Recette de tarte aux fruits rouges avec l'Ecole Ducasse & Damien Paineau

Watch or rewatch our Instagram Live from the Ducasse School with chef Damien Paineau! (or relive) Red Berry Tart For the sweet almond pastry: 100g butter 120g icing sugar 63g whole eggs 2g salt 3g vanilla extract 20g ground almonds 250g all-purpose flour (T565) For the almond cream: 100g butter 100g caster sugar 100g ground almonds 80g whole eggs 10g all-purpose flour (T65) For the diced red berries: 200g strawberries 200g raspberries 100g red currants (on the vine) 10g powdered gelatin 60g water For the vanilla mascarpone whipped cream: 600g heavy cream (35% fat) 90g caster sugar 1 vanilla bean 20g water 4g powdered gelatin 150g mascarpone