lifestyle

Laszlo Badet's raspberry tart recipe

To celebrate the arrival of the sun, discover the recipe for raspberry tart by model and chef Laszlo Badet. A dessert in perfect harmony with our magnificent (and new) Summer Kit, co-created with Maison Michel, and filled with little wonders for pampering yourself this summer.

Ingredients for a classic-size pie

For the pastry dough :

- 100 g powdered sugar

- 250 g white flour

- 1 egg

- 40 g almond powder

- 150 g butter with fleur de sel at room temperature

- 1 pinch of fleur de sel

For the tart base:

- 250 g mascarpone

- 250 g fresh cream

- Rose aroma

For the decor:

- 50 g natural marzipan

- 2 trays of organic raspberries

- 2 tablespoons powdered sugar

- 1 lace doily

Preparation:

Preheat your oven to 180 degrees.
Mix the powdered sugar with the butter. The texture should be creamy.
Add the almond powder, flour and fleur de sel. The texture should become sandy.
Stir in the whole egg, which will act as a binder. The dough will be sticky.
Roll out the dough between two sheets of baking paper to a thickness of about 4 mm, without adding flour.
Leave the dough to rest in the fridge for 30 minutes.
Line the bottom of your mould with baking paper, then wrap the circle around it.
Take the dough out of the fridge, cut it to the size of your mould and apply carefully.
Prick the bottom of the tart with a fork.
Place the dough in the middle of the oven for about ten minutes.

#seo: maison michel x oh my cream summer kit

2. Preparing the tart base :

Beat the mascarpone with the crème fraîche using an electric mixer. - Start slowly to avoid splashing.
Depending on your taste, add rose or orange blossom flavoring (a few drops are enough).
Once the cream has risen, set it aside in a cool place to dress later.

3. Dressing the tart :

Once the tart base has cooled, spread the whipped cream generously over the entire surface.
Flatten the surface with a spatula.
Check each raspberry (don't wash them if they're organic, to avoid softening) and arrange them delicately on the cream.

4. Marzipan decoration :

n a work surface dusted with powdered sugar, roll out the almond paste to a thickness of about 3 mm.
Without flattening too much, place the lace doily on the almond paste and sprinkle generously with powdered sugar.
Lower the doily onto the marzipan, then cut out shapes to make a bow or other decoration on the tart.

And now it's ready! Enjoy your meal!

Discover the summer kit