Raspberry and mascarpone tart

Sunday, September 25, 2016


Hi guys! Fall just came round so it's the last chance to use fresh fruits. We decided to make something sweet using raspberries that we bought as the last rays of sunshine. It's perfect recipe for meetups with friend or cosy weekends at home.



This tart is so yummy, it's light because of the cream in the filling. And raspberries balance sweet taste of mascarpone mixture with their delicate sourness. And for all of you with a sweet tooth there's also a small surprise inside the tart.


Recipe

Prep time
60 min
Cook time
30 min
Total time
1h 30 min 
Serving: 8-10
Recipe type: dessert

Ingredients

Cake
  • 140 g cold butter
  • 234 g plain flour
  • 1 egg
  • 8 tbsp sugar
Filling
  • 500 g mascarpone (400 g + 100 g)
  • 200 g heavy cream
  • 5 tbsp sugar
  • 100 g milk chocolate
  • raspberries or strawberries fresh or frozen (to decorate)

Instructions

  1. Preheat the oven to 190 C.
  2. In a medium size bowl put butter cut into cubes, flour, egg and sugar. Knead until all of the ingredients make one well combined dough. Put the dough for 30 minutes to refrigerate.
  3. Take out of the fridge and transfer to a 30 cm (12-inch) tart form. Remember that the form should be covered in butter or sprayed. Evenly press dough into the bottom and up the sides of form. 
  4. With a fork make a few holes in the dough, so it won't break. Put a baking sheet over the dough and cover with some kind of load, we use rice or buckwheat grains. 
  5. Bake for 15 minutes, after that's done take the load off and bake for another 10 minutes. Take out the tart from the oven and place to cool down. 
  6. Next step is to start making the filling. Put small bowl over a saucepan with bowling water and start melting the chocolate. When it's ready take off the heat, let it to cool down and mix with 100 g of the room temperature mascarpone.
  7. In a medium size bowl using an electric whisk mix the heavy cream with sugar. In a separate bowl beat 400 g of mascarpone, add in the cream with sugar and mix on low speed until it's combined.

  8. Fill a piping bag with chocolate-mascarpone mixture and spread into a cooled tart shell. Spread out with a spoon for a flat layer. 
  9. Fill another piping bag with mascarpone filling and even out. To decorate use your fresh fruit of choice, ex. raspberries. In this recipe you could also use frozen berries.

There you go perfect evening dessert to keep you cosy. We hope you enjoy and don't forget to share with us using #foodiesisterspl
Karo & Domi

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