Raspberry jelly and mascarpone tart

Raspberry Jelly and Mascarpone Tart: A Refined and Delicious Dessert

Every summer, raspberries make their appearance in the market, bringing a wave of freshness and sweetness. Although summer has passed, we shouldn't hold back from enjoying the flavors of this delightful fruit. With the help of frozen raspberries, today I will share a recipe for a raspberry jelly and mascarpone tart that will bring a smile to anyone's face. It is an elegant dessert, perfect for any occasion, and also delicious for a family weekend evening.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 1 hour
Servings: 8

Ingredients:

For the crust:
- 120 g butter (at room temperature)
- 1 egg (preferably organic)
- 70 g sugar (preferably cane sugar)
- 1 teaspoon baking powder
- A pinch of salt
- 230 g flour (wheat, for a fine texture)

For the raspberry jelly:
- 200 g frozen raspberries (high quality)
- 3-4 tablespoons sugar (adjust according to sweetness preference)
- 2 tablespoons cornstarch (to thicken the jelly)

For the mascarpone cream:
- 250 g mascarpone (left at room temperature)
- 250 ml milk (preferably whole)
- 3 tablespoons cornstarch
- 3 tablespoons sugar (adjust to taste)
- 2 tablespoons powdered sugar
- 1 tablespoon gelatin (hydrated)
- 1 vanilla bean (or quality vanilla extract)
- 40 g milk chocolate (for decoration)
- Fresh raspberries for decoration

Step-by-step preparation:

1. Preparing the crust
In a bowl, add the soft butter, egg, and sugar. Using your hands, mix the ingredients until you achieve a homogeneous mixture. Add the baking powder and salt, mixing again. Finally, sprinkle in the flour, continuing to knead until the dough becomes elastic and smooth. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Baking the crust
After the dough has chilled, dust the work surface with flour and roll out a thin sheet using a rolling pin. Grease a tart pan with margarine, line it with parchment paper, and place the rolled-out dough inside. Ensure the edges are well pressed, and use a fork to prick the dough. Preheat the oven to 180°C and bake the crust for about 20 minutes, until golden. Remove it from the oven and let it cool.

3. Preparing the raspberry jelly
In a blender, place the frozen raspberries and blend until smooth. In a saucepan, combine the raspberry puree and sugar, then place over medium heat. Stir continuously until the sugar is completely dissolved. In a small bowl, dissolve the cornstarch in 2-3 tablespoons of cold water and add it to the raspberry mixture. Continue stirring until the jelly thickens slightly. Pour the hot jelly over the crust and let it cool to room temperature, then refrigerate to set.

4. Preparing the mascarpone cream
In a bowl, mix the cornstarch with 3 tablespoons of sugar and a little milk. Blend well. In a saucepan, heat the remaining milk together with the halved vanilla bean (or vanilla extract). When the milk begins to boil, add the cornstarch mixture and stir constantly over low heat until it thickens like a pudding. Once ready, remove the vanilla bean, cover with plastic wrap, and let it cool.

5. Combining the ingredients
In another bowl, beat the mascarpone with the powdered sugar. Gradually add the cooled vanilla cream, mixing until you achieve a uniform mixture. Hydrate the gelatin in 2-3 tablespoons of cold water, then dissolve it over a steam bath. Add the gelatin to the mascarpone cream and mix well.

6. Assembling the tart
Remove the tart from the refrigerator, pour the mascarpone cream over the raspberry jelly, leveling the surface well. Leave the tart in the refrigerator for at least 2 hours to set.

7. Decorating and serving
When the tart is ready, use a vegetable peeler to shave the chocolate into thin strips and sprinkle them on top. Decorate with fresh raspberries for an attractive appearance.

Personal note: This tart is wonderful to enjoy alongside a glass of white wine or a refreshing lemonade.

Useful tips:
- Use high-quality frozen raspberries, as they will retain their flavor and texture.
- If desired, you can also add a few fresh mint leaves for an extra touch of freshness when serving.
- This tart can be made with other berries, such as blueberries or blackberries, to vary the flavors.

Nutritional benefits:
Raspberries are rich in antioxidants, vitamins C and K, and fiber, with a low-calorie content, making them an excellent choice for a healthy dessert.

Approximate calories per serving: 300 kcal (varies depending on the ingredients used).

Frequently asked questions:
1. Can I use fresh raspberries instead of frozen raspberries?
- Yes, but make sure they are well ripened and sweet for the best results.
2. How can I sweeten the tart less?
- Reduce the amount of sugar in the crust and jelly, adjusting to taste.
3. Is it possible to make this tart gluten-free?
- Yes, you can replace regular flour with a gluten-free alternative, such as almond flour or a blend of gluten-free flours.

Enjoy every slice of this raspberry jelly and mascarpone tart, and don't forget to savor the cooking moment! Enjoy your meal!

 Ingredients: For the base: 120 g butter, 1 egg, 70 g sugar, 1 teaspoon baking powder, a pinch of salt, 230 g flour. For the raspberry jelly: 200 g frozen raspberries, 3-4 tablespoons sugar, 2 tablespoons starch. For the mascarpone cream: 250 g mascarpone, 250 ml milk, 3 tablespoons starch, 3 tablespoons sugar, 2 tablespoons powdered sugar, 1 tablespoon gelatin, 1 vanilla pod, 40 g milk chocolate, raspberries for decoration.

 Tags:  cheese tart raspberry tart