This Raspberry Tart by Cyril Lignac is now a reference in modern pastry, and surely the sexiest and most gourmet raspberry tart in the capital.
The reason for the success? Its original and elegant presentation, but above all a completely perfect construction of flavors . The raspberry confit slipped inside each fruit reinforces the flavor and guarantees maximum taste.
Cyril Lignac adds his personal touch to this great pastry classic by adding a layer of raspberry mascarpone between the almond cream and the fruit to add a touch of smoothness and additional pleasure.
Here is therefore exclusively his recipe and his little secrets .
Raspberry and Mascarpone Tart
6 people - preparation 2h30 - cooking 15min
Ingredients for the raspberry pie:
For the sweet pastry:
- 45g ground almonds
- 85g potato starch
- 290g flour
- 2g of salt
- 140g icing sugar
- 150g of butter
- 85g of eggs
For the almond cream:
- 150g ground almonds
- 15g cream powder
- 120g icing sugar
- 90g whole eggs
- 120g of butter
- 1 vanilla pod
For the raspberry mascarpone cream
- 140g mascarpone
- 280g liquid cream
- 75g of sugar
- 50g raspberry purée
For the raspberry compote:
- 265g raspberry purée
- 20g glucose
- 30g of sugar
- 4g nh pectin
For mounting :
- 500g of raspberries
- icing sugar
- 26cm cookie cutter
- 22cm stainless steel circle
- 9cm stainless steel circle
Cyril Lignac 's Recipe:
Sweet pastry :
Work the butter until it has the consistency of a fairly thick ointment.
Mix the ground almonds , starch, fine salt and icing sugar.
In the bowl of the food processor fitted with the leaf, mix with the softened butter.
Add a third of the eggs then a third of the flour , mix 1min then add the remaining two thirds.
Mill to obtain a homogeneous paste without overworking it so as not to give it elasticity.
Wrap the dough in baking paper or cling film and let it rest for 1 hour in the fridge.
Almond cream :
In the bowl of a food processor fitted with the sheet, work the butter into an ointment then add the icing sugar , the cream powder and the ground almonds.
Slowly add the eggs and finish with the vanilla . Book.
Raspberry mascarpone cream:
Mix the mascarpone and raspberry purée.
Add the sugar to the previous mixture. Add the liquid cream and set aside.
Raspberry compote :
Mix the sugar and pectin then boil the raspberry purée and add the sugar and glucose. Give a broth and remove from heat to prevent the compote from being too hard.
The sinking of the mould :
Preheat your oven to 175°C. Roll out the sweet dough into a rectangle of 22cm by 2.5cm
Cut a 26cm disc of dough using a cookie cutter. Cut a strip to create the rim of the center hole.
Darken the 22cm circle previously buttered and place the 9cm circle in the center then detail all around to create the central hole.
Remove the circle of pastry cut in the center, put the cookie cutter back and place the strip of sweet pastry around it.
The final assembly :
Pour the almond cream into a pocket, garnish the base with the pastry and bake for 15 minutes in a preheated oven at 175°C. Let cool.
Lightly whip the mascarpone cream to obtain a soft whipped cream .
Pour the mascarpone cream into a pastry bag and cover the almond cream at the height of the pie.
Smooth the mascarpone cream using an angled spatula .
Arrange the raspberries upside down until they cover the surface of the pie.
Sprinkle the raspberries with icing sugar.
Garnish the inside of each raspberry with the compote then reserve in the refrigerator before tasting.
Chef's Tips :
Cyril Lignac affirms that the use of starch brings lightness to the tasting.
Whip the raspberry mascarpone cream gently enough to obtain a gradual expansion. The cream should be creamy but not too firm.
For the preparation of the almond cream, the ingredients must just be mixed but not emulsified so that the cream does not swell during cooking and does not overflow from the pie.
This Raspberry Pie recipe being easy to make, you will surely have time to prepare another one while you are still wearing the apron .
Here is a surprise below with the famous recipe for Cyril Lignac's egg-free pastry flan as it is offered in his Parisian pastry shops.
This recipe is ideal for anyone with an allergy or any custard lover who won't even notice the absence of egg in the recipe.
🎁 BONUS: Cyril Lignac's Bourbon Vanilla Flan Recipe
10 people - preparation 1h - cooking 1h30 - rest 1h
Ingredients for the pastry flan :
For the puff pastry:
- (preferably the day before)
- 440g T45 flour
- 8g fine salt
- 220g of water
- 330g unsalted butter
For the flan device:
- 1540g whole fresh milk
- 1 vanilla pod
- 230 caster sugar
- 110g cream powder
- SQ of flour
- qs unsalted butter
Cyril Lignac's Recipe :
The puff pastry :
Mix the flour and salt and knead the dough with a mixer, adding the water little by little to the bowl.
Make a square with the dough and reserve in the refrigerator for 1 hour.
Insert the butter in the middle of this square of dough then fold the two parts of the dough over the butter. Roll out the dough to make the first round. Repeat this manipulation three times, returning the dough to the refrigerator for 1 hour each time. Book cool.
The flan device:
Open and scrape the vanilla pod to extract the seeds.
Heat the milk until it boils then add the vanilla out of the heat. Refrigerate overnight to let the vanilla infuse into the milk.
The next day, mix the cream powder with the sugar then pour the infused milk over the mixture while stirring.
Pour the mixture into a saucepan and heat until boiling for about 3min. Remove from the heat when the mixture begins to thicken and mix vigorously. Book.
Preheat your oven to 175°C
Roll out your puff pastry on your floured work surface.
Line a 28cm stainless steel circle already buttered.
Pour the flan mixture over the dark dough and cook for 1h30.
Take the flan out of the oven to let it cool before tasting ..