Sunshine tart

Method

• 1)

  In a bowl, mix the sugars, rolled oats, flour, salt, and cinnamon.

• 2)

  Pour onto a work surface, add the cold butter cut into pieces, and mix with your fingertips until you get a very crumbly dough, like a crumble.

• 3)

  If it’s is dry, add a tbsp of I y water.

• 4)

  Add the ground pistachios if using.

• 5)

  Pour the mixture into a tart pan and press it into the bottom and sides of the pan.

• 6)

  Make sure to bring it up the sides to form the tart border.

• 7)

  Place in the refrigerator for at least 15 minutes before baking.

• 1)

  To decorate
  Fruits
  Chopped pistachios

• 2)

  Pour the dough mixture into a tart tin (22cm) well buttered. Press down firmly.

• 3)

  Bake for 25 minutes. Let it cool completely.

• 4)

  Preheat the oven to 180°C.

• 5)

  Using a mixer, whip the mascarpone and icing sugar, add the heavy cream, and whip until it thickens.

• 6)

  Add the rose water and vanilla. Beat until you get a smooth mixture.

• 7)

  Place in the refrigerator until ready to use.

• 8)

  Spread the cream on the cooled tart base using a spatula.

• 9)

  Arrange the fruits on the cream. Sprinkle with coarsely chopped pistachios.