Flower-shaped tart

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Tarte en fleur

Flower-shaped tart

Preparation 60 minutes
Service 4 people
Difficulty 6/10


  • For the chocolate ganache:
  • 70g dark chocolate
  • 50g full-fat crème fraîche
  • 9g glucose
  • 15g butter
  • For the jam:
  • 75g raspberries
  • 2cl water
  • 20g sugar
  • 3g Pectin NH
  • For the biscuit base:
  • 200g Sablé Breton (salted-butter biscuits/cookies)
  • 100g melted butter
  • For the mascarpone cream:
  • 100g full cream
  • 30g mascarpone
  • 20g icing sugar
  • Some fresh fruit


  1. Start with the chocolate ganache: melt the chocolate in a bain-marie. In a separate pan, heat the cream and glucose. When the chocolate has melted, pour in the cream in three batches, add the butter and mix with a hand blender. Pour the mixture into a piping bag with a plain tip and leave in the fridge to set.
  2. For the jam: mix the water and the raspberries in a pan, roughly crush and heat. Alongside, mix the sugar and the Pectin NH. When the mixture in the pan reaches 60 C/140 F, sprinkle in the sugar and pectin mixture and boil for two minutes. Set aside in the fridge.
  3. For the biscuit base: roughly crush the biscuits in a freezer bag with a rolling pin. Melt the butter, add the crushed biscuits and mix. Place the mixture in a ring and press with the back of a spoon. Leave in the fridge for a few moments to set.
  4. For the mascarpone cream: put your mixing bowl in the fridge for 30 mins. Put all the ingredients in the bowl and beat until the mixture is smooth.
  5. Presentation: pipe the ganache onto the biscuit base in the form of a flower, add the jam between the petals and in the centre of the flower. Pipe the mascarpone cream on top and decorate with the fresh fruit.

The Chef's twist

You can replace Sablé Breton with Speculoos for an even tastier biscuit base.