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This raspberry and mascarpone cream tart is the kind of dessert that always draws a crowd. It layers a crisp buttery crust with a smooth creamy center and finishes with a glossy raspberry topping. It is delicate yet rich and has become a go-to for any occasion when I want to impress but not overcomplicate.
I first made this tart for a spring brunch with friends. It vanished in minutes and I have been baking it ever since with fresh or frozen berries depending on the season.
Ingredients
- Wheat flour: adds structure and crispness to the tart base choose fine quality for best texture
- Chilled butter: gives the crust its flaky tender bite use unsalted high fat content butter
- Salt: balances sweetness and enhances flavor choose fine sea salt
- Sugar: adds sweetness and slight caramelization in the crust regular granulated works well
- Egg: binds the dough and enriches the texture choose fresh medium size eggs
- Mascarpone cheese: makes the filling creamy and smooth use full fat Italian mascarpone
- Sweetened condensed milk: sweetens and thickens the cream layer use canned milk not evaporated
- Eggs: in the filling give it structure and richness again use fresh eggs
- Raspberries: provide tart juicy brightness fresh or frozen both work well
- Raspberry jelly: helps create a glossy topping layer dissolve fully for a smooth finish
Step-by-Step Instructions
- Make the Dough:
- In a large bowl sift wheat flour and mix in diced chilled butter salt and sugar. Add the egg and knead quickly until a smooth dough forms
- Chill the Dough:
- Flatten the dough into a disc and refrigerate it for one hour to relax the gluten and make it easier to roll
- Roll and Line the Tin:
- Roll the dough to half a centimeter thick on parchment paper. Invert into a greased 24 cm tart tin and press it gently into place then peel off the paper
- Blind Bake the Crust:
- Preheat oven to 190 degrees Celsius. Line the crust with parchment and fill with lentils or split peas to weigh it down. Bake for 15 minutes then remove weights and bake 13 minutes more until golden
- Mix the Cream:
- In a bowl whisk together mascarpone cheese eggs and condensed milk until smooth and fully combined
- Bake the Cream Layer:
- Reduce oven to 180 degrees Celsius. Pour the cream filling into the baked crust and bake for 15 minutes until it is gently set
- Cook the Raspberries:
- In a pan heat raspberries gently with sugar until warm and juicy. Dissolve jelly in a glass of water and pour into the fruit stirring gently
- Top and Chill:
- Pour the slightly set raspberry mixture over the cooled tart. Chill in the fridge for at least two hours until fully set and ready to serve
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My favorite part is watching the raspberry jelly set into a glistening top layer. I once made it with my niece and she called it dessert magic. It has since become our summer ritual.
Storage Tips
Keep the tart refrigerated and covered. It stays fresh for up to three days. For longer storage freeze individual slices and thaw in the fridge overnight.
Ingredient Substitutions
You can swap mascarpone for full fat cream cheese though the texture will be slightly firmer. If using unsweetened condensed milk increase sugar by two tablespoons to balance flavor.
Serving Suggestions
This tart is lovely on its own but pairs beautifully with whipped cream or a drizzle of dark chocolate. Serve it with tea or a light dessert wine for a fancy finish.
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Cultural Context
This kind of fruit tart draws from French patisserie traditions using a shortcrust base and delicate layered filling. Mascarpone brings in a creamy Italian influence giving the dessert a cross border charm.
Frequently Asked Questions About Recipes
- → Can I use frozen raspberries?
Yes, frozen raspberries work well and can be gently heated for the jelly topping without compromising flavor.
- → How do I prevent the crust from puffing up?
Use baking weights like lentils or split peas on parchment or foil during the first bake to keep the crust flat.
- → Is it possible to make the tart base ahead?
Yes, the dough can be prepared and chilled up to a day in advance, or even frozen for future use.
- → What can I do with leftover dough?
Extra dough can be stored for another tart or used to make mini tartlets or hand pies.
- → How should the tart be stored?
Keep the finished tart refrigerated. It stays fresh for up to 3 days and should be served chilled.