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Raspberry Mascarpone Tart

Raspberry Mascarpone Tart

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Raspberry Mascarpone Tart

This is the raspberry tart you can make when raspberries are too expensive to buy fresh.
By Tania Cusack

Raspberry Mascarpone Tart

Raspberry Mascarpone Tart
 
Prep Time
Cook Time
Total Time
 
This is the raspberry tart you can make when raspberries are too expensive to buy fresh.
Author:
Recipe Type: Dessert
Serves: 8
Ingredients
Pastry
  • Use a 23cm ( 9-10in) tart case with a removable bottom. Preheat the oven 180(350F)
  • 1 ½ cups plain flour (200gm)
  • ¼ cup pure icing sugar (40gm)
  • 125 gm (1 stick)chilled unsalted butter, chopped
  • 1 egg ( 70gm)
  • 1 Tablespoon of cold water
Mascarpone Filling
  • 2 eggs 2 yolks (x large)
  • 100 gm caster sugar (3.5oz)
  • 250gm mascarpone (8oz)
  • 1 tablespoon cornflour
  • ½ vanilla bean split and seeds removed
  • 100gm ( 3.5oz) frozen raspberries (just defrosted)
Cointreau Ice
  • 500gm Frozen raspberries ( NOT defrosted)
  • 1 tablespoon Cointreau
  • 2 Tablespoons agave syrup ( 1 heaped Tablespoon icing sugar- instead)
  • 1 egg white
Instructions
  1. Put the flour, sugar & butter into the food processor and blitz till combined ( breadcrumb texture). Mix the water and egg well in a cup then add ¾ of it to the flour mix. Turn on the machine and watch till it starts to come together, if it stays quite crumbly then add the rest of the egg till the mixture forms a ball. Tip out , wrap and chill, till firm.
  2. Roll the pastry out quite thinly between two pieces of baking paper making sure to use extra flour to prevent sticking and tearing. One in the tin trim, then chill again till firm ( freezer is good)
  3. Bake the pastry blind in a 180 C(350F) oven for 15 minutes then remove the weights and bake till golden ( approx another 15min) .
  4. Meanwhile beat the eggs, yolks ,sugar and vanilla until very light and fluffy. Add the mascarpone and cornflour and beat till combined and fluffy .
  5. Fold the raspberries into the mixture with a spatular and pour into the tart case.
  6. Bake on 160C(320F) for 35-40minutes or until set and just a bit wobbly.
  7. Cool, then refrigerate to set completely
Ice, make this when you need it, just before serving
  1. Put all the ingredients into the food processor and blitz till a rough puree forms( i left mine a bit chunky) add the egg white and blitz till the colour lightens and the puree tightens up a little. Pop into the freezer while you serve, try not to leave it here too olong as it will harden up and wont be easy to scoop
View Comments (2)
  • Thank you for this recipe. I love raspberries and I have been trying to find a similar recipe for some time. Moreove, it fits in perfectly with my plans since I can prepare it during a cooking class I signed up for a few weeks ago. To put it more precisely, my husband gave me a special gift on this year’s Valentine’s Day – he booked a cooking class organized by Zac’s cooking school in our native Vancouver called – cooking classes for couples so we’re now collecting interesting recipes to come up with during that course and this one will definitely be part of our list. :)

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