Welcome to Sweet Kitchen Skills

Hi, I’m Markus Grigo, and this is your ultimate destination for everything chocolate, pastries, cakes, and desserts.

My journey from a trained cook and baker to a self-taught pastry chef has been fueled by a profound passion for the sweet culinary arts.

With experiences ranging from Michelin-starred restaurants and pastry shops to running my own cake and ice cream business, I’ve also shared my passion through cake and dessert books, appearances on national television, and yes, you might even recognize me as a judge from Denmark’s most popular baking show!

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Whether you’re looking to perfect your pastry skills, explore new dessert territories, or simply enjoy the beauty of baking, my YouTube channel is your go-to destination. With a passion for sharing and a love for the craft, I’ll bring the warmth and joy of baking straight to you.

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Indulge in these irresistible berry tarts, crafted with a rich and creamy mascarpone ganache that melts in your mouth. Each tart is dipped in a luscious white chocolate–pistachio glaze, creating the perfect balance of sweetness, crunch, and flavor. Discover how to make a smooth mascarpone ganache step by step and impress your guests with a bakery-style dessert that looks as amazing as it tastes. These berry tarts are the ultimate treat for any occasion. Short crust recipe 150 g salted butter (room temperature), 95 g fine cane sugar, 30 g almond flour, 2 g fine sea salt, ½ tsp vanilla sugar, 1 medium egg at room temperature, 250 g normal cake flour Whip butter, add sugar, almond flour, sea salt and the vanilla sugar. Whip until mixed. Add egg whip again. Add flour and mix by hand just until the dough stays together. Don´t work the dough too much. Wrap in film and rest for 30 minutes in the fridge. Roll on a slightly floured surface 2-3 mm thick. Make the tarts like in the video. Freeze for 30 min. Bake in a pre-heated oven at 185C/350F for 15-20 min. Or until pale brown. Take the tarts out of the rings and cool. Brush with this! Tarte brushing mixture 100 g egg yolks, 25 g cream 38-40% fat. Just mix and use. Then fill the tarts with this! Pistachio cream 75 g salted or unsalted butter (soft), 75 g fine sugar, 75 g egg (1½ pcs.) 50 g pistachio paste, 75 g fine chopped pistachio nuts (toasted), 20 g flour. Whip the butter with the sugar until creamy. Add the eggs and pistachio paste. Mix. Add the flour. Mix shortly. Pipe into the shells. Fill them half. Bake at 185C/350 F for 15-20 minutes. Freeze. Mascarpone ganache 2.5 dl Cream 38-40%, 1 vanillapod, 150 g white chocolate (W2 from Callebaut), ½ tsp vanilla sugar or a little vanilla essence, 250 g mascarpone Heat the cream with vanilla (scraped etc.) and the sugar. Pour onto the chocolate. Blend. Add mascarpone. Blend and sieve through a sieve. Then cool in the fridge until the next day. Pistachio dipping 350 g white chocolate (W2 Callebaut), 1 dl grapeseed oil, 110 g chopped, toasted pistachio nuts. Melt the chocolate to 45C/ 113F. Add the oil and mix. Add the nuts and cool to 30-35C/86-95F. Test which temperature works best for you. Dip the frozen tarts into the mixture. See video. The mass will set soft, not hard like chocolate! Whipping the ganache Whip the ganache, but don´t overwhip or it will split! Pipe the ganache into the tarts and decorate with berries after your choice. And if you want to make them extra pretty, use some gold decoration as well. Serve them right away! Remember to subscribe (it´s still for free) and hit the notification button. Or you will not know when the next video is ready. Have fun! 00:00 Introduction 00:20 Preparing the short crust pastry 01:20 Roll out the dough and making the tart shells 03:32 Pistachio filling 04:10 Baking the tarts and brushing for shine 04:39 Filling the tarts with pistachio filling 04:55 Mascarpone ganache 05:33 Pistachio-chocolate dipping 05:48 Dipping the tarts 06:14 Whip the ganache 06:24 Piping the ganache 06:49 Decorating with berries 07:19 Final touch Pistachio paste https://www.callebaut.com/en-GB/chocolate-cocoa-nuts/NPO-PI1-2B-18A/nuts--pure-pistachio-paste--1kg-bucket White chocolate https://www.callebaut.com/en-US/chocolate-cocoa-nuts/W2-2B-U73/whitechocolaterecipew2 Ring form oval (round rings are from the same company) https://www.debuyer.com/en/oblong-tart-ring-ht-2-cm-valrhona-perforated-stainless-steel-454.html
Irresistible berry tarts with mascarpone ganache for a perfect finish
These mindblowing bonbons are made with a cool blowing technique. Watch my video and don´t fast forward, or you can miss the important details. Remember to watch all my videos, before asking questions that I allready answered in my videos. And please subscribe, to help me to keep going.
Mindblowing bonbons made with a cool blowing technique
Have a great Easter
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What to expect?

 

Here at Sweet Kitchen Skills, my aim is to inspire you with delicious recipes, in-depth techniques, and personal tips and tricks that have guided me through the years. Whether you’re a beginner or an experienced baker, there’s something here for everyone.

Discover my recipes