Raspberry Tart

Raspberry Tart

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Preheat oven to 210 ° C Th.7-. Roll out the shortcrust pastry on a work surface. Prick with a fork. Garnish 6 buttered and floured molds. Bake for 10 minutes, then bring the temperature to cook Th.6-180 ° C and 10 minutes. Pull means tart from the oven and let cool.

Meanwhile, separate the whites from the yolks. beat egg yolks with 85g icing sugar and add the mascarpone. Mix well. Mount the egg whites until stiff and gently fold the mascarpone mixture.
Share distribute the mascarpone mousse cake into chilled bowls and raspberries.

Sprinkle the remaining icing sugar and store in refrigerator until ready to serve.
Ingredients:
  • 1 shortcrust pastry

  • 350g raspberries

  • 2 organic eggs

  • 250g mascarpone

  • 100g icing sugar

Total time: Preparation + cooking time: 40 min
Yield: 6 people

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