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Raspberry and Mascarpone Tart

Go on a sweet, flavorful journey with us, by making this raspberry and mascarpone tart. This will satisfy your sweet tooth, slice after slice, especially since it has many layers of taste and flavor. The topping is made with frozen raspberries, sugar and cornstarch. Then it’s positively enriched by a mascarpone and gelatin layer. What more presents do you want?
Go on a sweet, flavorful journey with us, by making this raspberry and mascarpone tart. This will satisfy your sweet tooth, slice after slice, especially since it has many layers of taste and flavor. The topping is made with frozen raspberries, sugar and cornstarch. Then it’s positively enriched by a mascarpone and gelatin layer. What more presents do you want?

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Ingredients

For the crust:
6 ounces of butter
¾ cup sugar
1 egg
2 cups of flour
1 teaspoon baking powder
½ teaspoon salt
For the raspberry jam:
10 ounces of frozen raspberry
3 tablespoons of sugar
3 tablespoons of corn starch
¼ cup water
For the milk mixture
Step 1:
3 tablespoons of cornstarch
3 tablespoons of sugar
¼ cup milk
Step 2:
1 cup milk
1 tablespoon vanilla extract
For the mascarpone mixture:
7 ounces of mascarpone
½ cup powdered sugar
1 tablespoon gelatin
milk chocolate

Ingredients

  • For the crust:

  • For the raspberry jam:

  • For the milk mixture

  • Step 1:

  • Step 2:

  • For the mascarpone mixture:

Steps

1
Done

In a larger bowl add the butter and sugar and mix them using a spatula or a tablespoon.

2
Done

Add the egg and mix using a hand mixer.

3
Done

Add the flour, baking powder and salt. Mix using a spatula at the beginning then use your hands to knead the mixture until you get a smooth dough.

4
Done

Refrigerate it for 30 minutes.

5
Done

Flour your workspace and flatten the dough, using a rolling pin.

6
Done

Coat a cake form with the flattened dough and trim its edges using a knife. Dock the dough, using a fork.

7
Done

Bake the crust for 20 minutes at 340⁰ F/170⁰ C.

8
Done

For the raspberry jam: Add the frozen raspberries to the blender and blend them.

9
Done

Add them to a cooking pot over low heat, add the sugar, stir and cook for 2-3 minutes.

10
Done

Use a small bowl and a teaspoon to mix together the cornstarch and the water.

11
Done

Add this mixture to the cooking pot, stir and cook for another minute.

12
Done

Pour the raspberry mixture over the crust and refrigerate it for 2 hours.

13
Done

Step one for the milk mixture: use a smaller bowl and mix together the cornstarch, sugar, and milk. Set aside.

14
Done

Step two for the milk mixture: Add the milk to a cooking pot over low heat. Add the vanilla extract and simmer on low heat for 5 minutes. Add the cornstarch, sugar and milk mixture to the pot. Whisk and bring the mixture to a slow boil.

15
Done

For the mascarpone mixture: use a bigger bowl to add the mascarpone and the powdered sugar. Mix them using a tablespoon.

16
Done

Add the cooked milk mixture and continue to mix until you get a smooth cream. Set it aside.

17
Done

Use yet another bowl, to mix the gelatin with 2 tablespoons of water.

18
Done

Pour some water into a cooking pot over medium heat and place the bowl with the gelatin over it so that its bottom does not touch the water surface. Cook the gelatin, until it's completely melted.

19
Done

Pour the gelatin mix into the mascarpone mixture and mix them together. Leave the mixture to cool completely.

20
Done

Add this mascarpone mixture over the raspberry jam. Grate over it some milk chocolate. Serve it topped with red currants.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

772 kcal
Calories
14 g
Protein
30 g
Fat
114 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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