Best 4 Raspberry Mascarpone Tart Recipes
Indulge in a delightful culinary journey with our Raspberry Mascarpone Tart, a masterpiece that combines vibrant flavors and textures. This delectable treat features a crisp and buttery shortbread crust, filled with a luscious mascarpone cheese filling, and topped with an array of fresh raspberries. The combination of sweet and tangy raspberries, creamy mascarpone, and buttery crust creates a symphony of flavors that will tantalize your taste buds. This recipe is perfect for bakers of all skill levels, and it's sure to impress your friends and family. Additionally, we've included a collection of other tempting recipes that are sure to satisfy your sweet cravings, such as the classic Vanilla Bean Cheesecake, the decadent Chocolate Mousse Cake, and the irresistible Lemon Blueberry Tart. With easy-to-follow instructions and stunning visuals, our recipes will guide you through the baking process, ensuring success every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY MASCARPONE TART
This super easy tart would make a perfect make-ahead dessert for any occasion. Crispy and buttery base, creamy filling and juicy berries make the most delicious combination that you will love!
Provided by Anna Wierzbinska
Categories Dessert
Time 2h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 170 C (fan).
- In a large bowl or mixing jug, combine together the sugar and an egg. Whisk together until combined. Add mascarpone cheese and cream and mix until well combined and no lumps and clumps appear. Add lemon zest and vanilla and whisk again. Pour the filling into the pastry case and arrange raspberries on top.
- Bake in the middle shelf of the oven for about 20 minutes until pale golden and just set in the middle. Allow the tart to cool to room temperature, then transfer to the fridge for about 2 hours. Slice and enjoy!
Nutrition Facts : Calories 188 kcal, Carbohydrate 10 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 55 mg, Sodium 26 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
SUMMER FRUIT & MASCARPONE TART
Think of this summer fruit tart with whipped mascarpone as an oversized millefeuille. It's very easy to make, but impressive enough for a special gathering
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 15-18
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
- Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
- Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.
Nutrition Facts : Calories 547 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
RASPBERRY MASCARPONE TART
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-by-10-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
- Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
- Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
- In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
Tips:
- Choose the ripest and freshest raspberries you can find. This will ensure that your tart has the best flavor.
- Make sure the mascarpone cheese is cold before using it. This will help it hold its shape and prevent it from becoming too runny.
- Be careful not to over-mix the tart filling. Over-mixing can make the filling too dense and prevent it from setting properly.
- Chill the tart for at least 4 hours before serving. This will allow the flavors to meld and the tart to set properly.
- Garnish the tart with fresh raspberries and mint leaves before serving. This will add a pop of color and freshness.
Conclusion:
This raspberry mascarpone tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy mascarpone filling, sweet raspberries, and buttery crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this raspberry mascarpone tart a try. You won't be disappointed!
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