Mascarpone Almond Tart with Chestnut Cream & Raspberries by @hervecuisine

Name: Mascarpone Almond Tart with Chestnut Cream & Raspberries
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Ingredients: 200 g Flour for the tart dough; 80 g Butter very cold, for the tart dough; 1 g + 1 pinch Salt for the tart dough, for the filling; 1 tbsp Sugar for the tart dough; 50 ml Water cold, approximate, for the tart dough; 200 g Mascarpone; 150 g Chestnut Cream replaces sugar in the filling; 100 g Almond Flour; 2 count Eggs; 5 ml Lemon Zest amount not given; 5 ml Vanilla Extract; 130 ml Heavy Cream whipped, for topping, amount not given; 10 g Vanilla Sugar a little, whipped into the cream topping; 130 g Raspberries fresh, plenty, amount not given; 6 count Borage Flowers a few, from the garden, for decoration; 5 g Powdered Sugar a little, for decoration; Almond Flakes for decoration

1h10

8 servings

🌾

200 g

Flour

🧈

80 g

Butter

🧂

1 g + 1 pinch

Salt

🍬

1 tbsp

Sugar

💧

50 ml

Water

🧀

200 g

Mascarpone

🥛

150 g

Chestnut cream

🌰

100 g

Almond flour

🥚

2 count

Eggs

🍋

5 ml

Lemon zest

🍦

5 ml

Vanilla extract

🥛

130 ml

Heavy cream

🍬

10 g

Vanilla sugar

🫐

130 g

Raspberries

🌸

6 count

Borage flowers

🍬

5 g

Powdered sugar

🌰

Almond flakes

Combine
- all-purpose flour
- unsalted butter
- salt
Combine the all-purpose flour, unsalted butter, salt, and granulated sugar in a mixing bowl until the butter remains in small pieces.
Add
- cold water
Add the cold water and bring the mixture together into a dough ball.
Wrap
Wrap the dough in plastic wrap and chill it for 20 minutes.
Crack
- eggs
- chestnut cream
Crack the eggs into a mixing bowl and whisk them with the chestnut cream.
Add
- lemon zest
- vanilla extract
Add the lemon zest and vanilla extract, then whisk until combined.
Stir
- mascarpone
- almond flour
Stir in the mascarpone and almond flour until the filling is smooth.
Roll
Roll out the chilled dough and line the 9-inch tart pan with it.
Trim
Trim the dough edge and prick the tart base all over with a fork.
Spread
- Mascarpone
Spread the mascarpone filling evenly over the tart base.
Bake
Bake the tart at 180°C / 350°F for 30 minutes, until the filling is set and lightly golden.
Cool
Cool the tart completely at room temperature before adding the topping.
Whip
- heavy cream
- vanilla sugar
Whip the heavy cream with vanilla sugar until soft peaks form.
Spread
- fresh raspberries
- Chestnut cream
Spread a thin layer of whipped cream over the cold tart and arrange the fresh raspberries on top.
Garnish
- sliced almonds
- powdered sugar
- borage flowers
Finish with sliced almonds, powdered sugar, and borage flowers before serving.

