Raspberry Mimosa Tart
A tart made in theme for Women’s Day with a shortcrust base and filled with a luscious raspberry cream and a layer of sponge cake soaked with a mix of alchermes and sugar syrup, all inevitably covered with crumbled sponge cake, a true delight! I adore raspberries, so let’s say I treated myself to this special version ☺️.
Also try these mimosa cakes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Raspberry Mimosa Tart:
9-inch pan
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- Half packet baking powder
- salt
- 1 egg
- 2 1/2 tablespoons water
- 7 tablespoons butter
- 3/4 cup milk
- 3 1/2 tablespoons heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon rice starch
- 1 egg
- lemon zest
- vanilla
- 1 1/2 tablespoons butter
- 1 cup whipped cream
- 7 oz raspberries
- 1/4 cup sugar
- 1 1/2 tablespoons lemon juice
- as needed sponge cake
- alchermes
- sugar syrup
Steps
For the preparation of the Raspberry Mimosa Tart watch the video HERE.
Base Preparation:
In a bowl, mix the flour, a pinch of salt, sugar, cold butter, and work with your hands.
Add the egg and water, mix, and knead until a homogeneous mixture is obtained. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
After about 30 minutes, take the dough and roll it out on a sheet of parchment paper, adding flour if necessary. Put it in the pan, adjust well, and cut any excess.
Prick with a fork. Cover with parchment paper and place legumes on top. Bake at 350°F for about 40 minutes.
Cut some sponge cake into strips. Crumble some sponge cake and set aside for decoration.
Cream Preparation:
First, boil the milk with lemon peel. In a bowl, mix sugar, rice starch,
cornstarch, and mix. Add the egg and mix. Add the liquid cream (50 ml),
the boiling milk, and mix. Cook in the microwave until it thickens. Take it out every minute to stir. Once thickened,
add the butter, cover with plastic wrap, and let cool.
Raspberry Mixture Preparation:
In a saucepan, place raspberries, sugar, lemon juice,
and cook for about 10 minutes, stirring occasionally. Turn off and let cool. Take the cold cream, soften it a bit.
add raspberries, whipped cream, and mix.
Assembly:
Place the well-cooled base
add some cream forming a rise in the center. Place the sponge cake strips on top, maintaining the rise. Soak with syrup and alchermes. Cover with the remaining cream, creating a small mountain.
Place the crumbled sponge cake on top and decorate as desired. Refrigerate for a few hours.
Enjoy!
