Fresh Fruit Tarte Cake
Recipe by Chef Sylvain - Long Live Pastry!
Elegant dessert consisting of a moist cake soaked in rum syrup, topped with mascarpone whipped cream and decorated with yellow strawberries and fresh raspberries, all sprinkled with crunchy pistachios.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
35m
Prep
1h 5m
Cook
12m
Cleanup
1h 52m
Total
Cost Breakdown
Total cost:$11.20
Per serving:$1.40
Critical Success Points
- • Whiten the eggs and sugar until the mixture lightens
- • Bake the cake at 160°C for 30 minutes
- • Soak the cake with the cooled syrup to prevent it from collapsing
- • Whip the mascarpone cream without turning it into butter
Safety Warnings
- • Be careful of boiling water splashes when preparing the syrup
- • Handle the hot oven with kitchen gloves
- • Rum contains alcohol, keep out of reach of children
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