Red berry tart with chantilly cream
This beautiful tart is topped with strawberries, raspberries, red currants and whipped cream. A real treat!
1. Butter a tart pan, place the shortbread pastry dough and prick it with a fork. Refrigerate.
2. Preheat the oven to th. 7-210°C. Cut a disc of parchment paper and cover the dough with parchment paper and fill with baking beads or dried beans. Bake for 15 minutes.
3. Remove the dried beans and cook for 10 minutes. Unmold and let cool.
4. Rinse, drain and hull the strawberries, cut them in half. Wipe off the dirt with a slightly damp paper towel of the raspberries and currants.
5. Whip the cream.Then, add 1 tablespoon of icing sugar and the vanilla sugar. Pour the chantilly filling of the cooled tart shell. Arrange the fruits, sprinkle with the remaining icing sugar and enjoy immediately.
Find out more tart recipes:
Chef Frédéric Deshayes: classic apple tart
Photo credit: Sucré Salé
