Raspberry Mascarpone Tart
This tart features a crisp buttery crust, smooth mascarpone cream, and fresh raspberries for a light, elegant dessert perfect for any celebration or casual treat.
Equipment
- 1 tart pan standard size
- 1 mixing bowl
- 1 fork for pricking crust
- 1 oven preheated to 350°F
Ingredients
- 1½ cups all-purpose flour 190 g
- ½ cup unsalted butter cold and cubed (115 g)
- ¼ cup sugar 50 g
- 1 egg yolk
- 2 to 3 tablespoons cold water
- Pinch of salt
- 1 cup mascarpone cheese 250 g
- ½ cup heavy cream 120 ml
- ⅓ cup powdered sugar 40 g
- 1 teaspoon vanilla extract
- 1½ cups fresh raspberries
- 2 tablespoons raspberry jam optional, for glaze
Instructions
- In a bowl, combine flour, sugar, and salt.
- Cut in cold cubed butter until mixture becomes crumbly.
- Add egg yolk and cold water, mixing gently until dough forms.
- Press dough evenly into a tart pan and chill for 20 minutes.
- Preheat oven to 350°F (175°C). Prick the crust with a fork.
- Bake crust for 15 to 18 minutes until lightly golden. Cool completely.
- Beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
- Spread mascarpone cream evenly over the cooled crust.
- Arrange fresh raspberries on top of the mascarpone layer.
- If desired, warm raspberry jam slightly and brush over raspberries for a glaze.
- Chill tart for 30 to 60 minutes before slicing and serving cold.
Notes
- Keep mascarpone cheese cold for best texture when mixing.
- Substitute raspberries with mixed berries for variety.
- Add lemon zest to mascarpone cream for a citrus note.
- Store tart covered in refrigerator up to 2 days.