Easter Crown Tart

Indulge this elegant Easter Tart. The sablé crust provides a rich, crumbly base that pairs wonderfully with the sweet and slightly tart raspberry jam. The almond cream, adds a luscious, nutty depth, while the vanilla chantilly offers a light, creamy contrast. Topping it all with fresh red fruits not only enhances the visual appeal but also introduces a refreshing burst of flavor. let's dive into the must-try desserts that will make your Easter experience truly unforgettable.

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The tart that will make your Easter experience truly unforgettable

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Sablé Crust Crown

Flour work surface and the chilled pastry. Work it out to make your sugar dough pliable. Then roll it out into a 3mm (1/8-inch) thick disk. Prick the dough.
Drap the dough over the prepared pan, and gently press from the center toward the edges. Make sure it's snug in the corners. Trim off excess dough with the rolling pin.
Even out borders and shave them off with a paring knife. Freeze tart shell for 10 minutes or so and then trim the excess. Keep pastry scraps refrigerated.
Position the greased tart ring in the center of the mold and cut through.
Meanwhile, roll out some pastry into the same thickness. Cut into two (save one for backup) 1X14-inch/2.5X35cm strips, and freeze for 5 minutes.
With the pastry brush, lightly moisturize the dough that touches the base of the tart ring. Wrap the pastry strip around the tart ring, then press gently.
Refrigerate or freeze the tart shell for 10 minutes, and then trim off excess pastry. Keep tart shell in the freezer.

Baking

Preheat oven to 330ºF/160ºC. Blind bake tart shell for 20 minutes. Remove pie weights and let cool for 20 minutes. Turn the oven off for now.
Spread the room temperature almond cream in the blend-baked tart shell. At this juncture, the sable crown can be stored in the freezer for later use. Leave it out for an hour before baking.
Bake for an additional 35 minutes. Let cool completely and carefully de-mold and remove the tart ring from the center.

Montage

Spread over about 200g of raspberry jam and place the sable crown in the refrigerator.
Whip the chilled vanilla ganache montée to medium-soft peaks. Pipe it out using a St-Honoré pastry tip. Other pastry tips may be used instead.
Zest the lime over the filling.
Garnish the crown artfully with red fruits, and decorate with mint leaves and gold leaf...
Easter crown tart can be refrigerated for up to 2 days. Enjoy!