Raspberry Mascarpone Tart
Equipment
- large tart pan with removable bottom
- sauce pan
- Mixing bowl
Ingredients
- 1 ¼ cups all purpose flour
- 3 tbsp. confectioners sugar
- ⅔ cup cold butter cut into cubes
- 3 ½ cups frozen raspberries
- ¾ cup granulated sugar
- 2 tbsp. cornstarch
- 1 cup mascarpone cheese
- ½ sour cream
- ¼ tsp grated lemon zest
Instructions
Crust
- In a large mixing bowl sift together flour and icing sugar. Add butter and rub in until mixture is crumbly.
- Preheat oven to 350℉
- 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℉ for 18 minutes, or until lightly browned. Cool completely before filling.
Filling
- 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.
- In a large bowl combine mascarpone chest, sour cream and remaining 1/4 cup sugar. Stir in grated lemon cyst.
- Spoon cheese mixture into flan shell and alternately with half the raspberry sauce. Swirl gently with a knife to create rippled effect.
- Chill for at least 1 hour before serving. Top with reserved raspberry sauce and a few fresh berries before serving..
Notes
Serve with a dollop of whipped cream.
Store leftovers, covered, in the refrigerator for up to 3 days.
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https://www.redcottagechronicles.com/baking/raspberry-mascarpone-tart/