Cream tart

Instructions

• 1 In a bowl, combine the softened butter with 150 g of powdered sugar and the grated lemon zest. Mix until the texture is smooth but still slightly crumbly. Add the egg yolks, then the flour, mixing quickly.<br>Remember — the butter should be soft but not melted, and once the flour is added, you should work the dough as little as possible to prevent gluten formation. You can mix by hand or with a stand mixer using the paddle attachment (not the whisk). Once the dough comes together, knead it briefly by hand.
• 2 Wrap the dough in plastic wrap and refrigerate for at least 2 hours (overnight is even better).<br>Meanwhile, whip the fresh cream with 100 g of powdered sugar and the seeds from half a vanilla bean. In another bowl, beat the mascarpone with the remaining powdered sugar, then gently fold in the whipped cream to create a smooth mascarpone filling.
• 3 Remove the shortcrust pastry from the fridge. Using a stencil or a homemade paper guide, cut the dough into the shape you prefer — for example, a number for a birthday!<br>Roll out two identical layers of dough onto parchment paper and bake in a preheated oven at 180°C (350°F) for about 25–30 minutes. Make sure the layers aren’t too thin so they stay firm when assembled.
• 4 Once baked and cooled, place one pastry layer on your serving plate and, using a piping bag, create small dollops of mascarpone cream all over the surface.<br>Place the second pastry layer on top and repeat with another layer of cream dollops. Decorate the top with fresh fruit — berries such as strawberries, raspberries, currants, and blueberries work beautifully.<br>Add sugar meringues and mint leaves for a touch of color, then finish with a light dusting of unsweetened cocoa powder over the mascarpone cream.