Raspberry Tartlets with Breton Shortbread and Lemon Cream by @hervecuisine

35 min

4 servings

🧈

80 g

Salted butter

🌾

130 g

Flour

🍬

60 g

Sugar

🥚

2

Egg yolks

🫙

1 tsp

Baking powder

🍦

1 tsp

Vanilla

🥛

200 ml

Heavy cream

🧀

130 g

Mascarpone

🍬

2 tbsp

Powdered sugar

🍋

1

Lemon zest

🫐

300 g

Raspberries

  1. Whisk
    • Egg yolks
    • Sugar
    • Vanilla

    Whisk the egg yolks with the sugar and vanilla sugar until the mixture is frothy.

  2. Add
    • Salted butter

    Add the soft butter and a little fleur de sel, or use salted butter directly.

  3. Add
    • Baking powder
    • Sugar

    Add the dry ingredients, baking powder and flour.

  4. Wrap

    Wrap the dough in film and rest it in the fridge for a little while.

  5. Divide

    Divide the dough into four and place it into pastry rings.

  6. Bake

    Bake for 15 minutes at 160°C.

  7. Cool

    Unmould the shortbreads and let them cool completely.

  8. Whisk
    • Mascarpone
    • Heavy cream
    • Lemon zest

    Whisk together the mascarpone, heavy cream, lemon zest and powdered sugar until the cream is thick.

  9. Spread
    • Heavy cream

    Spread the cream onto the cooled, chilled shortbreads, forming nice domes.

  10. Add
    • Raspberries
    • Heavy cream

    Stick the raspberries onto the cream domes to add volume.

  11. Add
    • Lemon zest

    Add a little lemon zest on top.

Raspberry Tartlets with Breton Shortbread and Lemon Cream by @hervecuisine

35 min

4 servings

🧈

80 g

Salted butter

🌾

130 g

Flour

🍬

60 g

Sugar

🥚

2

Egg yolks

🫙

1 tsp

Baking powder

🍦

1 tsp

Vanilla

🥛

200 ml

Heavy cream

🧀

130 g

Mascarpone

🍬

2 tbsp

Powdered sugar

🍋

1

Lemon zest

🫐

300 g

Raspberries

Preparation Steps

  1. Step 1/11

    Whisk the egg yolks with the sugar and vanilla sugar until the mixture is frothy.

    🥚Egg yolks
    🍬Sugar
    🍦Vanilla
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/11

    Add the soft butter and a little fleur de sel, or use salted butter directly.

    🧈Salted butter
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/11

    Add the dry ingredients, baking powder and flour.

    🫙Baking powder
    🌾Flour
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/11

    Wrap the dough in film and rest it in the fridge for a little while.

    Plastic film

  5. Step 5/11

    Divide the dough into four and place it into pastry rings.

    🍰Pastry rings

  6. Step 6/11

    Bake for 15 minutes at 160°C.

    🍰Pastry rings

  7. Step 7/11

    Unmould the shortbreads and let them cool completely.

    🍰Pastry rings

  8. Step 8/11

    Whisk together the mascarpone, heavy cream, lemon zest and powdered sugar until the cream is thick.

    🧀Mascarpone
    🥛Heavy cream
    🍋Lemon zest
    🍬Powdered sugar
    🥣Mixing bowl
    🥄Whisk

  9. Step 9/11

    Spread the cream onto the cooled, chilled shortbreads, forming nice domes.

    🥄Spatula

  10. Step 10/11

    Stick the raspberries onto the cream domes to add volume.

    🫐Raspberries

  11. Step 11/11

    Add a little lemon zest on top.

    🍋Lemon zest

Composition

Ingredients

Types

Dairy, Grains, Sweeteners, Eggs, Baking, Spices, Fruit

Ingredients

Salted butter, Flour, Sugar, Egg yolks, Baking powder, Vanilla, Heavy cream, Mascarpone, Powdered sugar, Lemon zest, Raspberries

Notes

Salted butter (for the Breton shortbread), Flour (for the Breton shortbread), Sugar (for the Breton shortbread), Heavy cream (well chilled, for the whipped lemon cream), Lemon zest (zest of one organic lemon), Raspberries (fresh, approximately, strawberries or other fruit also possible)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

480 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 38g, Fat: 34g, Fiber: 3g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 80mg, Potassium: 190mg, Phosphorus: 110mg, Iron: 1mg

Vitamins

Vitamin A: 320mcg, Vitamin C: 18mg, Vitamin D: 0.5mcg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Whisk, Mixing bowl, Plastic film, Pastry rings, Spatula

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Everyday Dessert, Family Gathering, Summer Dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Brittany

Various

Aspect

Texture

Crumbly, Creamy, Light, Melt-in-the-mouth

Flavors

Citrus, Sweet, Buttery, Fruity, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

assembled tartlets : 1 day (in an airtight container,keep chilled due to fresh cream and mascarpone topping), unassembled shortbread base : 3-4 days (in an airtight container at room temperature, away from moisture), freezer : 1 month (shortbread base only, unassembled, wrapped tightly)