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Raspberry Mascarpone Tart

ByMaureen

Looking for an impressive dessert that looks like you are a master pastry chef, but is really easy peasy! This delicious raspberry mascarpone tart is just what you need! It is creamy, delicious and full of raspberry flavour.

raspberry tart 5

It can be made with fresh or frozen raspberries. The shortbread crust can be made by mixing ingredients by hand or pulsing in a food processor.

raspberry tart 1

Thankfully I always have lots of frozen raspberries in the freezer.  Always have them in my daily smoothie!

Raspberry Tart

The sweetness of the sugar and mascarpone cheese blended with the slightly tart raspberries make a perfect pairing.

I adapted this recipe from one I found in a brochure promoting Ontario grown fruits and vegetables. That recipe called for using rhubarb, but alas I couldn’t find any fresh or frozen. This delicious rhubarb crumble cake is definitely a recipe to try if you love baking with rhubarb.

I remember when I was a youngster, our neighbour had a huge rhubarb patch in her back yard.  We would cut it fresh and dip into a bowl of sugar one bite at a time.  We would even share the sugar bowl and double dip!  Gasp!  But, we all lived to tell about it!!

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I love how pretty this tart is.  All swirly and creamy and incredibly decadent! It is the perfect dessert for any occasion.

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ENJOY!!

Raspberry Mascarpone Tart
 
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 1/4 cups all purpose flour
  • 3 tbsp. confectioners sugar
  • 2/3 cup cold butter, cut into cubes
  • 3 1/2 cups frozen raspberries
  • 3/4 cup granulated sugar
  • 2 tbsp. cornstarch
  • 1 cup mascarpone cheese
  • 1/2 sour cream
  • 1/4 tsp grated lemon zest
Instructions
  1. In a large mixing bowl sift together flour and icing sugar. Add butter and rub in until mixture is crumbly.
  2. Press evenly into bottom and up sides of 9 inch flan pan with removable bottom. Dock the dough by pricking with a fork in several places. Bake at 350 degrees for 18 minutes, or until lightly browned. Cool completely before filling.
  3. While tart shell is cooling combine raspberries, 1/2 cup of the granulated sugar and cornstarch in a saucepan, stirring and cooking over medium low heat until sugar dissolves. Continue to cook until raspberries are tender. Cool to room temperature and then chill.
  4. In a large bowl combine mascarpone chest, sour cream and remaining 1/4 cup sugar. Stir in grated lemon cyst.
  5. Spoon cheese mixture into flan shell and alternately with half the raspberry sauce. Swirl gently with a knife to create rippled effect.
  6. Chill for at least 1 hour before serving. Top with reserved raspberry sauce and a few fresh berries before serving.
 

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7 Comments

  3. This looks really good. Great work on the tart and the pics. If you have not shared yet at Bacon Time Anything Goes linky, you are most welcome to. Happy Tuesday to you.

    Reply