With the arrival of summer come berries, so why not make a delightful raspberry tart? It’s a very pleasant summer dessert thanks to the freshness of the mascarpone cream and the sweet-tart flavor of raspberries.
If you like fruit cakes, also check out the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 302.13 (Kcal)
- Carbohydrates 39.51 (g) of which sugars 25.11 (g)
- Proteins 3.08 (g)
- Fat 15.73 (g) of which saturated 7.03 (g)of which unsaturated 4.05 (g)
- Fibers 1.93 (g)
- Sodium 208.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 1 8-inch tart
- 7 oz shortcrust pastry
- 3.5 oz mascarpone
- 3.5 oz raspberries
- 1.75 oz powdered sugar
Tools
- 1 Baking pan 6.3-8 inches
- 1 Whisk
- 1 Spatula
- 1 Fork
- Parchment paper
Procedure
To avoid turning on the oven often, I prepare the tart shells in advance and keep them in an airtight tin or cookie jar, so in a few minutes this raspberry tart is ready.
Very simple preparation, start by preparing the shortcrust pastry (here you can find the recipe and step-by-step tips). Let the pastry rest in the fridge rolled out in a thin sheet.
After resting, crumble the pastry into chunks and knead it again, roll it out again to get a 1/8 inch layer.
Preheat the oven to 355°F.
Place the pastry in the baking pan or mini pans if you want to make mini portions.
Prick the bottom with a fork and place a sheet of parchment paper over the pastry and fill with dry legumes or ceramic weights (this is called blind baking).
Bake for about 10 minutes, to prevent the pastry from puffing up during the first few minutes and maintain the correct shape to hold the cream.
Remove the parchment paper and the “weights/legumes” and bake for another 5-10 minutes until achieving the ideal level of browning.
If you want a nicely golden pastry, lower the oven to 300°F and extend the baking time by another 10 minutes (keep an eye on it as each oven bakes in its own way).
As a pastry chef would say: let the pastry rest on a wire rack… or do as I do, since I don’t have a cooling rack, I let it rest on the microwave rack, it has the same effect!
Focus on the mascarpone cream: in a bowl, place the mascarpone and cream and, using the whisk, blend the two ingredients well until obtaining a thick and frothy cream.
Pour the cream into the fresh shortcrust pastry shell and decorate as desired with the raspberries.
Raspberries tend to mold on the inside, so before buying and using them, always check them to avoid spoiling the dessert’s taste.
Quickly wash them in cold water, dry them on a cloth and use them immediately or they will deteriorate quickly once washed.
To improve the appearance of the raspberry tart, you can work on a geometric arrangement. I use the decoration you see in the photo, easy to create and impactful.
If you have doubts about the number of rows and if you need to space the raspberries apart once the raspberry is placed, create a line of raspberries from the center outward; that will be your guide for building the various circles. The beauty of mascarpone is that if you make a mistake, no one will notice.
Your quick raspberry tart is ready!
Plating tips:
With the above quantities, you can serve an entire tart or 4 mini tarts with a diameter of 4 inches.
Assembling the tart in advance would mean leaving the baked pastry in the fridge with the risk of it losing its crunchiness.
Which wine to pair:
Pairing the sweetness of mascarpone with the tartness of raspberries requires a fruity wine with a vanilla aftertaste. I recommend pairing the raspberry tart with Recioto Veneto.
