Monday, January 12, 2015


I made this tart for a couple of friends and it was a HUGE SUCCES! So if you don't have a lot of time, but would like to bake something really delicious and fabulous looking, this tart is for you.
I will definitly repeat it again. Crispy crust, rich cream and berries combine in a treat that's twice as delectable as the sum of its parts!
You should try it, trust me.


Pate sablee:
210g plain flour, sifted
126g butter, cut into small pieces, slightly soften
86g icing sugar, sifted
pinch of salt
26g almond flour
2 egg yolks
1 vanilla pod, split lengthwise

Mascarpone cream
2 egg yolks
100g brown sugar
2 sheets leaf gelatin
125g whipping cream
125g mascarpone
2 tbsp limoncello

Berries' topping
strawberry, blackberry, blueberry, raspberry
6 tbsp berry jam  (strawberry or raspberry)
1 sheet leaf gelatin


Pate sablee*:
1. Combine sugar, salt and butter in a big bowl. Using the tip of a knife, scrape out the seeds from the vanilla pod and aad them to the bowl.With your fingertips, mix and cream everything nicely, then add the egg yolks and work them delicately with your fingertips.
2. Little by little add some flour to the mixture and work it until you will have a homogeneous dough.
3. Gather dough into a ball, wrap in cling film and refrigerate 1 hour.

* If well wrapped, this pastry will keep in the freezer for up to 3 month.

1.  You will need a tart tin with removable bottom: 35x11 cm, 2.5 cm deep. Lightly butter it and chill on a baking tray.
2. Roll out the pastry (pate sablee) to a rectangle, 3-4mm thick. Drape it over the rolling pin and unfurl over the tart tin.
3. Line the tin with the pastry. Trim off the excess pastry, gently press the pastry edges up the side of the tin to form a fluted lip, about 2 mm. Chill for 20 minutes in refrigerator.
4. Preheat the oven to 180 C (350 F).  Pierce the chilled pastry all over with fork. Line it with baking paper, fill with beans or peas (it will prevent the dough from rising or "sliding".
5. Bake for 15 minutes. Remove the beans and paper and bake for a further 10-15 minutes, until lightly colored.
6. Leave to cool completely.

Mascarpone cream:
1. Soak the gelatin in cold water to cover for 5 minutes.
2. Whisk the egg yolks and sugar together in a bowl to a light ribbon consistency. Add mascarpone and limoncello, mix until evenly combined.
3. Warm up 2 tbsp of cream in a small pan to about 50C. Drain the gelatin, squeeze out excess water and add to the cream, stirring to dissolve. Pour into the mascarpone mixture, folding it in with a rubber spatula until evenly combined.
4. In another bowl, whip the cream to soft peaks. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture.
5. Spread the cream in the crust. Cover and chill at least 1 hours.

For topping:
1. Soak the gelatin in cold water to cover for 5 minutes.
2. Pass the jam through a fine strainer. If it's too thick, add a few tbsp of water.Warm up the mixture in a small pan to about 50C. Drain the gelatin, squeeze out excess water and add to the jam, stirring to dissolve.
3. Cut the strawberries in quarters. Arrange all berries on top. Cover berries with prepared jam.
4. Refrigerate until ready to serve (1-2 hours).

Serve and enjoy!

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