Raspberry Mascarpone Tart
A baked shortcrust tart filled with mascarpone cream and swirled with a homemade raspberry sauce.
⏱️ Prep: 30 min🍳 Cook: 20 min
Ingredients
| 1 1/4 cups | 300 ml | all purpose flour |
| 3 tbsp | 45 ml | confectioners sugar |
| 2/3 cup | 160 ml | cold butter, cut into cubes |
| 3 1/2 cups | 840 ml | frozen raspberries |
| 3/4 cup | 180 ml | granulated sugar |
| 2 tbsp | 30 ml | cornstarch |
| 1 cup | 240 ml | mascarpone cheese |
| 1/2 | sour cream | |
| 1/4 tsp | 1.3 ml | grated lemon zest |
Instructions
- In a large mixing bowl sift together flour and icing sugar. Add butter and rub in until mixture is crumbly.
- 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.
- 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 cheese, sour cream and remaining 1/4 cup sugar. Stir in grated lemon zest.
- 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.