A couple of years ago I was at my dentist, who has a waiting room stocked with magazines, and I started leafing through opssn. There was nothing particularly interesting in that issue, but at a certain point I am presented with this tart and it was love at first sight! Why did it take me so long to give it to you? I don’t know, maybe I was a bit jealous of it.
Forest fruit tart
For 6 people
- 200 g of flour
- 100 g of butter
- 1 egg
- 80 g of brown sugar
- 1 tablespoon of ice water
- 180 g of mascarpone
- 300 g of yogurt
- 60 g of granulated sugar
- 2 sprigs of mint
- zest of one lemon
- 3 trays of berries (blackberries, blueberries, raspberries)
Work the flour with the butter into small pieces, the egg, and the brown sugar, and add a spoonful of ice water.
As soon as the dough is ready, wrap it in a sheet of cling film and put it to cool in the refrigerator for an hour.
Meanwhile, prepare the filling: dilute the mascarpone with the yogurt and the granulated sugar, flavor with the grated lemon zest, and a dozen chopped mint leaves. Pour the cream into a colander lined with a thin cloth and let it drain for an hour in the refrigerator.
Roll out the dough with a rolling pin and line a tart mold. Place a sheet of baking paper on it, cover it with beans or ceramic balls, and bake at 200 ° for 15 minutes.
Remove the beans or the balls and the parchment paper and cook the shell for another 10 minutes. Then remove it from the oven and set it aside to cool.
Just before serving, pour the drained cream into the shell and distribute the berries.
The shell will be quite dark and crunchy due to the brown sugar, but my advice is not to replace it with the granulated one or the tart will become cloying, so instead the contrasts are perfect.