Shortbread with pine nuts, jam & fresh raspberries

Ingredients

Serves 4 / 1h30 preparation

For the pine nut shortbread:

• 170 g salted butter
• 60 g icing sugar
• 70 g pine nuts
• 130 g flour
• 1 sachet of baking powder
• 2 egg yolks
• 1 pinch of baking powder
• 1 vanilla pod

For the curd:

• 200 g green tomato jam
• 3 eggs
• 1 tablespoon of cornflour
• 25 g butter

For the vanilla mascarpone cream:

• 100 g mascarpone
• 1 vanilla pod
• 25 g icing sugar

For the raspberry coulis:

• 50 g raspberries
• 20 g icing sugar
• 2.5 cl water

Instructions

For the pine nut shortbread:

Toast the pine nuts and blitz them to a very fine powder. Mix the softened butter, the yolks and the sugar in a bowl. Add the flour, the baking powder and the pine nut powder. Roll the dough out between two sheets of greaseproof paper to a thickness of about 1 cm. Leave it to firm up in the fridge before cutting it out with a pastry cutter. Take care to leave each disc of dough inside its cutter: it will bake with it! Bake at 180 degrees for 12 minutes, then remove the rings, using a round object to press a hollow into the middle of the shortbread. Return to the oven for a further 5 minutes.

For the green tomato jam curd:

Separate the whites from the yolks. Dissolve the cornflour in a little water. Heat the jam, the yolks and the cornflour in a saucepan until the mixture thickens. Add the butter off the heat and leave to cool.

For the vanilla mascarpone cream:

Scrape out the vanilla pod and mix the ingredients until you have a soft cream.

For the raspberry coulis :

Bring the water and the sugar to the boil. Add to the raspberries and blend. Pass through a sieve and chill.

To assemble:

Spoon curd into the hollow of each shortbread. Surround with fresh raspberries and fill the centre with coulis. Draw a wave of mascarpone across dessert plates, set the tartlets on top and dust with icing sugar.