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Recipe : Crostata - Italy


Short Crust


Working Method:

Short Crust

  1. Mixing - Mix in a planetary mixer with a spatula, sugar and Mimetic. When homogeneous, add the eggs, salt and flour. Mix again.
  2. Refrigerate - Place in the refrigerator for 12 hours.
  3. Shaping - Roll out the dough with a 5mm, line a mold, pierce with a fork.


  1. Fill - At this point fill with Vivafil Apricot 50%.
  2. Decor - Decorate with alternating shortbread strips.
  3. Baking - Bake at 175 ° C for about 25 minutes.

Mimetic incorporation

  • Specialty fat for Incorporation providing real butter sensation
  • Same taste experience as butter
  • Cost-efficient
  • Ease of use like margarine (f.e. ambient storage)
  • For the cake, cookies, shortcrust, rich bread

Vivafil Apricot

  • RTU jam filling with an average 35% of fruits with fruit markers for natural visual appeal
  • Exceptional bake stability to minimize bake losses
  • Freeze thaw stable
  • Versatile for any laminated pastry & ambient patisserie and bakery sweet goods

Market insights & consumer trends

In Italy, the Crostata is a very common product that you find in Patisserie shops and retail but it is also made at home like the typical Italian dessert.

Shelf life: TBD locally.

RSP & margin%: TBD locally

Freezable: Yes

Contact us for more information.