Raspberry Mascarpone Cream Tart (Printable Recipe)
Smooth mascarpone and raspberry tart with crisp buttery crust and delicate jelly finish.
# Ingredients You'll Need:
→ Base
01 -
250 grams wheat flour
02 -
150 grams chilled butter
03 -
Pinch of salt
04 -
3 tablespoons sugar
05 -
1 whole egg
→ Cream
06 -
250 grams mascarpone cheese
07 -
250 milliliters sweetened condensed milk
08 -
2 whole eggs
→ Topping
09 -
400 grams raspberries
10 -
2 tablespoons sugar
11 -
2 packets raspberry jelly mix
12 -
250 milliliters water
# Steps to Follow:
01 -
Sift 250 grams wheat flour into a bowl. Add 150 grams chilled butter, a pinch of salt, and 3 tablespoons sugar. Incorporate 1 whole egg and knead until just combined.
02 -
Flatten the dough into a disk, wrap in plastic, and refrigerate for 60 minutes.
03 -
Preheat oven to 190 °C. Roll dough to 0.5 cm thick, line a 24 cm tart tin with parchment and dough, weigh down, and bake 15 minutes. Remove weights and bake another 13 minutes until lightly golden.
04 -
Preheat oven to 180 °C. In a bowl, whisk 250 grams mascarpone cheese, 250 milliliters sweetened condensed milk, and 2 whole eggs until smooth.
05 -
Pour the mascarpone mixture onto the baked crust and bake for 15 minutes until set.
06 -
Combine 400 grams raspberries and 2 tablespoons sugar in a saucepan over low heat. Dissolve 2 packets raspberry jelly mix in 250 milliliters water, pour over berries, and let thicken slightly.
07 -
Spread the warm raspberry mixture over the tart. Cool to room temperature, then refrigerate until fully chilled.
# Extra Tips:
01 -
About one‑third of the dough can be reserved for later use.