Raspberry Mascarpone & Palet Breton Tart

Raspberry mascarpone and Breton palet tart - Lilie Bakery

A nice seasonal recipe: the Raspberry mascarpone and Breton palet tart ! Easy and quick to make, you will love its Breton puck base, topped with vanilla mascarpone whipped cream and fresh raspberries. A tart to make and redo throughout the raspberry season ...

If, like me, you are lucky enough to have raspberries in the garden crumbling under the fruit, all you have to do is go help yourself to prepare this raspberry pie! Otherwise choose to beautiful fresh raspberries on the market or at the producer. The result will be all the more beautiful - and tasty.

What ingredients for this raspberry mascarpone pie?

For the base of the pie, the Breton puck, you need 5 ingredients: flour, baking powder, softened butter, sugar and egg yolks. Simple ingredients then!

For mascarpone whipped cream, only 4 ingredients are needed. You need whole cream, mascarpone, icing sugar and a vanilla bean. The decor comes down to beautiful fresh raspberries sprinkled with a cloud of icing sugar. Easy I told you!

How to make this raspberry pie?

Nothing very complicated or very long in this raspberry pie recipe. The three textures will join the tasting to create a nice sweetness in the mouth ...

Raspberry mascarpone and Breton palet tart - Lilie Bakery

We start by making the Breton puck, because it must cool for the decoration afterwards. You must have a 24cm pie ring. We whip the yolks and sugar until whitened, then add the butter, flour and yeast. We form a ball and we place in fridge 1h. Then we fill the pie ring with this dough (placed on a baking sheet) and put in the oven. The Breton puck will rise when cooked.

Then we prepare mascarpone whipped cream : whip the whipped cream by adding the icing sugar and the vanilla bean grains. We then incorporate the mascarpone previously relaxed with a fork.

For the decor, just fill in a pastry bag provided with a fluted tip, I use the 6D socket. We garnish the Breton puck with vanilla cream. If you don't have a pastry bag, you can garnish it with a spatula or tablespoon. It only remains to add fresh raspberries and a veil of icing sugar… Your pie is ready!

Other recipes to try

If you like this kind of raspberry-based desserts, I can recommend these other recipes from the blog: Raspberry orange blossom financiers, Raspberry stewed yogurt ice cream, Raspberry peach fondant cake, Lemon raspberry whipped cream cake, Raspberry coconut layer cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Raspberry mascarpone and Breton palet tart - Lilie Bakery
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4.7 on 25 votes

Raspberry Mascarpone & Palet Breton Tart

The pleasure of a fruity tart, a creamy vanilla icing and a crunchy cookie
Preparation30 min
Baking15 min
Total45 min
Quantity: 6 people

Ingredients:

Breton puck

  • 170 g of flour
  • 100 g ointment butter
  • 100 g powdered sugar
  • 3 egg yolks
  • 2/3 of a sachet of baking powder

Vanilla mascarpone icing

  • 30 cl whole cream
  • 300 g of mascarpone
  • 90 g icing sugar
  • 1 vanilla pod

Raspberry decor

  • About 400g or 500g of fresh raspberries

Preparation:

  • Prepare the Breton puck: whisk the yolks and sugar until the mixture turns white. Add the softened butter, flour and baking powder. Mix and form a ball to keep 1 hour in the refrigerator.
  • Spread the dough on the work surface and line the bottom of a 24cm pie ring (the dough will rise during baking). Bake 13-15 minutes at 180 ° traditional heat, the top must be golden, and let cool for the rest.
  • Prepare the vanilla cream: whip the whipped cream into a firm whipped cream. Add the icing sugar in a shower, the vanilla beans and the mascarpone, relaxed with a fork. Fill a piping bag fitted with a fluted tip and garnish the pie with small domes (I put the link of my piping at the bottom of the article).
  • Place the raspberries one by one on the cream, leaving a free edge on the outside. Sprinkle with a little icing sugar before serving (optional).

