Vanilla shortbread dough
- In a mixing bowl, combine the flour, powdered sugar, vanilla, and butter, then gently mix to form a crumbly mixture. The dough should resemble coarse sand.
- Add the water and egg yolk mixture while mixing on low speed until the dough comes together.
- Form a disc, cover with plastic wrap, and refrigerate for at least 1 hour. Meanwhile, prepare the strawberry-rhubarb filling.
Raspberry and rhubarb compote
- Wash the rhubarb and cut it into large pieces. Cut the raspberries in half and place the fruit and sugar in a saucepan.
- Stir gently and cook the compote until the rhubarb pieces are tender. Set aside in the refrigerator.
Raspberry jelly
- Mix the sugar and agar agar.
- Heat the coulis, then whisk in the sugar and agar agar. Bring to a boil to activate the agar.
- Transfer to a container and leave to set in the refrigerator.
- To use: blend until smooth and transfer to a plastic pipette.
Almond cream + rhubarb chunks
- Beat the softened butter and sugar in the bowl of your food processor.
Add the ground almonds, then the eggs one at a time. - Line a tart tin with your pastry, fill halfway with the almond cream (be careful, the almond cream will rise) and spread the rhubarb pieces over the almond cream. Place in the freezer for 30 minutes.
Preheat your oven to 350°F. - Bake the tart for 35 minutes at 350°F. Then leave to cool completely before whipping the cream.
Vanilla mascarpone whipped cream
- Whip the cream, mascarpone, sugar, and vanilla until you obtain a nice, firm whipped cream.
- Put the whipped cream in two different piping bags: one with a round fluted tip (with small teeth) and one with a round smooth tip.
Assembly
- Spread the raspberry and rhubarb compote over the tart base topped with cold almond cream.
- Pipe the two whipped creams onto the well-chilled tart, alternating between them to create a harmonious composition.
- Use a melon baller or a small spoon to hollow out the tops of some of the smooth domes. Fill with raspberry gel.
- Decorate with a few dots of raspberry gel and whole raspberries. It’s ready!
