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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Granulated sugar: Cane sugar
• Instead of Fine salt: Sea salt
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Eggs: Organic chicken eggs
• Instead of Chestnut cream: Sweet hazelnut paste
• Instead of Mascarpone: Cream cheese
• Instead of Vanilla extract: Scraped vanilla bean
• Instead of Fleur de sel: Sea salt
• Instead of Lemon zest: Orange zest
• Instead of Almond flour: Tiger nut flour
• Instead of Heavy cream: Whipping cream 30% fat
• Instead of Vanilla sugar (packet): Sugar + vanilla extract
• Instead of Fresh raspberries: Strawberries, Blueberries
• Instead of Borage flowers (optional): Hibiscus flowers
• Instead of Mint leaves (optional): Basil leaves

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Rolling pin
• 24 cm tart pan
• Silicone spatula
• Zester or fine grater (optional)
• Kitchen scale
• Oven
• Refrigerator
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Do not over‑work the dough to preserve its flakiness.
• Observe the refrigeration resting time for an easy‑to‑roll dough.
• Bake the tart until the filling is set, otherwise the whipped cream may run.
• Allow the tart to cool completely before adding the whipped cream and raspberries.

Chef Tips from the Video

• Use very cold butter and cut it into small cubes for optimal flakiness.
• Grate the lemon zest directly onto the dough before incorporating it into the filling for a more intense aroma.
• If you don't have chestnut cream, replace it with sweet hazelnut purée with a hint of honey.

Troubleshooting

Storage

Refrigerator: Store the covered tart in the refrigerator for 2 to 3 days.

Freezer: Not recommended, the texture of the whipped cream and raspberries deteriorates.

Room temperature: Consume within 2 hours after removal from the refrigerator.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The filling can be made 2 hours ahead and kept chilled.
• Blind‑bake the tart (without filling) for 10 minutes, then add the filling and finish baking for a crispier base.