Easy Paradise Pie Dessert (Italian Crostata Paradiso)

Total time: 70 mins. + resting time (2H)

Difficulty: Low

Serves: 8 people

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By Ilaria Canevara

The Italian Paradise Pie is an easy and delicious dessert: a fragrant shortcrust pastry shell houses a creamy and delicate filling, for a result that will delight adults and children alike.

Perfect to serve for breakfast or as a snack, the paradise pie, dusted with a light layer of icing sugar, can also be served at the end of a meal, on the occasion of a special invitation, or made for a birthday or a festive lunch.

To serve, simply mix softened butter with sugar, egg, flour, baking powder, and salt. Once you've obtained a smooth, even dough, divide it into two discs, one slightly larger than the other, and then blind bake the shortcrust pastry.

The cream, pure and luxurious, is made by mixing mascarpone with sugar, honey, and fresh whipped cream: delicious and compact when cut, it will ensure a beautiful visual effect. If desired, you can flavor the pastry with vanilla extract, as in our case, but also with ground cinnamon and grated lemon or orange zest.

You can enrich the filling with chocolate chips, candied fruit or diced fresh fruit, prepare the paradise cream with condensed milk or opt for a fragrant custard.

Ingredients

for the shortcrust pastry

all-purpose flour

280g

butter

150g

Large egg

vanilla extract

1 tsp

baking powder

16g

salt

a pinch

sugar

120g

for the filling

Mascarpone

250g

Fresh whipping cream

200g

sugar

90g

honey

1 tbsp

Lemon

1/2

How to Make Italian Paradise Pie

Step 1

Start by preparing the shortcrust pastry: put the soft butter (left out of the fridge) in a bowl and add the sugar.

Step 2

Work until creamy, add the egg and the vanilla extract, and mix.

Step 3

Combine the flour, yeast and salt.

Step 4

Quickly mix the ingredients, make a loaf, flatten it, wrap it in cling film and put it in the fridge for 2 hours.

Step 5

Meanwhile, prepare the paradise cream: mix the sugar and honey with the mascarpone and grated lemon zest in a bowl.

Step 6

Whip the fresh cream and combine it with the mascarpone, mixing it with a spatula. Then put it in the refrigerator.

Step 7

Now roll out the shortcrust pastry, line a 24 cm diameter buttered mould, place a sheet of baking paper and a metal disc on top, or legumes, and bake at 355°F/180°C for about 15 minutes in conventional mode. After this time, remove the pastry base from the pan and bake for another 10 minutes.

Step 8

Now roll out a pastry disc that is slightly smaller than the other, about 22 cm, and bake it in the oven at 355°F/180°C for about 15 minutes. This disc should be placed on top of the cream once it has cooled completely.