Almond shortcrust pastry, lemon cream with mango and raspberries

Preparation

1. STEP 1 OF 5

   For the shortcrust pastry: In a stand mixer, pour the flour, add the cold butter and start mixing. Add the chopped almonds, sugar, egg, and a pinch of salt, continue mixing until a compact ball forms, which you will let rest in the fridge wrapped in plastic wrap for 30 minutes.

2. STEP 2 OF 5

   Grate the lemon zest, put it in a saucepan with the milk and heat without boiling. With the help of a whisk, in a bowl beat the egg yolks with the sugar, then gradually add the cornstarch and flour and continue mixing. Add the warm milk and continue whisking, increasing the speed.

3. STEP 3 OF 5

   At this point, pour the cream into the saucepan and cook over low heat for another 10 minutes, stirring with a wooden spoon to prevent lumps from forming. Pour in a little more lemon zest. Turn off the heat and let it cool.

4. STEP 4 OF 5

   Grease the baking pan, roll out the dough trying to recreate the heart shape if you don't have the specific mold. Bake in a fan oven for 15 minutes on the lower rack. Remove and let cool slightly. Spread the lemon cream on the surface with the help of a spatula. Arrange the raspberries inside the tart.

5. STEP 5 OF 5

   Cut the mango into thin, long slices and place them along the perimeter of the tart and between the raspberries. Decorate with fresh mint leaves

General Information

Analysis

Macronutrients (100 gr)