1. Prepare the shortcrust pastry: in a bowl, mix the soft butter and sugar until creamy.
2. Add the egg and vanilla extract, mixing well.
3. Combine the flour, baking powder, and salt, mix quickly, shape into a loaf, and wrap in plastic wrap. Refrigerate for 2 hours.
4. For the paradise cream: mix the mascarpone with the sugar, honey and lemon zest.
5. Whip the fresh cream and gently fold it into the mascarpone. Refrigerate.
6. Roll out the shortcrust pastry and line a greased 24 cm diameter cake tin. Cover with parchment paper and place a metal or bean disc inside. Bake at 180°C for 15 minutes.
7. Remove the base from the mold, bake for another 10 minutes.
8. Roll out another 22 cm pastry disc and bake at 180°C for 15 minutes.
9. Fill the base with the paradise cream, leveling it.
10. Place the shortcrust pastry disc on top, sprinkle with icing sugar and serve!
see the continuation on the next page
