• 200 gr biscuits Maria biscuits or something

  • 100 gr butter

  • 250 gr mascarpone

  • 250 g whipped cream

  • 2 bags of vanilla sugar

  • 10-15 pieces of physalis

  • 75 gr dark chocolate



  1. Put the biscuit in a food processor and grind to fine crumbs. Melt the butter in a pan and add it to the biscuits. Pulse until everything is well mixed.

  2. Put the crumb mixture in cake tins (with loose bottom) of 10-15 cm width and press firmly with the back of a spoon against the side and bottom. Put in the fridge to become firm. (minus 30 min)

    (You can also use ready to use bottoms)

  3. Beat the cream with the vanilla sugar until stiff and stir into the mascarpone until well blended. Cut 10 physalis into pieces and stir it into the mixture.

  4. Remove the tarts from the tins and fill with the cream mixture. Cover with physalis pieces. Melt the chocolate and dip a physalis in the chocolate. Place this in the middle and decorate with the melted chocolate.