INGREDIENTS (for the almond cream) 100 g almond flour
100 g of soft butter
100 g of fine granulated sugar
2 eggs
20 g of flour
INGREDIENTS (for the raspberry compote) 1 basket of raspberries
60 g of sugar
1 tablespoon of water
INGREDIENTS (for the mascarpone cream) 100 ml of fresh cream
100 g of mascarpone
40 g of icing sugar
INGREDIENTS (for decoration) 3 small baskets of raspberries (about 400 g)
PROCEDURE
I recommend preparing the shortcrust pastry the day before, ideally 24 hours of rest.
If you use a stand mixer, equip it with a leaf and mix the soft butter with the icing sugar. Separately, mix the egg with a pinch of salt and add them to the butter mixture. Add the flour, knead and once you have the shortcrust pastry, wrap it in cling film and place it in the refrigerator.
Prepare the almond cream: in a bowl mix the butter and sugar with a spatula. Add the almond flour, the two eggs and the flour.
Prepare the raspberry compote by cooking together the sugar, water and raspberries until you obtain a puree. Sift if you do not like to feel the seeds.
Bake the shortcrust pastry shell: roll out the pastry and obtain the bottom of the ring (place it on baking paper) and a strip for the buttered edge. Use a small pastry cutter to remove the center. Place the buttered pastry cutter in the center and line the circumference with a strip of pastry.
Place the pastry shell in the freezer for 1 hour before cooking.
Bake it blind, that is, with baking paper and ceramic balls (or dried legumes) at 160° for about 20 minutes.
Let it cool. Fill it with the almond cream and bake at 170° for another 20 minutes.
Let it cool and spread the raspberry compote.
Prepare the cream by whipping the fresh cream with the mascarpone and adding the icing sugar.
Spread it over the jam.
Wash and pat dry the raspberries. Distribute them on the surface. You can use them to decorate by simply passing the surface in the icing sugar and arranging them upside down in random order 3 or 4.
