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Shortcrust Pastry Shells with Mascarpone Cream and Chocolate Drops

Delicate shortcrust pastry shells filled with creamy mascarpone and chocolate, perfect for elegant presentations and sweet moments.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortcrust Pastry
  • 300 g flour 00
  • 100 g sugar
  • 1 egg
  • 1 egg yolk
  • 80 g extra virgin olive oil Can substitute with butter for a richer flavor.
  • 1 teaspoon baking powder for sweets Scant teaspoon.
  • grated lemon zest (from one lemon)
  • 1 pinch salt
For the Cream Filling
  • 500 g mascarpone
  • 200 g fresh liquid cream Cold from the refrigerator.
  • few tablespoons milk To adjust cream texture.
  • 3 tablespoons powdered sugar
  • 30 g chocolate drops
  • powdered sugar for dusting
  • bitter cocoa powder for decorating

Method
 

Preparation of Shortcrust Pastry
  1. In a bowl, whisk together the egg, egg yolk, sugar, olive oil, salt, and lemon zest until combined.
  2. Sift in the flour and baking powder, mixing gently until the dough comes together. Avoid overworking to maintain tenderness.
  3. Shape into a block, wrap in cling film, and refrigerate for at least 3 hours.
Preparation of the Filling
  1. Chill a mixing bowl and whisk. Pour the cold cream into the bowl and whip until stiff peaks form.
  2. Fold in the mascarpone and powdered sugar until smooth. Adjust consistency with milk if necessary.
  3. Fold in the chocolate drops gently.
Preparation of Pastry Shells
  1. Preheat the oven to 180°C (350°F). Butter and flour the scallop shell molds.
  2. Roll out the chilled pastry to the desired thickness, cut shapes using the molds, and dust with cocoa.
  3. Bake for 20-25 minutes until golden brown. Cool in molds before removal.
Assembly
  1. Pipe the mascarpone cream into each pastry shell.
  2. Overlapping a second shell on top creates a sandwich, or serve single shells topped with cream.
  3. Dust with powdered sugar before serving.

Notes

Serve at cool room temperature. Store assembled shells in the refrigerator for up to 24 hours. Store baked shells separately for up to three days.