Raspberry & Mascarpone Tart

To make this Raspberry & Mascarpone Tart, start by preparing all the ingredients for the almond shortcrust pastry.

Almond shortcrust pastry (make the day before): Place the softened butter in the stand mixer bowl.

Add the fine salt...

...the almond powder...

...and the icing sugar.

Attach the flat beater to the mixer...

...and mix intimately (meaning do not knead the dough too much to avoid aeration, which would make it fragile when working with it).

Once the butter, almond powder, and icing sugar are combined...

...stop the mixer and scrape down the sides of the bowl.

Add the egg yolks.

Mix again without overworking, at low speed. Stop the mixer and detach the dough from the paddle.

Sift the flour...

...mixed with baking powder over the mixture.

It is important to sift the flour with the baking powder to incorporate it well into the dough.

Finish mixing with the mixer on low speed to avoid flour splashes.

Stop the mixer as soon as all elements are combined.

Remove the flat beater from the bowl.

Gather the dough with a scraper or spatula and place it on a sheet of cling film on your work surface. The dough will be quite soft.

Wrap the dough in plastic wrap, flattening it evenly...

...and refrigerate it to firm up, making it easier to roll out.

Roll out the almond shortcrust pastry to a uniform thickness of 3mm and place it inside the round perforated ring of the Bloom tart silicone mould kit.

Ease the pastry so it lines the ring perfectly...

...as shown in the photo.

Trim the excess dough by sliding a knife along the edge of the ring from inside to outside. Leave to set for at least 30 minutes in the fridge or 15 minutes in the freezer to firm up.

Bake the tart shell in a fan-assisted oven preheated to 170°C (gas 3) for about 15 minutes. This baking time may vary depending on the oven.

This is what the cooked pastry should look like.

Remove the tart shell from the oven and let cool at room temperature.

Raspberry confit: Prepare the ingredients.

Pour the raspberry puree into a saucepan and mix 10g of caster sugar with the NH pectin.

Add the remaining 40g of caster sugar to the raspberry puree.

Whisk over medium heat to dissolve the sugar.

When the puree starts to steam slightly and reaches about 50°C, add the NH pectin and sugar mix, whisking continuously (the pectin should always be mixed with sugar beforehand to prevent clumping).

Bring to a boil, then cook for 1 minute to activate the pectin properties, while whisking.

Transfer the raspberry confit to a container...

...and cover with cling film directly on the surface. Let cool at room temperature before refrigerating. This preparation can be made in advance.

Mascarpone Chantilly (make the day before): Prepare all the ingredients. Mix the gelatin powder with the hydration water and leave to set for 15 minutes.

Pour the small amount of whipping cream into a saucepan and add the caster sugar and Tadoka vanilla.

Heat the preparation. The solid vanilla will gradually melt and infuse its flavour into the cream.

Bring the mixture to a boil while constantly whisking.

Once the preparation reaches a boil, stop cooking and add the hydrated gelatine (melted in the microwave beforehand). Whisk vigorously until incorporated.

Pour the large amount of cream and mascarpone into a pouring jug.

Add the vanilla cream with the gelatin into the jug...

...and blend with a hand blender until smooth and homogeneous. Cover with plastic wrap directly on the surface and refrigerate overnight.

When the tart shell is cooled, gently release it from the ring, being careful not to break it.

The bottom of the tart shell should be slightly golden, as shown in the photo.

Take the raspberry confit out of the fridge and remove the cling film.

Whisk the confit vigorously...

...until the texture is smooth and spreadable.

Using a small offset spatula, spread the raspberry confit over the tart shell...

...to a uniform thickness.

Mascarpone Chantilly (continued): After cooling for 12 hours, pour the mascarpone chantilly mixture into the stand mixer bowl...

...and whip with the whisk until soft peaks form.

Transfer this mascarpone chantilly to a piping bag. A nozzle is not needed here.

Place the Bloom silicone mould on a baking sheet...

...and pipe the mascarpone chantilly petal by petal to avoid air bubbles.

Once the mould is filled with chantilly, smooth the surface and remove the excess with a large offset spatula, moving from the center outward.

This is what the result should look like.

Cover the mould surface with cling film...

...and place in the freezer. This preparation can be made several days in advance.

Raspberry mousse: Prepare all the ingredients. Hydrate the gelatin powder with the hydration water for 15 minutes.

Pour the raspberry puree and caster sugar into the saucepan.

Bring the mixture to a boil, whisking to dissolve the sugar.

Remove the saucepan from the heat, add the hydrated gelatin to the boiling raspberry puree, and whisk vigorously.

Transfer this mixture to a wide food container for quick cooling.

The idea is to pour the raspberry puree into a wide, shallow container for optimal cooling at room temperature (avoid refrigerating).

Beat the cream into whipped cream using an electric mixer.

You should obtain a soft whipped cream.

When the raspberry puree is at room temperature (about 30°C), transfer it to a mixing bowl.

Add 1/3 of the whipped cream to the cooled raspberry puree...

...and mix vigorously with a whisk.

Add the remaining whipped cream...

...and mix gently with a whisk or spatula...

...until you get a smooth and homogeneous raspberry mousse.

Place the mousse in a piping bag (no nozzle needed). Set aside.

Filling: Bury the fresh raspberries, cut in halves or thirds, into the raspberry confit...

...as shown in the photo. They should not stick out above the edge.

Pipe the raspberry mousse over the confit and raspberries.

Then smooth the surface with the large cranked spatula, moving from the center outward.

Leave to set in the fridge.

Finish: Remove the silicone mould from the freezer and remove the plastic wrap.

Loosen the edges around the mould...

...then flip onto the work surface and release from the mould. The preparation must be frozen solid for optimal results.

Place the frozen mascarpone chantilly flower on a baking sheet lined with cling film. Place the baking sheet on a rotating tray. Shake the white velvet spray until you can hear the ball bearings inside the bottle.

Spray all sides of the flower with the white velvet finish, while rotating the tray...

...to achieve a perfect coating.

Remove the tart from the fridge and arrange the mascarpone chantilly flower on top, centering it on the gelled raspberry mousse.

This is what the result should look like.

Cut the rockmelon in half and remove the seeds.

Using a melon baller, scoop out little balls measuring between 1.5 and 2cm in diameter...

...as shown in the photo.

Decorate the centre of the flower with fresh red berries and melon balls...

...arranging them in a cascade in the center of the dessert.

The raspberry & mascarpone tart is now ready. Refrigerate until ready to serve, allowing 2 to 3 hours for defrosting. Enjoy!