Elements:

• Tart
• Filling
• Mascarpone mousse

Equipment:

• Piping bags
• Nozzles
• Metallic food syringe
• Gold leaf

Ingredients for the pastry:

• 225g strong flour
• 150g butter
• 3g salt
• 75g caster sugar
• 1 Lamb
• 1 egg yolk
• Zest of 1 lemon

Ingredients for the frangipane:

• 100g butter
• 100g caster sugar
• 100g ground almonds
• 2 eggs
• A pinch of salt
• Amaretto

Ingredients for the filling:

• 100g raspberries
• 100g white chocolate
• 100g cocoa butter

Method for the pastry:

1. Sift the flour, sugar and salt into a mixing bowl. Put the cold butter and lemon zest into the bowl and mix at medium speed until the pastry resembles breadcrumbs.
2. Add the egg and yolk and mix until combined. Do not over mix.
3. Put the dough in cling film and leave it to cool for at least an hour.
4. Remove from the fridge and work the dough with your hands until smooth. Roll out and line the pastry case.
5. Bake with baking beans first at a temperature of 175 degrees Celsius for 20 minutes. Remove the beans and bake for another ten minutes.

Method for the frangipane:

1. Heat the oven to 160 degrees Celsius.
2. Mix the softened butter and sugar in a mixer on medium to high speed before adding the egg.
3. Add the ground almonds and the salt.
4. Place the mixture in a shallow baking tray lined with greaseproof paper and bake for 30 to 40 minutes.
5. Leave to cool before cutting into rings.
6. Brush with a good amount of amaretto.

Method for the filling:

1. Mix the raspberries and freeze them in a mould.
2. Soften the white chocolate and cocoa butter together, then dip in the frozen raspberries.
3. Make sure they are fully covered. Leave to thaw.

To finish:

1. Whip the mascarpone and pipe it into petals on top of the tart.
2. Spray with the metallic food spray and finish with gold leaf.