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Raspberry Tart with Breton Shortbread and Mascarpone Cream
A decadent raspberry tart with a crunchy Breton shortbread, a thin layer of white chocolate, a silky mascarpone and raspberry purée cream, and a finish of fresh raspberries and jam glaze. Ideal for special occasions or an elegant homemade dessert.
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Critical Success Points
- • Dough resting (2 h) to avoid shortbread shrinking
- • Brush the shortbread with white chocolate to waterproof the biscuit
- • Incorporate the gelatin into the still‑warm raspberry purée to ensure setting
- • Allow the cream to set in the refrigerator before final assembly
Safety Warnings
- • Handle the hot oven (180°C) with care.
- • The melted white chocolate is very hot; avoid splatters.
- • Boiling raspberry purée can cause burns.
- • The gelatin must be well drained before incorporation.
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