Puff pastry and fruit tart


  • Puff pastry
  • Milling cutters
  • Diced mango
  • Whole raspberries
  • Blueberries


    • Cut puff pastry sheets of 10 x 25 cm.
    • Caramelize in the oven with the help of powdered sugar.
    • Once cold, add 150 grams of cream of Mascarpone Quescrem and walnuts on the base.
    • Finish by placing the dates and walnuts on top of the cream.
    • Decorate the sides with sliced almonds.



Medium strength flour 500 g
Salt 10 g
Water 250 g
Butter 380 g
Apple cider vinegar 2 g
Apple cider vinegar 2 g


  1. Place all the ingredients except the butter in the mixer.
  2. Knead. Towards the end of kneading, add the 20 grams of butter and continue kneading until fully integrated.
  3. Reserve in the refrigerator.
  4. Once the dough is chilled, roll out into a 30 x 40 cm rectangular shape.
  5. Reserve in the refrigerator.
  6. Roll out the butter to 20 x 40 cm.


  1. Place the butter on top of the dough.
  2. Give a simple fold to incorporate the butter into the plaston.
  3. Continue with a double – single – double fold. *(If necessary, cool the cake between folds in order to work more comfortably).



Mascarpone Quescrem 132 g
Milk 335 g
Sugar 110 g
Cornstarch 55 g
Egg yolk 150 g


  1. Mix the cornstarch with the sugar and 100 grams of milk and beat.
  2. Add the egg yolks. Reserve. Heat Mascarpone Quescrem with the rest of the milk.
  3. When it boils, add the sugar mixture and continue whisking until it boils again.
  4. Remove from heat.
  5. Pour into a pan to cool. While cooling, stir to prevent lumps from forming.

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