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Crostata with apples, raspberries, red currants and Greek yoghurt without baking

All the taste of a crostata without turning on the oven

Would you like to do without the oven during the warm summer months? If you love crostata and are looking for a fresh alternative, this variant might be perfect for you. Our crostata is a delicious, refreshing dessert for warm summer evenings that is easy to prepare and irresistible for fruit and crostata lovers.
45 min.
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easy
 

Ingredients

for a springform pan of 24 cm

for the base

350 g Petit biscuits
210 g butter

for the fruit compote

2 Pinova apples
60 g raspberries
60 g red currants
40 g cane sugar
20 g butter
2-3 tbsp. rum

for the cream

200 g Greek yoghurt
200 g mascarpone
200 g fresh cream
80 g powdered sugar

for garnishing
10-15 Pinova apple slices
4-5 bunches of red currants
Raspberries
Mint leaves
 
Print recipe

Preparation

Blend biscuits in a blender and mix with warm melted butter in a bowl. Put in a springform pan of 24 cm with removable base. Press with the back of a spoon and the base of a glass to form the crostata’s edges and base. Let rest in the fridge for at least 30 minutes. 
Peel the apples, remove the core and cut into small cubes. Sauté the apples with cane sugar, butter and rum in a pan. Add red currants and raspberries halfway through cooking. Remove from the cooker when the fruit is done and allow to cool. Remove the biscuit base from the springform pan after the resting time in the fridge and put on a serving dish. Distribute the fruit compote evenly on the biscuit base with a spoon. Beat the ingredients for the cream until creamy with a mixer or an electric whisk. 
Fill the cream in an icing bag with star nozzle and decorate the whole surface of your crostata. Thinly slice the apple and brush all sides with lemon juice using a pastry brush or your fingers to avoid browning. Garnish your crostata with apple slices, red currants, raspberries and mint leaves and store in the fridge until serving.
LuCake's tips:
•Use a springform pan with removable base to remove the biscuit base safely.
•You can prepare the fruit compote with apples and substitute the red fruits with peaches, apricots, cherries, pears, strawberries etc.
•You can store your crostata covered with a cake dome for up to 3 days in the fridge.
 

Recipe from Luca Perego

LuCake
Luca Perego is a young food blogger from Lecco who is confectioner by profession and passion. He uses photos to convey and share his love for sweets that have become a lifestyle for him. Developing recipes for everybody is his great challenge and strength at the same time, as he enriches the recipes for classic, common cakes with professional tips and tricks that are necessary for best results. So that you at home can also become real confectioners with the help of his recipes and tips!
 
 

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