Mascarpone Almond Tart with Chestnut Cream & Raspberries by @hervecuisine

1h10

8 servings

🌾

200 g

Flour

🧈

80 g

Butter

🧂

1 g + 1 pinch

Salt

🍬

1 tbsp

Sugar

💧

50 ml

Water

🧀

200 g

Mascarpone

🥛

150 g

Chestnut cream

🌰

100 g

Almond flour

🥚

2 count

Eggs

🍋

5 ml

Lemon zest

🍦

5 ml

Vanilla extract

🥛

130 ml

Heavy cream

🍬

10 g

Vanilla sugar

🫐

130 g

Raspberries

🌸

6 count

Borage flowers

🍬

5 g

Powdered sugar

🌰

Almond flakes

Preparation Steps

Step 1/14
Combine the all-purpose flour, unsalted butter, salt, and granulated sugar in a mixing bowl until the butter remains in small pieces.
🌾all-purpose flour
🧈unsalted butter
🧂salt
🍬granulated sugar
🥣mixing bowl
Step 2/14
Add the cold water and bring the mixture together into a dough ball.
💧cold water
🥣mixing bowl
Step 3/14
Wrap the dough in plastic wrap and chill it for 20 minutes.
🧻plastic wrap
Step 4/14
Crack the eggs into a mixing bowl and whisk them with the chestnut cream.
🥚eggs
🥛chestnut cream
🥣mixing bowl
🥄whisk
Step 5/14
Add the lemon zest and vanilla extract, then whisk until combined.
🍋lemon zest
🍦vanilla extract
🥣mixing bowl
🍋zester
🥄whisk
Step 6/14
Stir in the mascarpone and almond flour until the filling is smooth.
🧀mascarpone
🌰almond flour
🥣mixing bowl
🥄whisk
Step 7/14
Roll out the chilled dough and line the 9-inch tart pan with it.
🥖rolling pin
🍰9-inch tart pan
Step 8/14
Trim the dough edge and prick the tart base all over with a fork.
🔪knife
🍴fork
🍰9-inch tart pan
Step 9/14
Spread the mascarpone filling evenly over the tart base.
🍰9-inch tart pan
Step 10/14
Bake the tart at 180°C / 350°F for 30 minutes, until the filling is set and lightly golden.
🍰9-inch tart pan
Step 11/14
Cool the tart completely at room temperature before adding the topping.
🍰9-inch tart pan
Step 12/14
Whip the heavy cream with vanilla sugar until soft peaks form.
🥛heavy cream
🍬vanilla sugar
🥣mixing bowl
Step 13/14
Spread a thin layer of whipped cream over the cold tart and arrange the fresh raspberries on top.
🫐fresh raspberries
🍰9-inch tart pan
Step 14/14
Finish with sliced almonds, powdered sugar, and borage flowers before serving.
🌰sliced almonds
🍬powdered sugar
🌸borage flowers
🥄measuring spoons

Composition

Ingredients

Types

Seasoning, Dairy, Sweeteners, Nuts, Eggs, Fruit, Flavorings, Edible flowers

Ingredients

Flour, Butter, Salt, Sugar, Water, Mascarpone, Chestnut cream, Almond flour, Eggs, Lemon zest, Vanilla extract, Heavy cream, Vanilla sugar, Raspberries, Borage flowers, Powdered sugar, Almond flakes

Notes

Flour (for the tart dough), Butter (very cold, for the tart dough), Salt (for the tart dough, for the filling), Sugar (for the tart dough), Water (cold, approximate, for the tart dough), Chestnut cream (replaces sugar in the filling), Lemon zest (amount not given), Heavy cream (whipped, for topping, amount not given), Vanilla sugar (a little, whipped into the cream topping), Raspberries (fresh, plenty, amount not given), Borage flowers (a few, from the garden, for decoration), Powdered sugar (a little, for decoration), Almond flakes (for decoration)

Allergens

milk, tree nuts, eggs

Dietetics

Dietary regimen

Vegetarian

Calories

490 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 49g, Fat: 29g, Fiber: 4g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 2.1mg, Potassium: 310mg

Vitamins

Vitamin C: 10mg, Vitamin E: 4mg, Vitamin B2: 0.2mg

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, rolling pin, 9-inch tart pan, fork, whisk, plastic wrap, zester, knife, measuring spoons

Appliances

Refrigerator, Oven, Mixer

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Brunch, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Buttery, Creamy, Flaky, Tender, Juicy

Flavors

Sweet, Nutty, Fruity, Vanilla, Citrusy, Chestnut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 30 days (Freeze without whipped cream, raspberries, and flowers,Wrap tightly before freezing)

200 g

Flour

80 g

Butter

1 g + 1 pinch

Salt

1 tbsp

Sugar

50 ml

Water

200 g

Mascarpone

150 g

Chestnut cream

100 g

Almond flour

2 count

Eggs

5 ml

Lemon zest

5 ml

Vanilla extract

130 ml

Heavy cream

10 g

Vanilla sugar

130 g

Raspberries

6 count

Borage flowers

5 g

Powdered sugar

Almond flakes

200 g

Flour

80 g

Butter

1 g + 1 pinch

Salt

1 tbsp

Sugar

50 ml

Water

200 g

Mascarpone

150 g

Chestnut cream

100 g

Almond flour

2 count

Eggs

5 ml

Lemon zest

5 ml

Vanilla extract

130 ml

Heavy cream

10 g

Vanilla sugar

130 g

Raspberries

6 count

Borage flowers

5 g

Powdered sugar

Almond flakes

Preparation Steps

Step 1/14

Step 2/14

Step 3/14

Step 4/14

Step 5/14

Step 6/14

Step 7/14

Step 8/14

Step 9/14

Step 10/14

Step 11/14

Step 12/14

Step 13/14