Red fruit tart, lemon cream

Last year, I fell for a very simple recipe of express lime mousse. Their particularity is to be made with sweetened condensed milk. Thanks to it, and without any effort, we obtain a foam with the perfect texture and hold. I was also eager to test it in a Key lime pie. My little mousse had turned out to be very successful.

Isabella also fell in love with this foam and tried to poach it on a pie. Again, the result was there.

Last weekend, I wanted to make a red fruit pie. I had first thought of a classic vanilla mascarpone mousse. Only, when preparing the mousse, I realized that I didn’t have enough cream. Intense reflection to see if I could do without… And there, I remembered this foam. For the cream, it was still not that, but suddenly, I had the idea of ​​a new flavor for my pie. And even if it means having to go out to buy cream, you might as well take the opportunity to also buy condensed milk and lemons.

And frankly, it was worth it. We feasted.

This tart consists of a Breton shortbread. The mousse is simply poached. The red fruits come to take place above. It’s really very very simple to do.
For fun, I had fun making a hollowed-out pie in the center. You don’t need a special mold for this. Just place a small circle in the middle of a large one.

Red fruit tart, lemon cream:

Breton shortbread:

3 egg yolks
100g sugar
100g butter
150g flour
1 tsp baking powder
1 pinch of salt

Whisk the egg yolkseggs and sugar.
When the mixture is well inflated, add the soft butter. Whisk until you get a smooth consistency.

Add flour, baking powder and salt. Blend until smooth.

Place a 26cm pastry ring on a baking sheet.
Place a 9cm circle in the middle.
Spread the dough in the middle with your fingertips.
Book cool.
Preheat the oven to 180°C.

Bake for approximately 20 minutes.

Pass a blade around the circles as soon as they come out of the oven.
Allow to cool before unmolding and handling. It will harden.




Lemon Cream:

125ml lemon juice
300ml sweetened condensed milk
200g full cream
100g mascarpone

Mix lemon juice and condensed milk.

Whisk the cream and the mascarpone into whipped cream.
Add it to the lemon juice and condensed milk mixture, delicately, with a spatula.

Pour into a piping bag fitted with a smooth nozzle.
Leave to rest for about 1 hour in the fridge. The foam will firm up.

Assembly:

red fruits (strawberries, raspberries, blueberries…)

Pipe the mousse over the cold biscuit.
Garnish nicely with red fruits.

It’s ready!

To finish: you can use lime for the mousse.


In fruit, also use cherries, currants, blackberries…


This pie is best the same day. The next day, the biscuit will have lost its crunch.


You will definitely have some foam left over. Just put it in a small glass. With some red fruits on it, it will be a good way to prolong the pleasure.


Mother’s Day is approaching. This pie could be a good idea for this occasion…

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