The pleasure of a fruity tart, a creamy vanilla icing and a crunchy cookie
Prep time30 minutesmin
Cook time15 minutesmin
Total45 minutesmin
Yield: 6people
Ingredients:
Breton puck
170gof flour
100gointment butter
100gpowdered sugar
3egg yolks
2/3 of a sachet of baking powder
Vanilla mascarpone icing
30clwhole cream
300gof mascarpone
90gicing sugar
1vanilla pod
Raspberry decor
About 400g or 500g of fresh raspberries
Instructions:
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 tart 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.
About Lilie bakery
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