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.
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.
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.
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.
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.
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.
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.