Shortbread tart with red fruits
– Breton shortbread
– poached mascarpone cream
– red fruits
Pansy flowers for decoration
Materials used
– 21cm Silikomart pie ring
– Saint Honoré nozzle for poaching the whipped cream
For the Breton shortbread
200g flour
120g sugar
150g of softened butter
1 sachet of yeast
1 egg yolk
1 pinch of salt
Mix all the ingredients, make a ball, wrap it in plastic wrap and chill for 30 minutes to 1 hour. Roll out between two sheets of baking paper. Place your circle on a baking tray covered with a sheet of baking paper. Place your shortbread dough. Remove the excess.
Bake at 160°C for 25 minutes. Remove from the oven and leave to cool so that the shortbread hardens.
Chantilly cream
– 150g of liquid cream 30% fat
– 70g of mascarpone
– 30g powdered sugar
Whip the mascarpone whipped cream with a little powdered sugar and place it in a pastry bag fitted with a Saint Honoré tip.
Once the shortbread has cooled completely, poach the whipped cream using a Saint-Honoré tip and then place the washed and drained red fruit. I finished off the decoration with a few flowers from Maison Sauge.
Place in the fridge until ready to eat.
