This recipe for Frutti di Bosco is not so sweet and is a refreshing dessert. Translated Frutti di Bosco means "fruits of the forest". Berries such as strawberries, blackberries, raspberries and blueberries top a delicate vanilla whipped cream cookie crust to make an amazingly light dessert.
If you like desserts with creamy filling, then you should try my recipe for Italian Zabaione, Bombolini with Crema Pasticcera, or my Zeppole di San Giuseppe with Fabbri Cherries.
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Fruits of the forest are often used in other dishes like gelato, a popular Italian ice cream made with fresh berries and cherries.
Liquors and marmalades have also been made using these berries and sited as being frutti di bosco flavored.
Here's Why You'll Love this Dish
You'll love this tart for so many reasons. Here are a few:
- berries make this tart incredibly refreshing
- whipped cream is enhanced by vanilla in two ways making the flavor and texture very addictive and satisfying
- portions allow you to serve at least 8 from this one tart
- customizable in that you can use your preferred topping, fruit or berries
- kid friendly dessert
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Ingredients
For this Frutti di Bosco recipe you'll need butter, sugar, egg, lemon, water, pastry flour, salt, baking powder, vanilla pudding mix, powdered sugar, heavy cream and berries.
For exact measurement details see recipe card...
Pastry Flour
The tart in this recipe uses pastry flour. If you don't have pastry flour you can make your own.
To make pastry flour, you'll need the following:
- 1 cup all purpose flour
- 1 tbsp of corn starch
Directions:
Measure one cup of flour, remove 1 tablespoon of flour and discard.
Add 1 tablespoon of corn starch to the remaining flour to make 1 cup of pastry flour.
How to Make Frutti di Bosco Tart
This tart recipe doesn't take long to make and only requires baking the tart base.
Cream the sugar and butter in the bowl of a stand mixer fitted with a paddle. Add eggs and mix.
Pour cold water down the side of the bowl and mx. The mixture will look like porridge, but don't worry it will come together.
Add the grated lemon, pastry flour, salt, baking powder and mix until a dough forms.
Heat oven to 350℉. Roll out dough onto a floured surface and knead until the dough comes together. Use a pastry scraper to help turn the dough. Roll out to ¼" thick round piece.
Then carefully pick up the dough and place it on your tart pan. Gently press the dough onto the surface and around the sides. Cut off any excess dough around the top edge. Prick the bottom with a fork and place in oven for about 15 minutes.
place ingredients in a bowl and whisk until stiff peaks form.
Let tart cool completely.
Use a piping bag or spoon to cover the bottom layer of the tart. Place in refrigerator to set for about 2 hrs.
Wash and dry berries. Cut strawberries and begin to place the berries strategically over the cream topping filling all the white space. Refrigerate until ready to serve.
Sprinkle icing sugar on top of the tart before cutting and serving. Use same day or next day.
Storage:
This Frutti di Bosco Tart is best eaten the same day or the next day. Store lightly covered with plastic wrap in the refrigerator
Freezing fruit is not recommended. However, you can freeze the tart with the filling and then thaw it out at room temperature. Arrange fresh fruit sprinkled with icing sugar immediately before serving.
Top Tips
Make sure that you use a fork to prick the dough before you place it in the oven to bake. Puncturing the dough will allow trapped air to escape and prevent your dough from puffing up.
Sometimes the dough will puff up even after your prick it with a fork. You can gently push it down with the bottom of a glass or your hand.
If your cream filling is to runny add a little more pudding crystals until you get the right consistency.
When washing your berries, make sure that you all them to dry. Towel drying them is also an option. You don't want water seeping into your filling and thinning it out.
Substitutions and Variations
There aren't too many substitutions or variations for this recipe, but here are a few that might help:
- Fruit - use fresh fruits like peaches, kiwis or banana slices to change it up.
- flour - use a gluten free flour to make this tart
- filling - use a pastry cream in place of the whipped cream filling
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Frutti di Bosco flavor comes from a mix of different berries like strawberries, blackberries, blueberries and raspberries. All of which grow naturally and are found in the forest.
Frutti di Bosco translated means "fruits of the forest" in English. Meaning fruits that grow naturally in the forest.
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Recipe Details
Frutti di Bosco Tart
https://easyhomemaderecipes.caEquipment
Ingredients
Crust
- ½ cup butter 1 stick
- 6 tbsp sugar
- 1 large egg
- ¼ tsp grated lemon
- 4 tbsp cold water
- 2 cups pastry flour see notes
- ½ tsp salt
- ½ tsp baking powder
- ½ cup all purpose flour for rolling dough
Cream
- 3 tsp Vanilla Pudding Mix powder variety
- 3 tsp powdered sugar
- 2 cups heavy cream
Fruit
- ¾ cup blackberries
- ¾ cup blueberries
- 1 cup strawberries halved or quartered
- ¾ cup raspberries
- ¼ cup icing sugar for decoration
Instructions
- Cream the sugar and butter in the bowl of a stand mixer fitted with a paddle.½ cup butter, 6 tbsp sugar
- Add eggs and mix.1 large egg
- Add cold water and mx. The mixture will look like porridge, but don't worry it will come together.4 tbsp cold water
- Add grated lemon, pastry flour, salt, baking powder and mix until a dough forms.¼ tsp grated lemon, 2 cups pastry flour, ½ tsp salt, ½ tsp baking powder
- Heat oven to 350℉. Roll out dough onto a floured surface and knead until the dough comes together. Use a pastry scraper to help turn the dough. Roll out to ¼" thick round piece. Then carefully pick up the dough and place it on your tart pan. Gently press the dough onto the surface and around the sides. Cut off any excess dough around the top edge. Prick the bottom with a fork and place in oven for about 15 minutes. Let cool completely.½ cup all purpose flour
- For the cream filling, place ingredients in a bowl and whisk until stiff peaks form. Use a piping bag or spoon to cover the bottom layer of the tart. Place in refrigerator to set for about 2 hrs.3 tsp Vanilla Pudding Mix, 3 tsp powdered sugar, 2 cups heavy cream
- Wash and dry berries. Cut strawberries and begin to place the berries strategically over the cream topping filling all the white space. Refrigerate until ready to serve.¾ cup blackberries, ¾ cup blueberries, 1 cup strawberries, ¾ cup raspberries
- Sprinkle icing sugar on top of the tart before cutting and serving. Use same day or next day.¼ cup icing sugar
Notes
Top Tips
Make sure that you use a fork to prick the dough before you place it in the oven to bake. Puncturing the dough will allow trapped air to escape and prevent your dough from puffing up. Sometimes the dough will puff up even after your prick it with a fork. You can gently push it down with the bottom of a glass or your hand. If your cream filling is to runny add a little more pudding crystals until you get the right consistency. When washing your berries, make sure that you all them to dry. Towel drying them is also an option. You don't want water seeping into your filling and thinning it out.Pastry Flour
The tart in this recipe uses pastry flour. If you don't have pastry flour you can make your own. To make pastry flour, you'll need the following:- 1 cup all purpose flour
- 1 tbsp of corn starch
Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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