Lemon‑raspberry flower‑shaped tart

Ingredients

• 2 unités Egg yolks (separated from the whites)
• 80 g Granulated sugar
• 1 citron Organic lemon zest (zest only, preferably organic lemon)
• 100 g Unsalted butter (at room temperature, softened)
• 150 g T45 flour
• 2 g Baking powder (about ½ teaspoon)
• 1 pincée Salt
• 120 ml Yellow lemon juice (about the juice of 2 lemons)
• 15 ml Lime juice (zest and juice of half a lime)
• 100 g Granulated sugar (for the lemon curd)
• 20 g Cornstarch (Maïzena)
• 2 unités Whole eggs (lightly beaten)
• 250 g Mascarpone (at room temperature)
• 30 g Powdered sugar
• 200 ml Heavy cream (well chilled)
• 0.5 gousse Vanilla bean (scraped)
• 200 g Fresh raspberries (washed and drained)

Instructions

1. Prepare the Breton shortcrust pastry

   In the mixer bowl, pour the 2 egg yolks, add 80 g of sugar and whisk on medium speed until the mixture lightens. Incorporate the zest of an organic lemon, then whisk again until slightly thickened. Add the softened butter cut into cubes and mix with the paddle attachment until fully incorporated. Finally, add 150 g of T45 flour, 2 g of baking powder and a pinch of salt, mixing until a homogeneous dough forms.

   Time: PT10M

2. Rest the dough

   Form a ball, wrap it in cling film and place in the refrigerator for at least 2 hours.

   Time: PT2H

3. Roll out and shape the tart into a flower

   On a lightly floured work surface, roll the dough to about 4 mm thickness. Place the dough on a sheet of parchment paper. Use the flower‑shaped cookie cutter, press and cut away the excess dough around the circle.

   Time: PT10M

4. Bake the shortcrust

   Preheat the oven to 180 °C. Bake the dough (with the circle still in place) for 20 minutes until golden.

   Time: PT20M

   Temperature: 180°C

5. Cool the base

   Allow the dough to warm to room temperature for 15 minutes, remove the circle and let cool completely on a rack.

   Time: PT15M

6. Prepare the lemon curd (lemon cream)

   Grate the zest of half a yellow lemon and half a lime, collect the zest. Squeeze the lemons to obtain 120 ml of yellow lemon juice and 15 ml of lime juice. In a saucepan, combine the juices, 100 g of sugar and 20 g of cornstarch. Heat over medium heat while whisking constantly until thickened and translucent.

   Time: PT5M

7. Cook the lemon curd

   When the mixture has thickened, slowly add the 2 beaten eggs in a thin stream while continuing to whisk. Cook another 2‑3 minutes until the cream reaches a pastry‑cream consistency.

   Time: PT10M

8. Cool the lemon curd

   Transfer the cream to a small bowl, cover with plastic wrap directly on the surface and let cool at room temperature for 15 minutes, then refrigerate if not using immediately.

   Time: PT15M

9. Prepare the vanilla mascarpone whipped cream

   In the mixer bowl, place 250 g of mascarpone, 30 g of powdered sugar and the seeds of half a vanilla bean. Whisk on low speed until homogeneous. Gradually add 200 ml of very cold heavy cream and whisk until a firm whipped cream forms.

   Time: PT7M

10. Assemble the tart

    Gently place the warm lemon curd in the centre of the crust, avoiding the edges. Using a pastry bag fitted with a #16 tip, pipe the vanilla mascarpone whipped cream onto each petal of the flower shape. Arrange the fresh raspberries, halved, on top, then add a few lime zest pieces for the finishing touch.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g