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Large lampone-style tart with raspberries and lingonberries

  • 300 g fresh raspberries
  • 200 g fresh lingonberries
  • 200 g gold-covered meringue

1. Crust

  • 350 g flour
  • 190 g butter
  • 120 g powdered sugar
  • 40 g almond flour
  • 65 g eggs
  • 1 g baking powder
  • 2 g red dye

2. Barberry jam

  • 400 g frozen barberries
  • 200 g sugar
  • 9 g Pectin NH

3. Rosemary chantilly

  • 500 g 31% cream
  • 150 g Zephir white chocolate
  • 2 gelatine leaves
  • 2 g fresh rosemary
  • 1 vanilla pod

4. Raspberry cremeux

  • 150 g raspberry purée
  • 50 g egg yolk
  • 50 g eggs
  • 40 g sugar
  • 2 gelatine leaves
  • 50 g strawberry purée
  • 60 g mascarpone

Large Lampone-style Tart With Raspberries And Lingonberries

Preparation:

  1. Mix all ingredients together in a mixer. Add lyophilisate and dye, roll out between mats or parchment paper, then leave in a fridge to cool.
  2. Mix pectin with sugar, add the barberry and boil, then mix and cool.
  3. Infuse the cream with vanilla and rosemary. Pour in chocolate and gelatine. Leave aside to crystallise, then transfer it to a food processor and whisk to reach a consistency of a uniform, aerated mass.
  4. Cook the fruit purée with eggs and sugar, then add the gelatine, mascarpone and mix.
  5. Decorate with fresh raspberries and blueberries.
  6. The ingredients are enough for two large tarts.