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Lemon‑raspberry flower‑shaped tart
A spring flower‑shaped tart, made of a lemon‑flavored Breton shortcrust, a lemon‑lime lemon curd, a vanilla mascarpone whipped cream and fresh raspberries. Ideal for Mother’s Day or any special occasion.
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Critical Success Points
- • Whiten the egg yolks with the sugar before adding the butter.
- • Let the dough rest in the fridge for at least 2 hours.
- • Cook the lemon curd without boiling to avoid egg coagulation.
- • Achieve a firm whipped cream by using very cold cream.
- • Pipe the warm lemon curd in the centre before decorating.
Safety Warnings
- • Handle the hot oven (180 °C) with care.
- • The lemon curd is hot; avoid burns.
- • The eggs are cooked in the curd, but ensure the temperature reaches at least 70 °C.
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