Recipe Tarte Isabella

To prepare this dish

Ingredient list

For the sweet shortcrust pastry

250 g flour
150 g beurre Gastronomique doux Elle&Vire professionnel ®
30 g white almond powder
90 g icing sugar
3 g salt
50 g egg

For the almond cream

90 g Elle & Vire gourmet butter 82% fat
90 graines fine sugar
90 g white almond powder
55 g egg
10 g maizena

For the lime and basil mascarpone cream

300 g Sublime, Cream with Mascarpone
35 g fine sugar
6 g basil leaves
2 g lime zests
25 g lime juice

Preparation

350 g sweet shortcrust pastry
300 g raspberries
100 g raspberry pulp

To finish

lime zests
confit lime in julienne slices

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   For the sweet shortcrust pastry

   Rub the butter into the flour; add the ground almonds and the icing sugar, followed by the egg and the salt. Mix until you have a consistent pastry without overworking it. Leave it to rest in the fridge for 12 hours.

2. 2

   For the almond cream

   beat the softened butter into the sugar and ground almonds. Mix in the eggs and cornflour without creating a mousse.

3. 3

   For the lime and basil mascarpone cream

   Blend the sugar and the basil to create a very smooth mix. Whip the Elle & Vire® Sublime, Cream with Mascarpone into the sugar-basil mix, with the lime juice and zest until you have quite a stiff cream. 

4. 4

   Preparation

   Using a rolling pin, roll out the sweet shortcrust pastry to a thickness of approximately 2 to 3 mm. Line a 22 cm diameter, 2 cm high flan ring. Criss-cross the pastry with a small knife so that the bottom of the tart doesn’t rise up during cooking.

5. 5

   Precooking and cooking

   Preheat the oven to 170°C (338°F) and precook for 10 minutes. Fill the bottom of the tart with the almond cream and place 200 g of raspberries on top. Cook for 35 minutes. The pastry should be well-cooked and the almond cream should stay soft and moist. Leave the tart to cool on a rack.

6. 6

   To finish

   Soak the almond cream with the raspberry pulp and let it sink in. Using a piping bag and a Saint Honoré piping nozzle, fill the tart with the lime and basil mascarpone cream. Finally, sprinkle with the lime zest, arrange the rest of the raspberries on top and decorate with the julienne slices of confit lime.

   Serve at a temperature of approximately 12°C (53.6°F) with a rosé champagne.

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