The Agrisicilia team
Ingredients
300 g digestive type biscuits
150 g of butter
150 g Agrisicilia apricot extra jam
200 g of cream for desserts
200 g of mascarpone
50 g of sugar
apricots to decorate
If you are looking for the perfect recipe to serve a good and equally fresh dessert, this is the right recipe prepared ad hoc by the food blogger Daniela Frisina of the Dolci di Frolla blog.
Without needing to be cooked in the oven, with a crunchy shell and a filling of mascarpone Camy Cream, and as a last touch, lots of Agrisicilia Apricot Extra Jam.
Once you have tasted it, you will no longer be able to do without this recipe!
Instructions
1. Start by finely chopping the biscuits, put them in a bowl and add the melted butter, mix to mix the butter and the biscuits and cover the base and the edges of a ring (or hinged) mold lined with parchment paper or cake film cold.
2. Pour the jam on the base and uniform with the help of a spoon and place in the fridge.
3. Whip the very cold cream until stiff, and add sugar and mascarpone.
4. With the help of a sac à poche, cover the tart with tufts of Camy Cream, to decorate add drops of jam and a few wedges of fresh apricots.
Final result