Notes:

* keep in the refrigerator until tasting
* you can adjust the amount of icing sugar in the vanilla cream according to your taste
* You may have some cream left over after decorating the pie shell (it depends on whether you are pocketing or spreading it), you can keep it in an airtight container in the fridge and enjoy it within 2 days.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Poudre vanille
Douille 6B
Robot artisan kitchenaid
Plaque pâtissier aluminium
Cercle pâtissier 24cm
Poche douille 40cm réutilisable
Poudre vanille
Douille 6B
Robot artisan kitchenaid
Plaque pâtissier aluminium
Cercle pâtissier 24cm
Poche douille 40cm réutilisable
Poudre vanille
Douille 6B
Robot artisan kitchenaid
Plaque pâtissier aluminium
Cercle pâtissier 24cm
Poche douille 40cm réutilisable

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14 comments

  1. Reply

    LadyMilonguera

    June 12, 2020

    Your pie is beautiful as everything!

  2. Reply

    The brand

    June 14, 2020

    Hello,
    Do not whip cream and mascarpone to make whipped cream? Just mix the mascarpone with the whipped cream?

    • Reply

      Lilie bakery

      June 29, 2020

      Hello, I always mix with the same whisk I used to whip the whipped cream, so in the end everything is whipped :)

  3. Reply

    Morgane

    June 20, 2020

    Hello I would like to make this pie for tonight but I haven't found a raspberry worthy of the name (withered and moldy yuck) can it work with strawberries or do you really need raspberries for the acidity?

    Thank you

  4. Reply

    Michel

    September 6, 2020

    Hello, I made the recipe yesterday very easy, fast, very pretty and above all really excellent, I had added brimbelles with some raspberries a real treat too bad not to be able to share the achievements here (I do not have instagram)

  5. Reply

    Mapie

    February 24 2021

    5 stars
    It was truly a delight, everyone loved it and easier to do!

  6. Reply

    CATHERINE

    April 18th

    A treat… but I had a problem… I prepared my cream 2 hours in advance and poached at the last moment… the cream was very firm but when I took it out of the refrigerator it was very soft ..
    e
    The pie was delicious but not very pretty…

    I will do it again, thank you for giving me some advice to solve this problem ...

    • Reply

      Lilie bakery

      April 19th

      Hello Catherine, for this recipe, you shouldn't wait between the "whipping" step of the cream and the poaching on the tart. It is preferable to poach and decorate with raspberries then put it back in the fridge while waiting for service. The cream is light and contains no butter. It becomes dense when it is whipped. I hope this could have enlightened you, glad you liked the taste!

  7. Reply

    Elodie

    April 22th

    Hello, is it possible to prepare the pie the day before for the tomorrow?
    Thank you very much!

    • Reply

      Lilie bakery

      April 23th

      Hello Elodie, it is possible, it should ideally be refrigerated under a bell (to prevent it from taking on the smell of the fridge ...) The raspberries must be very fresh to prevent them from running on the cream. Another option: put the raspberries at the last moment before serving on D-Day! See you soon

  8. Reply

    Charlotte

    14th October

    5 stars
    Hello Lilie,

    I have already made this recipe which is also excellent so well done! But suddenly I have two questions:

    The first, should I use sweet or salted butter (since it is a Breton puck)?
    The second, can I use a rectangular mold (35x10cm) with removable bottom, to make the pie shell?

    Thank you!

    • Reply

      Lilie bakery

      18th October

      Hello Charlotte, I recommend a soft butter for this Breton puck (otherwise it will be too salty) - and yet I am Breton :) Yes you can change the shape of the basic mold. Its surface must not be greater than my surface (see dimensions in my recipe) otherwise you will have to increase the quantities. It requires a little calculation ... See you soon :)

  9. Reply

    Joanne

    February 9 2022

    Hello,
    If I prepare my pie in advance, I'm afraid that the whipped cream (even in the fridge) will fall and soften my shortbread
    What about perfect timing please?
    thank you,

    • Reply

      Lilie bakery

      February 11 2022

      Hello Joanne, the perfect timing is to do it just before your guests arrive ;) See you soon

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