Raspberry Tart with Breton Shortbread and Mascarpone Cream

Ingredients

• 3 units Egg yolks (at room temperature)
• 80 g Granulated sugar
• 100 g Unsalted butter (softened)
• 150 g All-purpose flour
• 1/2 teaspoon Baking powder (about 2 g)
• 1 pinch Salt
• 100 g White chocolate (good quality, to melt)
• 200 g Raspberry purée (or blended frozen raspberries)
• 2 leaves Gelatin sheets (about 4 g, rehydrated)
• 250 g Mascarpone
• 200 ml Heavy cream
• 1/2 teaspoon Vanilla powder
• 50 g Powdered sugar
• 150 g Raspberry jam (seedless, sifted)
• 200 g Fresh raspberries (for decoration, rolled in powdered sugar)
• 30 g Powdered sugar (for dusting)

Instructions

1. Prepare the shortbread dough

   In a bowl, whisk the egg yolks with the sugar until the mixture lightens. Add the softened butter and mix with a spatula. Incorporate the flour, baking powder and salt, then mix until a homogeneous dough forms.

   Time: PT5M

2. Dough resting

   Form a compact ball, wrap it in plastic film and let rest in the refrigerator for at least 2 hours.

   Time: PT2H

3. Roll out and cut the shortbread

   On a lightly floured sheet of parchment paper, roll the dough to 4‑5 mm thickness. Cut a 20 cm circle with a pastry cutter, discard the excess and transfer the disc onto a baking sheet lined with parchment paper.

   Time: PT10M

4. Bake the shortbread

   Bake the shortbread in a pre‑heated oven at 180°C for 15‑20 minutes, until golden.

   Time: PT20M

   Temperature: 180°C

5. Glaze the shortbread with white chocolate

   Melt the white chocolate in the microwave (30 s, stir, repeat until smooth). Brush the shortbread base with the chocolate using a pastry brush and place in the refrigerator until set.

   Time: PT5M

6. Prepare the raspberry purée and gelatin

   Rehydrate the gelatin sheets in cold water for 5 minutes. In a saucepan, heat the raspberry purée, remove from heat, squeeze the gelatin and incorporate it. Let cool completely.

   Time: PT10M

7. Make the mascarpone‑raspberry cream

   In a bowl, loosen the mascarpone. Add the heavy cream, vanilla powder and whisk until a light chantilly forms. Incorporate the powdered sugar, whisk again, then add the cooled raspberry purée and mix gently.

   Time: PT13M

8. Assemble the shortbread and chill

   Reserve 3/4 of the cream in a plain piping bag and spread an even layer over the shortbread. Reserve the rest in a star‑tip piping bag and pipe small rosettes around the perimeter. Refrigerate for 20 minutes to set the cream.

   Time: PT5M

9. Prepare the raspberry jam glaze

   Heat the raspberry jam, pass it through a sieve to remove seeds, let cool, then place in a fine‑tip piping bag.

   Time: PT7M

10. Decorate with raspberries

    Roll the raspberries in powdered sugar, arrange them in a row around the edge of the shortbread, then make another row without rolling. Use the fine piping bag to fill the small hollows of the rolled raspberries with the jam glaze.

    Time: PT5M

11. Final rest and serving

    Leave the tart in the refrigerator for an additional 5 minutes before serving so the flavours stabilise.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g