Cupcake mascarpone cream tarts

• First, mix the sugar with the vanilla.
• Then beat the eggs in a bowl, add the sugar mixture, the softened butter and a pinch of salt, and beat until creamy.
• Gradually stir in the milk.
• Preheat the oven to 180°C top/bottom heat.
• Now sift the flour with the baking powder and slowly stir into the butter mixture.
• Pour the mixture into the tarts.
• Place on the middle rack of the oven and bake for 25-30 minutes at 170°C.

• Bring the mixture of milk, invert sugar and glucose to the boil, add the vanilla pods and leave to infuse. Strain through a sieve.
• Heat again, then pour the hot mixture slowly over the chopped couverture chocolate and emulsify with the hand blender.
• Add the liquid fresh cream and the mascarpone and mix again with the hand blender.
• Allow to crystallize in the refrigerator overnight.
• Whisk the mixture to obtain a very smooth whipped cream consistency.
• Spread the mixture onto the cooled cupcake using a star-shaped nozzle.
• Leave to set in the refrigerator.

Serving suggestion

• Decorate the cupcake with chocolate.