Ingredients :
- 250 g of Butter
- 100 g of Powdered sugar
- 1 Lemon zest
- 250 g of flour - Molino Spadoni
- 2 Egg yolks
- 500 g of Mascarpone Cheese - Virgilio
- 200 g of Fresh liquid cream
- 500 g of Raspberries
Method:
- Prepare the shortcrust pastry by mixing the sifted flour and the cold butter cut into pieces in a mixer until you obtain a sandy mixture.
- Add the powdered sugar, egg yolks and lemon zest, kneading until you obtain a smooth dough.
- Form a disk, wrap it in cling film and let it rest in the fridge for 30 minutes.
- Meanwhile, whip the cream with the icing sugar, then add the Virgilio mascarpone mix it delicately. Place in the fridge to firm up.
- Take the pastry, work it briefly and roll it out to a thickness of 0.5 cm. Line a buttered 18 cm tart pan, prick the base with a fork and proceed with blind baking: cover with baking paper and then place the ceramic weights (or legumes such as beans) to cover.
- Bake at 180°C for 30 minutes (160° for 20 minutes if fan oven), then remove the weights and bake for another 10 minutes, until golden. Leave to cool.
- Spread the cream on the base and distribute the raspberries in an orderly fashion. Store in the refrigerator and sprinkle with powdered sugar before serving.
Serve and Enjoy!
