#nossacozinha Chestnut Sablée, mascarpone cream and red fruits preparation: 1:30 hours yield: 6 people SABLÉE DOUGH • 150 grams of wheat flour • 40 grams of confectioner's sugar • pinch of salt • 77 grams of very cold butter cut into cubes • 45 grams of fresh chestnut flour • 1 egg yolk • 1 heaped tablespoon of ice water MASCARPONE CREAM • 200 grams of mascarpone (can be replaced with fresh creamy ricotta or cream cheese) • 50 grams of fresh cream • 30 grams of confectioner's sugar • vanilla paste, beans or essence (can be replaced with lemon zest, cognac or cachaça) TOPPING • Red fruits or fresh fruits • dates marinated in cachaça (can be replaced with any other alcoholic beverage) • threads of molasses (optional) • sea salt (optional) This This is a dessert that should be assembled just before serving. The dough can be made in advance and baked at the time, and the mascarpone cream can be made and stored in the refrigerator to be used when assembling. HOW TO MAKE SABLÉE DOUGH In a large bowl, sift the flour and confectioner's sugar. Without sifting, add the nut flour (I used almond flour but you can use any nut) and a pinch of salt. Mix everything together and add the butter in cubes. The butter should be very cold, so only remove it from the refrigerator when you are ready to use it. Work the dough by squeezing the butter into the dry ingredients with your fingertips until the texture resembles sand. Work quickly so as not to heat up and melt the butter. If this happens, place the dough in the freezer for 5 minutes, remove it and work again. There should be no large pieces of butter left. Make a space in the middle of the bowl and add the egg yolk with 1 tablespoon of very cold water. Mix everything together with your hands without kneading it so as not to activate the gluten in the flour and to prevent the dough from becoming elastic. Shape the dough into a ball with your hands. Wrap the dough in an open plastic bag and press lightly on the top of the ball to flatten it and pre-shape it into a round shape. Refrigerate for at least 30 minutes before rolling it out. You can leave the uncooked dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. Remove the dough from the refrigerator and roll it out with a rolling pin between two sheets of plastic to prevent it from sticking, without sprinkling it with flour to prevent it from drying out. If you are rolling it out into a round shape, roll the dough and roll it out, applying medium pressure with the rolling pin. If you want a well-defined shape, trim the edges and save the leftover dough to make individual cookies or tarts. If the dough is still warm after rolling it out, put it back in the refrigerator for 20 minutes to cool. To make it crispy, the shortcrust pastry should be chilled before baking in a hot oven. Transfer the dough to a non-stick baking sheet or a baking sheet lined with parchment paper. Poke holes all over the surface with a fork to prevent air bubbles from forming during baking. Bake in a preheated oven at 180°C for 10 to 15 minutes or until the dough is golden brown. Let it cool for about 15 minutes before assembling the pie. HOW TO MAKE THE MASCARPONE CREAM In a bowl, place the mascarpone, fresh cream, vanilla and sifted confectioner's sugar. Mix gently with a whisk until all the ingredients are incorporated, without beating, as mascarpone has a lot of fat and can taste like butter. Set aside. TO ASSEMBLE Separate 4 to 5 dates, remove the pits and cut into strips. Place in a bowl and pour over the cachaça. Let marinate for at least 20 minutes. Transfer the baked sablée dough to the serving dish, spread the mascarpone cream over the entire surface of the dough with a spatula and arrange the dates and berries on top of the cream. Finish with molasses, sea salt and basil leaves (optional). Production: Play9 Cook, scriptwriter, producer: Paola Carosella General director, communications, production assistant and more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Mariana Angelito Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel