable to taste it combined with the Apricots of Piedmont Syrup, thus preparing a really good quick dessert: Drain the apricots and divide them in two, removing the pit; fill the apricot with the Moscato d’Asti D.O.C.G. wine mousse. Garnish with a sprinkling of cocoa and a few dashes of whipped cream.
An excellent mousse as a filling for croissants, sweet crêpes, pancakes or waffles. Also magnificent for chocolates, ice cream and yogurt. It can be used to stuff Panettone, Pandoro and Easter doves. it is advisable to taste it combined with the Apricots of Piedmont Syrup, thus preparing a really good quick dessert: Drain the apricots and divide them in two, removing the pit; fill the apricot with the Moscato d’Asti D.O.C.G. wine mousse. Garnish with a sprinkling of cocoa and a few dashes of whipped cream.
Ingredients
For the shortcrust pastry:
For the filling:
To decorate:
For the shortcrust pastry:
For the filling:
To decorate:
Guidelines
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.
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.
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