Shortcrust Pastry with Almonds, Lemon Mango and Raspberry Cream

Preparation

1. STEP 1 OF 5

   For the shortcrust pastry: In a stand mixer, pour in the flour, add the cold butter and start mixing. Add the chopped almonds, sugar, egg and a pinch of salt, continue mixing until a firm 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 the saucepan with the milk and heat without boiling. Using a whisk, in a bowl beat the egg yolks with the sugar, then gradually add the cornstarch and flour and continue mixing. Add the lukewarm 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. Add a little more lemon zest. Turn off the heat and let cool.

4. STEP 4 OF 5

   Grease the baking tray, roll out the dough trying to recreate the shape of a heart if you do not have the proper mold. Bake in a fan oven for 15 minutes on the lower rack. Remove and let it cool slightly. Spread the lemon cream over the surface using 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)