Tarte renversée fruits rouges 🍓 ultra moelleuse + chantilly mascarpone 😍 recette gourmande facile !!

Upside-Down Red Berry Tart 🍓 Ultra-moist + Mascarpone Whipped Cream 😍 Easy and delicious recipe!! Ingredients (Serves 8) Upside-Down Sponge Cake 50g melted butter 3 eggs 130g sugar 200g heavy cream 180g flour 1/2 tsp baking powder 1 tsp vanilla powder 1 pinch of salt Mascarpone Whipped Cream 250g very cold heavy cream 3 tbsp mascarpone cheese 25g powdered sugar Topping Available berries: strawberries, raspberries, blueberries, red currants… Preparation 1. Prepare the base Preheat the oven to 170°C (325°F) convection. Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture is pale and creamy. Add the vanilla, melted butter, and then the heavy cream. Fold in the sifted flour and baking powder. Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them in with a spatula. Pour the batter into a greased pan (ideally a springform pan). Bake for approximately 30 to 35 minutes. Let it cool completely before unmolding. 2. Prepare the Chantilly cream Chill the bowl and whisk for 10 minutes. Whip the cream, mascarpone, and powdered sugar, gradually increasing the speed until stiff peaks form. 3. Assembly Generously pipe the Chantilly cream onto the cooled sponge cake. Add the berries just before serving. For an even better result: Add some lime zest, or a light glaze of warmed raspberry jam. Decisive tip Refrigerate the assembled tart for 20 minutes before serving: the texture becomes noticeably more elegant and pastry-like. If you love simple and delicious recipes, be sure to like, comment, and subscribe! #upsidedowntart #redberries #easyrecipe