Raspberry tart, Cyril Lignac style

Preheat the oven to 170 °C (fan). Take the butter out 30 min ahead so it is soft (manual).

Into the clean mixing bowl, add 150 g plain flour, 60 g icing sugar, 30 g almond meal, 1 pinch of salt and 100 g softened butter cut in cubes. Add 1 egg. Mix 20 sec / speed 4 until the dough comes together.

Tip the dough onto cling film, flatten into a disc, wrap and rest 30 min in the fridge (manual — the dough must be firm to roll out).

Roll out the dough to 3 mm between 2 sheets of baking paper. Line a buttered 24 cm tart ring, prick the base with a fork, chill 10 min (manual).

Blind bake for 15 min at 170 °C. Take out and let cool on a rack (manual).

Rinse and dry the bowl. Add 75 g softened butter and 20 g icing sugar. Add 1 egg, 80 g almond meal and 50 g plain flour. Mix 1 min 30 / speed 3 until smooth.

Spread the almond cream evenly over the pre-baked base with a spatula. Return to the oven for 20 min at 170 °C until the cream is golden (manual).

Let the tart cool completely on a rack for at least 1 h — essential step before piping the cream, otherwise it melts on contact (manual).

Clean, dry and cold bowl (10 min in the freezer first), insert the butterfly whisk. Add 250 g mascarpone, 150 g very cold cream, 30 g icing sugar and the seeds of 1 vanilla pod. Whip 1 min 30 / speed 3.5. The cream should be firm and smooth — do not exceed speed 3.5 or it will split.

Fill a piping bag with the mascarpone cream. Pipe a dome in the centre of the cooled tart. Arrange 500 g fresh raspberries in a rosette around the dome, tips up. Dust with icing sugar just before serving (manual).