le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

mercredi 16 janvier 2013

brioche tarte with mascarpone and red fruits

This tarte is inspired by perfect Ottolenghi cookbook, I made it a little bit easier cause this morning I was in a rush but I wanted lunch’s customers have a taste of it! Base is a brioche dough rolled really thin, on the top mascarpone cream with a lot of red fruits.. everything baked in the oven for about 40 minutes, result is fresh, delicate and gourmand.. next time I’ll follow all the recipe and not just half of it.. I think it’d be amazing!

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