UNIGRÁ S.p.A.

Italian Cheese Cake

Caravella Gran Pistacchio

Difficulty 3
60 Minutes
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Butter or Margarine 350g
Salt 5g
Icing Sugar 200g
Almond Flour 70g
Vanilla Paste 10g
Flour 560g
Eggs 100g
Philadelphia 500g
Mascarpone 100g
Caravella Gran Ciocco Avorio 250g
Icing Sugar 50g
Lemon Juice 20g
½ Lemon zest
Vanilla Paste 5g
Eggs 200g
Raspberry puree (10% sugared) 450g
Gelatine Mass 60g
Caravella Gran Pistacchio 250g
Mascarpone 500g

Method

Shortcrust dough

  1. In a mixing bowl with a paddle attachment, combine all the ingredients except the eggs and mix well.

  2. Add the eggs and continue mixing until the dough comes together,Roll out the dough using a dough sheeter between two sheets of baking paper, then freeze.

  3. Line an 18 cm cake ring with the dough and bake in white at 170°C for 10 minutes.

Cheese Filling

  1. Warm the Philadelphia, Mascarpone, and Caravella Gran Ciocco Avorio in the microwave to 35°C.

  2. In a separate bowl, mix the icing sugar, lemon zest, lemon juice, vanilla paste, and eggs.

  3. Combine both mixtures and blend with a hand blender until smooth.

Raspberry Gelè

  1. Melt gelatine mass with 100 g of raspberry puree then combine with the remaining puree

Mascarpone-Pistacchio Cream

  1. Combine together in a mixing bowl and whip it

Assembling

  1. Pre bake the tart shell at 170°C for 10 min.

  2. Pour the cheese filling in the pre baked tart leaving 5 mm to the border.

  3. Bake for 20 min at 150°C.

  4. Once the cake is cold pour on top the raspberry gele’, let it set in fridge.

  5. Apply a thin layer of transparent mirror glaze on top.

  6. Decorate the tart with Mascarpone-Pistacchio cream and fresh raspberries.

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