Almond Raspberry Tart with Chestnut Cream and Mascarpone

Ingredients

• 250 g All-purpose flour (Sift before use)
• 30 g Granulated sugar (For the dough)
• 2 g Fine salt (A pinch)
• 125 g Unsalted butter (At room temperature, slightly soft)
• 60 ml Cold water (Add gradually)
• 2 pcs Eggs (At room temperature)
• 200 g Chestnut cream (No added sugar, adds sweetness)
• 250 g Mascarpone (At room temperature)
• 5 ml Vanilla extract (About 1 teaspoon)
• 1 g Fleur de sel (A small pinch)
• 1 g Lemon zest (Zest of half a lemon)
• 100 g Almond flour (Finest possible for almond texture)
• 200 ml Heavy cream (For whipped cream)
• 8 g Vanilla sugar (packet) (For whipped cream)
• 300 g Fresh raspberries (Wash and drain)
• 10 g Powdered sugar (For dusting)
• 5 g Borage flowers (optional) (Edible flowers for decoration)
• 5 g Mint leaves (optional) (For a fresh touch)

Instructions

1. Prepare the pastry dough

   In a large bowl, mix the flour, sugar and salt. Add the butter cut into small pieces and work it with your fingertips until you obtain a sandy consistency with small butter specks.

   Time: PT10M

2. Hydrate the dough

   Make a well in the centre and add the cold water gradually, mixing with a fork until the dough comes together into a ball.

   Time: PT5M

3. Chill

   Form a ball, wrap it in cling film and place it in the refrigerator for 30 minutes.

   Time: PT30M

4. Prepare the filling

   In another bowl, break the two eggs, add the chestnut cream, vanilla extract, fleur de sel and lemon zest. Mix, then incorporate the mascarpone and finally the almond flour. Whisk until you obtain a smooth, homogeneous texture.

   Time: PT10M

5. Line the pan

   On a lightly floured work surface, roll the dough into a disc about 3 mm thick. Place it in the tart pan, gently press the edges and prick the base with a fork.

   Time: PT10M

6. Pour the filling

   Spread the mascarpone and chestnut cream mixture over the tart base, smoothing the surface with a spatula.

   Time: PT5M

7. Bake the tart

   Bake the tart in a pre‑heated oven at 180 °C for 30 minutes, or until the top is lightly golden and the filling is set.

   Time: PT30M

   Temperature: 180°C

8. Cooling

   Remove the tart from the oven and let it cool completely at room temperature (about 30 minutes) before adding the whipped cream and fruit.

   Time: PT30M

9. Prepare the vanilla whipped cream

   In a cold bowl, pour the heavy cream, add the vanilla sugar packet and whisk on medium speed until you obtain a firm whipped cream.

   Time: PT5M

10. Decorate the tart

    Spread a thin layer of whipped cream over the cooled tart, arrange the fresh raspberries in a rosette, dust with powdered sugar and decorate with borage flowers and mint leaves.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

38 g

Fat

20 g

Fiber

3 g