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. 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.
Finally garnish
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).