Shortbread and red fruit tart

Tarte sablée fruits rouges et chantilly

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

cercle tarte 21cm

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.