Pasticcini al limone, mascarpone e fragole

Shopping list
For the lemon filling
250ml milk
2 free range organic egg yolks
3 tablespoons caster sugar
1 tablespoon flour
1 tablespoon cornflour
zest of 1 lemon
juice of ½ a lemon

For the baskets
1 roll puff pastry
100g chocolate, melted
Decoration
250g mascarpone
1-2 tablespoons sugar, to taste
1 teaspoon vanilla extract
250g strawberries
optioneel: icing sugar

Grate the lemon skin.

Juice half the lemon.

Add zest and juice to a bowl.

Let the zest soak for 10 minutes.

Then stir in the sugar

Separate both the eggs.

Add them to the lemon mixture.

Beat it all to combine well.

Beat in the milk as well.

Stir flour and cornflour together.

Sift it into the lemon mixture.

Beat until well combined.

Bring the mixture to the boil while stirring.

Keep stirring until it is  thickened (+/- 20 minutes).

Pour the lemon filling into a bowl.

Place a plate ontop of the bowl, let the lemon filling cool to room temperature and then place the bowl in the refrigerator

How to make the baskets

Preheat the oven to 180°C

Grease the baking tins.

Cut out the puff pastry.

Push the dough gently into the tins.

Prick holes in the bottoms.

Place paper cases in the baskets.

Fill them with dried beans.

Remove the baking tins from the oven.

Remove the cases with beans.

Bake the baskets for 5-7 minutes more,

Let them cool in the baking tin.

This is how you finish the Pasticcini al limone, mascarpone e fragole completely

Melt the chocolate au bain marie

Place the cups on a wire rack.

Brush the chocolate into the cups.

Allow the chocolate to set.

Beat the mascarpone with sugar.

Pipe it onto the baskets.

Cut the strawberries in half.

Press them into the mascarpone.

We also fill some baskets with just whipped cream.

You can guess for who these are. Yes indeed! For the little monsters :))

If you see half a strawberry in your basket then it has a whipped cream filling, with 2 halve strawberries it has a lemon/mascarpone filling :))

Happy Summer!