Upside-down tart with fresh fruit


Serves 6 to 8

Preparation time : 35 mins
Cooking time : 25 mins

  • 4 eggs
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 1 natural yoghurt
  • 100ml vegetable oil
  • 100g flour
  • 100g almond powder
  • 1 sachet baking powder
  • 120g blueberries
  • 120g of raspberries and currants
Whipped cream
  • 150g very cold liquid cream
  • 200g mascarpone
  • 25g icing sugar


In the bowl of a food processor, whisk together the eggs, sugar and vanilla extract.  
Then add the yogurt, oil, flour, almond powder and yeast. Mix to a smooth paste.
Preheat the oven to 180°.
Butter the fresh fruit mould and transfer the dough inside. Bake for 20 minutes.
Cool on a wire rack.
Prepare the whipped cream. Pour the cream into the bowl of a food processor and add the mascarpone. Start whisking slowly and gradually increase the speed. When the cream becomes thicker, add the icing sugar. Whip to a stiff whipped cream then place 2/3 of the mixture in a piping bag fitted with a plain tip and ⅓ of the mixture in a fluted piping bag.
Turn the pie out onto a plate. Garnish with the plain tip and spread with a spatula.
Poach the edge of the tart with the fluted tip and place the red fruit in the centre.

The result

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