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Express fruit crisp tart (traditional method & Thermomix)
Description
This express crisp tart is ideal when you want an elegant dessert without spending hours in the kitchen. The pastry can be prepared in advance (homemade or bought ready-made), and the final assembly takes just two minutes. The fillings are endless: seasonal fruit, homemade compote, cherries, rhubarb... a real all-rounder!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Prepare the puff pastry (if homemade) :
o Mix the flour, frozen butter, water and salt quickly to obtain a shortbread dough with visible pieces of butter.
o Roll out into a rectangle (4-5 mm), fold into 3-4 layers, turn and repeat. Shape into a snail, wrap and leave to rest in a cool place for 30 min before use.
2. Baking the pastry :
o Roll out the pastry on a baking tray lined with baking paper.
o Make a 1 cm incision in the edge (without cutting through) and draw a light grid in the centre to prevent the pastry from puffing up.
o Brush with egg yolk and bake at 180°C for around 15 minutes. Leave to cool.
3. Topping: Mix the mascarpone, yoghurt, lemon zest and juice, vanilla sugar and a drizzle of honey. Chill in the fridge.
4. Assembly: Spread the cream over the cooled pastry and arrange the fresh fruit or compote. Serve immediately.
THERMOMIX® METHOD
Preparation - Thermomix
1. Express puff pastry: Place the flour, frozen butter, water and salt in the bowl and knead for 30 sec / mixer mode. Take the pastry out, shape it quickly, fold as indicated above and leave to rest in the fridge for 30 mins before baking.
2. Cooking: Roll out and prepare the pastry as for the traditional method, then bake for 15 min at 180 °C.
3. Cream: In the Thermomix bowl, insert the whisk attachment and blend the mascarpone, yoghurt, lemon, vanilla sugar and honey for 10 sec / speed 2.5. Set aside in the fridge.
4. Finishing: Spread the cream over the cooled pastry and add the fruit or compote. Serve immediately.
