Raspberry Mascarpone & Palet Breton Tart

A nice seasonal recipe: the Raspberry mascarpone and Breton palet tart ! Easy and quick to make, you will love its Breton biscuit base, topped with vanilla mascarpone whipped cream and fresh raspberries. A tart to make and remake throughout the raspberry season...

If, like me, you are lucky enough to have raspberry bushes in your garden that are overflowing with fruit, all you have to do is help yourself to make this raspberry tart! Otherwise, choose beautiful fresh raspberries at the market or at the producer. The result will be all the more beautiful - and tasty.

What ingredients for this raspberry mascarpone pie?

For the base of the pie, the Breton puck, you need 5 ingredients: flour, yeast, softened butter, sugar and egg yolks. Simple ingredients then!

For mascarpone whipped cream, only 4 ingredients are needed. You need whole whipping cream, mascarpone, icing sugar and a vanilla pod. The decoration is summed up in beautiful fresh raspberries sprinkled with a cloud of icing sugar. Easy, I told you!

How to make this raspberry pie?

Nothing very complicated or very long in this raspberry pie recipe. The three textures will combine with the tasting to create a lovely sweetness in the mouth...

We start by making the Breton puck, because it needs to cool down for the decoration afterwards. You need to equip yourself with a 24cm pie ring. Beat the egg yolks and sugar until they turn white, then add the butter, flour and yeast. Form a ball and place in the fridge 1h. Then we fill the pie ring with this dough (placed on a baking sheet) and put in the oven. The Breton puck will rise when cooked.

Then we prepare mascarpone whipped cream : whip the whipped cream by adding the icing sugar and the vanilla bean grains. We then incorporate the mascarpone previously relaxed with a fork.

For the decor, just fill in a pastry bag equipped with a grooved tip, I use the 6D socket. We thus garnish the Breton puck with the vanilla cream. If you do not have a piping bag, you can garnish it with a spatula or tablespoon. All that remains is to add fresh raspberries and a dusting of icing sugar... Your tart is ready!

Other recipes to try

If you like this kind of raspberry-based desserts, I can recommend these other recipes from the blog: Raspberry and orange blossom financiers, Raspberry stewed yogurt ice cream, Raspberry peach fondant cake, Lemon raspberry whipped cream cake, Raspberry coconut layer cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Raspberry Mascarpone & Palet Breton Tart

4.71 on 51 votes

The pleasure of a fruity tart, a creamy vanilla icing and a crunchy cookie

Amount : 6 people

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Prepare in advance 30 minutes min

Cook time 15 minutes min

Total 45 minutes min

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Comment TO PRINT Pin

Ingredients 

Breton puck

• 170 g of flour
• 100 g ointment butter
• 100 g powdered sugar
• 3 egg yolks
• 2/3 of a sachet of baking powder

Vanilla mascarpone icing

• 30 cl whole cream
• 300 g of mascarpone
• 90 g icing sugar
• 1 vanilla pod

Raspberry decor

• About 400g or 500g of fresh raspberries

Prepare in advance 

• Prepare the Breton puck: whisk the yolks and sugar until the mixture turns white. Add the softened butter, flour and baking powder. Mix and form a ball to keep 1 hour in the refrigerator.
• Spread the dough on the work surface and line the bottom of a 24cm pie ring (the dough will rise during baking). Bake 13-15 minutes at 180 ° traditional heat, the top must be golden, and let cool for the rest.
• Prepare the vanilla cream: whip the whipped cream into a firm whipped cream. Add the icing sugar in a shower, the vanilla beans and the mascarpone, relaxed with a fork. Fill a piping bag fitted with a fluted tip and garnish the tart with small domes (I put the link of my piping at the bottom of the article).
• Place the raspberries one by one on the cream, leaving a free edge on the outside. Sprinkle with a little icing sugar before serving (optional).

Notes

* keep in the refrigerator until tasting

* you can adjust the amount of icing sugar in the vanilla cream according to your taste

* You may have some cream left over after decorating the pie shell (it depends on whether you are pocketing or spreading it), you can keep it in an airtight container in the fridge and enjoy it within 2 days.

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