The crispness is due to the order in which the ingredients are mixed.
Butter and flour are mixed together before joining the eggs.
Add softened butter, salt, and orange zest to the flour and mix.
Once you have this crumbled dough add all the powdered sugar and start to knead.
Add the egg, previously broken in a bowl, and beat until the whites and yolk becomes one.
Knead the dough for a few minutes and when it reaches nice consistency, create a ball.
Put the ball in plastic wrap and let it sit in the refrigerator for at least 1hr.
Preheat the oven to 180°C (356°F).
Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4".
Using a 10-Inch Round Stainless SteelCutter, mold the dough. Place on a parchment-lined baking sheet.
Bake at 180°C (356°F), until lightly golden brown.
After washing the berries, put them in a saucepan with 95g of sugar, and let them cook until they release their juice and stir from time to time.
Use a Hand Blender until getting a smooth cream.
Filter it in order to remove all seeds.
Let's divide it into two parts, one part for the cream and the other to garnish the cake.
Whip the cream and incorporate little by little the Mascarpone cheese, cream cheese, and the sugar, continue whipping.
After all, is incorporated put homogenized and filtered berries cream juice and mix very well to make a soft cream.
Sprinkle gelatin over cold fresh orange juice and let stand for5 minutes, dissolve in a pan at low flame.
Put into the soft cream and stir until it is incorporated.
Shape into ring cutter and place it into a flat pan and freeze for 2-4 hrs.
Place the frozen cream on the Sable` Breton base.
With the remaining berry juice, glaze the cake and put it in the fridge.
Before serving, sprinkle the top with grated white chocolate.