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Serves 6 persons
Preparation time : minutes
cooking time : minutes
INGREDIENTS
For the short dough (sable Breton)
60gr eggs yolk (3p)
120gr sugar
150gr room temperature butter
200gr flour
10gr backing powder
For the mascarpone Chantilly
250gr Lescure cream
150gr mascarpone
50gr icing sugar
½ vanilla pod
Decoration:
750gr Gariguette strawberry
6 to 8 edible white or blue flower (violet or borage)
METHOD
To make the short dough:
Preheat your oven to 160 ° C
Whip the yolks and the sugar together.
Add the butter (the latter must be very soft, remember to take it out in advance) then mix with a spatula or a wooden spoon.
Add the flour, the yeast and the pinch of salt, mix again until smooth dough.
Place your circle, adjust the dough if necessary, by removing the excess or pressing lightly to push it to the edge of your circle.
Bake for about 25 minutes at 160 ° C.
Remove the circle immediately after removing your shortbread from the oven. Then let it cool completely before moving it.
Do not touch anything until your shortbread is completely cold, or you risk breaking it. Keep the shortbread in the open until assembly.
To make the mascarpone Chantilly
Pour the mascarpone, the cream and the icing sugar in a large bowl, then Scrape the vanilla seed of your 1/2 vanilla pod and add them.
Whipped the cream until stiff peaks form.
Keep the whipped cream in the fridge.
To make the decoction
spread the whipped cream on your short dough.
Wash, drain and cut the strawberries in half.
Place nicely all Gariguette strawberries on the whipped cream and some edible flowers
Reserve the tart in the refrigerator. You can take it out about ten minutes before serving it so that the Gariguette strawberries are not too cold to taste.