INGREDIENTS For 4 people / 1h30 of preparation For shortbread with pine nuts: 170 g salted butter 60 g icing sugar 70 g pine nuts 130 g of flour 1 packet of dry yeast 2 egg yolks 1 pinch of baking powder 1 vanilla pod For the curd: 200 g of green tomato jam 3 eggs 1 tablespoon cornstarch 25 g of butter For Vanilla Mascarpone Cream: 100 g of mascarpone 1 vanilla pod 25 g icing sugar For the raspberry coulis: 50 g raspberries 20 g icing sugar 2.5 cl of water PREPARATION For shortbread : Roast the pine nuts and mix them to obtain a very fine powder. Mix the soft butter, yolks and sugar in a bowl. Add the flour, yeast and pine nuts powder. Roll out the dough between two sheets of parchment paper and roll out (about 1 cm). Let cool before cutting with a cookie cutter. Be careful to leave each disc of dough in its cookie cutter, it will cook with! Bake at 180 degrees for 12 minutes, then remove the circles using a round object to mark a hollow in the middle of the shortbread. Bake 5 more minutes. For the Curd of Green Tomato Jam: Separate the whites from the yolks. Mix the starch in a little water. Heat the jam, yolks and starch in a saucepan until the mixture thickens. Add the butter from the heat and let cool. For Vanilla Mascarpone Cream: Scrape the vanilla pod and mix the ingredients until a soft cream. For the raspberry coulis: Bring the water and sugar to a boil. Add to raspberries and mix. Sieve and reserve in a cool place. the Dressage: Place curd in the hollow of each shortbread. Surround with fresh raspberries and fill the center with coulis. Draw a wave of mascarpone on dessert plates, place the tartlets and sprinkle with icing sugar.
