Raspberry & Mascarpone Tart - Illustrated recipe
To make this Raspberry & Mascarpone Tart, start by preparing all the ingredients for the almond shortcrust pastry. Almond shortcrust pastry (make the day before): Place the softened butter in the...
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Ingredients
- - 100g softened butter
- - 1g fine salt
- - 50g blanched almond powder (or unblanched)
- - 50g icing sugar
- - 45g egg yolks
- - 140g T55 flour
- - 4g baking powder
- - 175g Ravifruit raspberry puree
- - 4g NH pectin
- - 50g caster sugar
- - 200g whipping cream 35% fat (50g + 150g)
- - 35g caster sugar
- - 1/4 Tadoka solid vanilla or 1/3 vanilla pod
- - 2g gelatin powder 200 bloom
- - 12g hydration water
- - 100g mascarpone
- - 85g Ravifruit strawberry puree
- - 18g caster sugar
- - 3g gelatin powder 200 bloom
- - 15g hydration water
- - 85g whipping cream 35% fat
- - 8 to 10 fresh raspberries
- - 1 white velvet spray
- - Fresh red berries (strawberries, raspberries, blueberries, blackberries, red currants...)
- - Rockmelon
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