Raspberry Mascarpone Tart
Velvety smooth and bursting with fresh berries this Raspberry Mascarpone Tart will spoil you for all other recipes. Italian cream cheese, sweet raspberries, lemon zest and a buttery, scratch-made crust take this fruity dessert to the next level.
Accounting, the systematic process of financial recording that brought down Al Capone is about to do the same to me. Despite acing graduate-level courses in financial accounting, macroeconomics, statistics and business law, I still can’t complete the freaking 1040 form without fiscal penalties. And since the IRS seized my wallet in 2019, I’m avoiding 2020’s return like a bootlegging mobster.
Tax filing and tart making aren’t two tasks normal people associate with each other, but no one ever accused me of being normal. Lazy, yes, but not normal. The government says “filing extension” and my ears hear “feel free to dilly-dally on itemizing deductions”. If something can be put off, I’ll take full advantage and my absolute favorite way to procrastinate is to procrastibake.
Due to my aforementioned laziness, today’s baking will be simpler than a forensic audit. For that reason, I’m making a Raspberry Mascarpone Tart. A dessert that’s basically pushing a food processor button, rolling dough in a circle and whisking ingredients. Did I mention said ingredients are Italian cream cheese, fresh raspberries and lemon zest? Make it in no time, then take your sweet time enjoying every velvety smooth bite.
Before sharing the recipe for Raspberry Mascarpone Tart, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Be sure to use fresh raspberries for this recipe because frozen berries have a higher moisture content and will alter the consistency of the tart.
Preparation Tips and Tricks
Tart is done baking when the edges are set but the center is still a bit jiggly. Mine was done after 22 minutes of baking. Avoid overbaking or your tart will crack.
My tart baked in a 9 inch tart pan with a removable bottom, but a 9 inch ceramic tart pan or a 9 inch pie plate can be substituted.
If you do not have a food processor, the crust can be prepared with a pastry cutter.
Storage Tips for Raspberry Mascarpone Tart
To store, cover tart tightly with plastic wrap and refrigerate up to 3 days.
Tart can be made ahead and frozen up to 3 months. After baked tart has cooled completely, wrap tightly with plastic wrap then with aluminum foil and freeze. Thaw overnight in the refrigerator before serving.
I hope you enjoy this Raspberry Mascarpone Tart recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a new recipe.
Finally, if you like raspberry tarts you’ll love this recipe for Raspberry Chocolate Tart.
Raspberry Mascarpone Tart
- 1 1/3 cup all-purpose flour plus more for rolling out dough
- 1/2 cup powdered sugar
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter cold and cubed
- 1 Tbsp heavy cream cold
- 1 large egg
- 1/4 cup granulated sugar
- 1 large egg
- 1 Tbsp all-purpose flour
- 1/8 tsp sea salt fine
- 8 ounces mascarpone softened at room temperature
- 1/2 cup heavy cream
- 1 tsp vanilla extract pure
- 1 tsp lemon zest
- 1 cup fresh raspberries
- 1 Tbsp freeze dried raspberries, crushed into a fine powder optional
- Grease a 9-inch tart pan then set aside.
- Place flour, sugar and salt into a food processor then pulse a few times until combined.
- Add cold, cubed butter then pulse until butter is reduced to pea-size.
- Add heavy cream and egg then pulse until dough comes together and forms a large clump.
- Remove dough from food processor then, using your hands, shape into a ball on a floured surface.
- Flatten dough into a round disk, cover with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
- After dough has chilled, remove from refrigerator and let it sit at room temperature for 15 minutes.
- Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is roughly 11 inches in diameter. Gently drape dough into tart pan. Press dough into bottom of pan and up the sides then trim edges even with top of pan.
- Prick base of dough multiple times with a fork then place pan into freezer for 30 minutes.
- Preheat oven to 350 then parbake pie crust for 18 to 20 minutes or until it begins to turn golden brown.
- Remove pan from oven then, using the bottom of a clean measuring cup, flatten any puffy spots on the base of the crust. Allow crust to cool slightly while you prepare filling.
- Place granulated sugar, egg, flour and salt into a large bowl and whisk until combined.
- Add mascarpone, heavy cream, vanilla and lemon zest then whisk until smooth and lump free.
- Pour filling into parbaked crust and level top with an offset spatula.
- Place berries one-by-one into filling, evenly spacing them apart then bake for 20 to 25 minutes until filling is set.
- Place tart pan on a wire rack to cool to room temperature. If desired, sprinkle top of tart with freeze dried raspberries.
- Transfer tart to the refrigerator to cool for 2 hours before slicing and serving.
- Store leftovers covered in the refrigerator up to 3 days.
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