This recipe is by Camilla Paludetto, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2019


For the brisée

250g of flour 00 

130g of butter 

60 g of cold water 

4 g of salt 

For the filling

250g of mascarpone cheese 

150g of gorgonzola 


Chestnut honey 


Begin by pouring the sifted flour into a bowl and form the classic “fountain”: put the cold diced butter in the centre. Continue melting the salt in the water and then pour it over the butter.

Start kneading the dough without overheating it until it is smooth and homogeneous. At the end of the process, put it to rest in the fridge covered with plastic film for at least 2 hours.

After 2 hours, roll out the brisée dough and make a few circles with a small food ring. Now place them in a mini-muffin mold and bake them in a static oven preheated to 180° until golden brown.

In the meantime prepare the filling: mix 250g of mascarpone with 150g of gorgonzola, creating a dense but homogeneous cream. Once the cream has been prepared, transfer it to a sac-à-poche (you can use the spout you prefer, Camilla used the star-shaped one) and put it in the fridge until you use it.

Once the baskets are ready and left to cool, take the sac-à-poche and fill all the tartlets with a generous dose of cream. Decorate with half a walnut and drizzle some chestnut honey on the surface as you like.

These simple and pretty baskets are ideal for an aperitif with friends or as a tasty appetizer!