Raspberry Mascarpone Tart Recipes

RASPBERRY MASCARPONE TART

Steps:

• Preheat the oven to 170 C (fan).
• In a large bowl or mixing jug, combine together the sugar and an egg. Whisk together until combined. Add mascarpone cheese and cream and mix until well combined and no lumps and clumps appear. Add lemon zest and vanilla and whisk again. Pour the filling into the pastry case and arrange raspberries on top.
• Bake in the middle shelf of the oven for about 20 minutes until pale golden and just set in the middle. Allow the tart to cool to room temperature, then transfer to the fridge for about 2 hours. Slice and enjoy!

RASPBERRY MASCARPONE TART

Steps:

• Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
• Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
• Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
• In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.

LEMON BERRY MASCARPONE TARTS

Steps:

• Preheat oven to 325 and place rack in center of oven.
• Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
• Add salt, lemon juice and lemon zest and mix till well incorporated.
• Add flour and mix. At first the dough will crumble and fall apart.
• Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
• Take dough in segments and press into tart pans. Start with the bottom and then build up the sides, Dough should be about a 1/4" thick all the way around.
• Use a fork to poke holes in the bottom of dough.
• Place tins on a cookie sheet.
• Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
• Remove from oven and allow cool completely.
• Fill with mascarpone/lemon curd mixture, top with berries, sprinkle with powdered or course granulated sugar, remove tart from tin and serve. Each tart is enough to serve 2 people.
• Use a fork or hand mixer to mix mascarpone and lemon curd until smooth.
• Fill tarts, top with berries. Sprinkle with sugar,

MINI RASPBERRY AND MASCARPONE TARTS

Steps:

• Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs. While it is running, add the egg yolk and water. Process until the dough just forms. Turn the dough onto a lightly floured working surface or cutting board. Knead a few times until the dough is smooth. Shape into a 10cm round. Wrap with a plastic wrap. Chill in the refrigerator for at least half an our until it's firm. Preheat oven to 400℉ (200℃) degrees. With a floured rolling pin, roll out pastry until ⅛ inch thick. With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds. Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter. With a fork, gently prick the shell a few times. Put the pans into freezer for at least 20 minutes until the shell is firm. Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes. Place the shells onto a wire rack to cool completely. To make the mascarpone filling: Mix together the mascarpone, sugar and vanilla in a small bowl until well blended. Cover and chill for at least half an hour or longer until ready to use. With a spoon, place the mascarpone filling into mini tart shells. Top with the fresh raspberries. Dust with powdered sugar and serve.