Red fruit croissant tartlet made with
– croissant pastry
– mascarpone whipped cream
– red fruits
Ingredients
Crescent dough
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold Poitou Charentes butter
✔125 g tourage butter
The syrup
✔30g water
✔30g sugar
Assembly
✔150g liquid cream (30% fat)
✔75g mascarpone cheese
✔25g caster sugar
Red fruit
The recipe
For 4 tarts
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand to form a ball.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. Be careful, the butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place, covered with cling film, for at least 1 hour.
Make another simple turn and chill the pastry for at least 1 hour.
Shaping the tartlets
Roll out the pastry into a narrow rectangle, not too thin, and cut 4 strips from it (the length of the strips will depend on the mould used).
Roll out the remaining pastry more thinly and cut out 4 circles the same diameter as your moulds for the base of your tartlets. Place each circle in the moulds. Lightly moisten the pastry with a brush over a width of about 1cm, then place the previously cut strip on top. Trim the excess pastry if necessary.
Leave to rise for about 1h30 hours. I put a little weight in the middle to prevent it from puffing up too much. Bake at 180°C for 15 to 20 minutes.
The syrup
✔30g water
✔30g sugar
When removed from the oven, remove the weight from the middle, place on a wire rack and immediately brush on the syrup. Leave to cool completely.
Assembly
✔150g single cream (30% fat)
✔75g mascarpone cheese
✔25g caster sugar
Make a mascarpone chantilly. Pour 150g of very cold 30% fat liquid cream (not low-fat) into a bowl with the 75g of mascarpone. Whip the cream with an electric mixer and gradually add the caster sugar. Fill a piping bag with the whipped cream and poach it in each tartlet. Place the red fruit on top.
I decorated with a few flowers from the garden.
