A very fresh red fruits tart with a little twist. A crunchy shortcrust pastry, an ultra light and aerated lime whipped cream and delicious fresh raspberries. This tart is very elegant and delicious.
For my husband’s birthday, I wanted to prepare a fruit tart as he tend to like very simple desserts and love to have the taste of the different ingredients. All he told me is that he wanted to have fruits in the dessert. Therefore no complicated pastry for him with heavy creams, complicated layers, blends of too different flavors… Freshness, lightness and fruits.
I wanted it to be a bit more elaborated and elegant than the basic fruit tarts the French often bake. So here is what I prepared, actually 4 of them, along with other desserts such as cannelés to grab or chocolate cakes (passion fruit and chocolate brownies) as we were 45!
Preparation time: 15 min
Baking time: 30 min
Quantity: 8 shares
Specific equipment: none
Sweet shortcrust pastry (or use ready-made pastry)
250 gr flour
100 gr sugar
125 gr butter
1 pinch of salt
125 gr cold whipping cream (30% fat)
45 gr mascarpone
30 gr caster sugar
20 gr milk
1 lime (finely grated zest + 2 tablespoons of juice)
½ leaf gelatin (1 gr)
750 gr fresh raspberries
Pre-bake the shortcrust pastry. Make the lime whipped cream. Assemble when pastry has cooled down.
Start by preparing the sweet shortcrust pastry. You may use ready-made pastry. If not :
Combine together flour, sugar and salt. Cube butter and rub it into the flour-sugar mixture using your finger (or with a food processor) until the mixture resembles breadcrumbs. Whisk the whole egg and add it. Mix into a dough. Knead lightly by flattering the dough twice using the heel of your hand. Shape a ball, wrap it in plastic wrap and refrigerate for 1 hour (or 10 minutes in the freezer).
Bake the dough:
Preheat the oven to 180 °C. Roll out the dough and place it your tart mold or in a circle placed on a baking tray covered with parchment paper. Cover with parchment paper and add cooking weights (ceramic weights, kernels, beans.). Bake for 30 minutes at 180°C. 10 minutes before the end, remove the cooking weights to allow the top to bake nicely.
Meanwhile, prepare the lime light cream.
Very finely grate lime zests (ideally using a microplane grater).
Soak gelatin in cold water for 1 to 2 min then squeeze it. Heat milk and let gelatin dissolve in the hot milk.
In a bowl whisk mascarpone with sugar. Add milk (with the gelatin), lime juice and zests, combine.
Whisk cream into whipped cream. Gently combine with the previous lime mixture. Reserve in the refrigerator.
When the pastry is cold, cover with a layer of lime cream. Then nicely arrange raspberries on top. Just before serving, sprinkle icing sugar on top (put icing sugar in a tea colander and shake, it’s convenient the icing sugar falls down like snow).