Easy Tropézienne Tart with Raspberries

Ingredients

• 250 g All-purpose flour (type 45) (Sift before use)
• 30 g Granulated sugar
• 5 g Fine salt
• 5 g Dry baker's yeast (Do not mix directly with salt or sugar)
• 3 units Eggs (2 for the dough, 1 for glazing)
• 150 g Unsalted butter (At room temperature, soft but not melted)
• 250 g Mascarpone (At room temperature)
• 200 ml Heavy cream (35% fat) (Very cold for a firm whipped cream)
• 50 g Powdered sugar
• 200 g Fresh or frozen raspberries (Thawed if frozen, drained)
• 30 g Pearl sugar (For final decoration)
• 1 units Whole egg (for glazing) (Beat with a little milk if desired)

Instructions

1. Prepare the dry ingredients

   Weigh the flour, sugar, salt and dry yeast. Place the flour and salt on one side, the sugar on the other and the yeast in the centre of the robot bowl, making sure the yeast does not touch the salt nor the sugar.

   Time: PT5M

2. Add the eggs

   Break two eggs directly into the robot bowl over the dry ingredients, then start the “dough rise” program.

   Time: PT15M

3. Incorporate the butter

   When the robot stops, add the soft butter in small pieces, letting the robot resume the program for 10 minutes until each piece is fully incorporated.

   Time: PT10M

4. First rise at room temperature

   Cover the dough with plastic wrap and let rest for 1 hour at room temperature (about 25 °C) until it doubles in volume.

   Time: PT1H

   Temperature: 25°C

5. Degas, shape the ball and refrigerate

   Turn the dough onto a floured work surface, degas it by pressing with your hands, roll it several times on itself to form a ball. Wrap again in plastic wrap and place in the refrigerator overnight (≈ 8 hours).

   Time: PT8H

6. Shape the disc and second rise

   Remove the dough from the fridge, quickly reform a ball, place it on a sheet of parchment paper and roll it out with a 20 cm ring to obtain a disc. Let rise 45 minutes at room temperature.

   Time: PT45M

   Temperature: 25°C

7. First bake – initial glaze

   Brush the surface with a beaten egg. Bake at 180 °C for 10 minutes.

   Time: PT10M

   Temperature: 180°C

8. Second glaze and pearl sugar

   Remove the brioche, brush again with egg, sprinkle the pearl sugar, then return to the oven for an additional 10 minutes until well browned.

   Time: PT10M

   Temperature: 180°C

9. Complete cooling

   Allow the brioche to cool completely on a rack before filling (about 30 minutes).

   Time: PT30M

10. Prepare the mascarpone‑whipped cream

    In the robot, start the “fresh cream” program with the heavy cream. Add the mascarpone and powdered sugar, then whisk a few seconds on manual mode until a firm whipped cream is obtained.

    Time: PT5M

11. Fill the tart

    Transfer the cream to a piping bag fitted with a #12 tip. Fill the brioche by cutting it in half, then distribute fresh (or thawed) raspberries over the cream. Close with the top half of the brioche.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g