Irresistible combination of shortbread, almond frangipane, sweet vanilla cream and sour taste of fresh raspberries filled with raspberry jelly. Would you like to try?
Preparation time 30 minutes .. Baking 15-20 minutes
INGREDIENCE .. 8 pers
- 250 g mascarpone
- 1 vanilla pod
- 150 ml semi solid whisked double cream
- 3 tbsp icing sugar
- 3 g gelatine sheets
- 300 g raspberry coulis
- fresh mint
Prepare the dough according to the recipe in the link and let him rest for 30 minutes in refrigerator.
After that roll the dough in 3 mm thick and put him into the form.
Prepare the filling according to the recipe in the link and rub them on the bottom of the mold with pastry dough.
Bake in a preheated oven at 180°C between 15-20 minutes. Let the cake after baking cool completely on a wire rack.
Insert into bowls the grains of vanilla beans. Add in 1 tbsp whipped cream and mix them until they don’t stick together. Add mascarpone with sugar and whisk until soft foamy. Whisk whipped cream until half and add it to mascarpone. Spread the cream on cooled almond filling in the tart.
Soak 3 g leaf gelatine in cold water. Heat the raspberry sauce in the microwave or bain-marie until lukewarm. Stir the gelatine leaves and let it cool down.
Put raspberries evenly on the cream and sprinkle them lightly with icing sugar. When raspberry jelly begins to solidify, squir a little of it to each raspberry, so that jelly will not leak through the fruit.
Finish with mint leafs and enjoy!