Raspberry tart with mascarpone cream

Raspberry and mascarpone cream tart – a refreshing delicacy, perfect for any season! This recipe combines the sweet-sour flavor of raspberries with the rich creaminess of mascarpone, resulting in an elegant yet easy-to-make dessert. Whether you serve it at a party or simply as a personal treat, this tart will bring smiles to the faces of your loved ones.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 8

Ingredients

For the dough (2 tart shells):
- 1 cup of water
- 4 tablespoons of oil (preferably sunflower or rapeseed)
- Flour, as needed (approximately 500 g, but may vary)
- A pinch of salt

For greasing the shells:
- 250 g of organic butter, at room temperature
- 7 tablespoons of flour

Filling:
- 250 g mascarpone
- 250 ml heavy cream
- 2 eggs
- 6 tablespoons of sugar

For the raspberry glaze:
- 250 g fresh or frozen raspberries
- 4 tablespoons of sugar

The Story of Tarts

The tart is a classic dessert that has its origins in traditional cuisine, appreciated for both its versatility and ease of preparation. Both sweet and savory tarts can be adapted according to the season and personal preferences. The raspberry and mascarpone cream tart brings a fresh and modern touch, making it ideal for lovers of fine sweets.

Preparation Steps

1. Preparing the Dough:
In a large bowl, combine water, oil, and salt. Gradually add flour, mixing continuously until you achieve a homogeneous composition, neither too soft nor too hard. It is important to add flour gradually to control the consistency of the dough.

2. Forming the Shells:
Divide the dough into two equal parts. On a floured surface, roll each part into a thin sheet. In a small bowl, mix melted butter with the 7 tablespoons of flour. Grease each sheet with this mixture, then carefully roll them up.

3. Chilling the Dough:
Place the rolls in the refrigerator for 20 minutes. This step is essential to achieve a tender and crispy texture.

4. Baking the Shells:
Remove the dough from the refrigerator and roll it out into the desired shape. Place the shells in the tart pan. Use a chain of stainless steel or prick the dough with a fork to prevent puffing during baking. Bake in a preheated oven at 180°C for about 15-20 minutes, until golden. Let them cool.

5. Preparing the Cream:
In a bowl, mix the egg yolks with the 6 tablespoons of sugar until fluffy. Add the mascarpone and mix well. In another bowl, beat the egg whites until stiff and gently fold them into the mascarpone cream. Whip the heavy cream with the remaining 3 tablespoons of sugar and combine it with the mascarpone cream.

6. Assembling the Tarts:
Once the tart shells have cooled, spread the mascarpone cream evenly over them.

7. Preparing the Raspberry Glaze:
In a saucepan, add the raspberries and sugar and cook over low heat, stirring gently to avoid crushing the fruit. Once the sugar has melted, let the mixture cool slightly, then pour it over the mascarpone cream.

8. Chilling:
Place the tart in the refrigerator for at least 1 hour before serving, to allow the flavors to meld.

Tips and Tricks

- Flour: Use type 00 flour for a finer dough. If you want a healthier version, you can use whole wheat flour.
- Raspberries: If you don’t have fresh raspberries, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess water in the glaze.
- Mascarpone Cream: Use high-quality mascarpone for a more intense flavor. You can add a little vanilla to enhance the aroma.
- Vegan Option: Replace the eggs with ground flaxseeds mixed with water (1 tablespoon flaxseeds + 3 tablespoons water = 1 egg) and use plant-based cream.

Frequently Asked Questions

1. Can I use other fruits?
Absolutely! You can experiment with strawberries, blueberries, or peaches to create different variations of this tart.

2. How long can the tart be stored?
It is recommended to consume within 2-3 days, stored in the refrigerator.

3. Is it hard to make the dough?
No! The dough is simple to prepare. Just make sure to follow the steps carefully and don’t rush.

Serving and Pairings

This raspberry and mascarpone cream tart pairs perfectly with a fruit tea or a sweet white wine. You can also serve it with a scoop of vanilla ice cream for a creamy and refreshing contrast. You can add a few fresh mint leaves for an extra touch of freshness.

Nutritional Benefits

Raspberries are rich in antioxidants and vitamins, contributing to heart health and improving digestion. Mascarpone, although a calorie-dense ingredient, provides calcium and protein, making it a wonderful ingredient in desserts.

Enjoy every moment spent in the kitchen, and when the tart is ready, savor each slice with joy, knowing you have created something special. Bon appétit!

 Ingredients: For 2 tart sheets: 1 cup of water, 4 tablespoons of oil, flour for a dough that is neither soft nor hard, a little salt. For greasing the sheets: 250 g of organic butter, 7 tablespoons of flour. Filling: 250 g of mascarpone, 250 ml of cream, 2 eggs, 6 tablespoons of sugar. For the glaze: 250 g of raspberries, 4 tablespoons of sugar.

 Tags:  cheese tart raspberry tart