Discover Cyril Lignac’s raspberry tart: a sweet shortcrust pastry covered with an almond cream, a light raspberry mascarpone cream, and fresh raspberries topped filled with raspberry compote.
Today’s pie is one of Cyril Lignac and Benoît Couvrand’s signature pies. The recipe has already appeared in various pastry magazines and more recently in the book “Pâtisserie” by Cyril Lignac (with an updated ganache recipe). The recipe below is the one published in the magazine “Fou de pâtisserie” #23, albeit only ½ the quantity as the published recipe was for 2 tarts.
I discovered this raspberry and mascarpone tart during a visit to Paris in 2017. It was one of my favorite pastries of the trip. Very delicate and fruity, it is simply delicious!
This tart is made up of a sweet shortcrust pastry covered with an almond cream, a light raspberry mascarpone cream, and fresh raspberries topped filled with raspberry compote.
Tips and tricks to remember
Try to add as little air as possible to the almond cream
The ingredients should just be combined, but not emulsified. If too much air is added to the mixture (by whipping/whisking it), you risk having the cream rise and overflow during baking. To avoid this, use a hand whisk and mix just enough to combine the ingredients.
Pre-bake pie for 10 minutes at high heat
Cyril Lignac recommends baking the almond cream at the same time as the pastry crust: just pipe it onto the still raw pastry crust, and bake for 15 minutes at 175°C (345°F).
This method didn’t work too well for me as the pastry shell would then come out really pale. I got a nicer golden color when pre-baking the pie crust for 10 minutes, before adding the almond cream, and then baking for a further 15 minutes.
I also decreased the temperature from 175°C (345°F) to 160°C (320°F) – you will need to adapt temperature to your oven.
The shape of the pie
One of the main characteristics of this pie is its shape. To quote Benoît Couvrand: “The fact of making a “hole” in the middle makes it easier to cut the tart”.
To get this shape, you need to start by making the shortcrust pastry and line the pie tin with it as usual. Then take a 9 cm ring or cookie cutter and place it in the centre to create the hole. Cut out and remove the disc of pastry. Prepare a 26 cm long and 2.5 cm wide strip and place it on the outside edge of the cutter/ ring.
Substituting some of the specialty ingredients
- Homemade raspberry puree:
Unfortunately, my favorite store no longer stores fruit puree. You have to order them online and it can take 2+ weeks.
If like me, you have trouble finding fruit puree, it’s easy to make it yourself.
Simply blend 300 g (2 ½ cups) of fresh or frozen raspberries (you will need to bring them back to room temperature before blending). Strain the puree to get rid of the pips, add 1-2 drops of lemon and it’s ready!
- Pectine NH
Pectin NH is a thickener primarily used for preparing glazes for fruits tarts and pastries. Pectin NH is thermally reversible – it can be set, re-melted, and set again.
Raspberry Tart with Mascarpone Cream
Discover Cyril Lignac’s raspberry tart with mascarpone cream: a sweet shortcrust pastry covered with an almond cream, a light raspberry mascarpone cream, and fresh raspberries topped filled with raspberry compote.
For the pastry crust:
- 75 g (⅓ cup) butter
- 70 g (⅔ cups) icing sugar
- 40 g (⅓ cups) cornstarch
- 20 g (2 tbsp) almond powder
- 1 g (a pinch of) salt
- 42 g egg (approximately 1 egg)
- 145 g (1 cup) flour
For the almond cream:
- 75 g (⅔ cups) almond powder
- 7 g (2 tsp) cornstarch
- 60 g (½ cup +2 tbsp) icing sugar
- 7 g (1 ½ tsp) rum
- 45 g egg ( approximately 1 egg)
- 60 g (½ stick) butter
For the mascarpone raspberry cream:
- 70 g (⅓ cups) mascarpone
- 140 g (½ cup+ 1 tbsp) cream
- 35 g (3 tbsp) granulated sugar
- 25 g (¼ cup) raspberry puree
For the raspberry compote:
- 130 g (1 ¼ cups) raspberry puree
- 10 g (2 tsp) glucose
- 15 g (1 tbsp) granulated sugar
- 2 g (2 pinches) of pectin NH
- 330 g (2 + ⅔ cups) raspberries
- a few shiso leaves
For the pastry crust:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until softened. In the meantime, sift the icing sugar and cornstarch, and then combine with the powdered almonds and salt.
Add dry ingredients to the softened butter. Mix until a crumble texture begins to form, and then add ⅓ of egg and flour. Mix 1 minutes and add remaining egg and flour. Shape into a flattened disk, and wrap in a plastic wrap. Refrigerate until firm, at least 2 hours or even better, overnight.
Prepare the raspberry compote (prepare the night before):
Mix the pectin NH and sugar. In a small saucepan, cook the raspberry purée and add the glucose and sugar. Bring to a simmer and immediately remove from the heat. Pour into a small bowl and let cool completely. Chill for a few hours, ideally overnight.
Prepare the almond cream:
Put the almond powder, icing sugar, cornstarch and soft butter in a bowl. Mix gently with the hand whisk, then add the eggs and the rum. Mix, then set aside.
Pour the almond cream into a piping bag without a nozzle. Refrigerate.
Baking the pie crust:
Preheat the oven to 175°C (160°C for my oven). Roll out the dough to a thickness of about 3 mm (0.1 inch) thick.
Line a previously buttered 22 cm (8.5 inches) tart ring or pan with the pastry. Roll out the remaining dough and cut out a 26 cm x 2.5 cm (10 inches x 0.8 inches) band.
Place a 9 cm (3.5 inches) ring in the centre to create a central hole. Cut out and discard the disc in the centre. Lightly butter the outside edges of the cookie cutter/ring, and then place the pastry band around the edges. Refrigerate for 30 minutes.
Preheat the oven to 175°C (345°F), 160°C (320°F) for my oven.
Remove the pastry from the fridge and blind bake for about 10 minutes. Remove from the oven and garnish with ⅔ of the almond cream. Bake for a further 15-20 minutes depending on your oven. and cook for 15-20 minutes. Let cool to room temperature, then remove the rings gently.
Prepare the raspberry mascarpone cream
Place the mascarpone cream and raspberry purée in a standing mixer bowl. Gently whisk together. Add sugar and mix again.
Add the chilled cream and gradually increase the speed (I went until 8 on my KitchenAid). The end result should be smooth but not too firm.
Assembling the tart
Pipe or spoon the mascarpone cream onto the almond cream, and smooth the top. Decorate with raspberries.
Remove the raspberry compote from the refrigerator. Soften the compote by whisking it briefly. Transfer it to a piping bag. Cut a small opening and fill the raspberries with compote. Finish the tart by sprinkling it with icing sugar and decorating the tart with a few mint leaves.