The Christmas tart with raspberry cream is a simple shortcrust pastry dessert filled with a cream of yogurt, mascarpone, and raspberries.
It’s a dessert prepared in theme with this slightly tangy pinkish cream, cookie stars, and lots of red raspberries, a characteristic color that predominates at Christmas. It’s really delicious and tasty and perfect to serve at the end of a meal or for a family or friend gathering during a card game break or other.
The recipe is very simple, I prepared the shortcrust pastry shell with blind baking and then I blended and filled with the cream and raspberries.
If you like, take it as a Christmas idea too, it will surely be liked!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8-10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for the Christmas Tart with Raspberry Cream
- 3 1/4 cups All-purpose flour
- 2 Medium eggs
- 1 Egg yolk
- 7 oz Butter
- 3/4 cup Sugar
- to taste Lemon zest (grated)
- 1 pinch Baking powder
- 7 oz Raspberries
- 1/2 cup Yogurt
- 1 cup Mascarpone
- 1/2 cup Sugar
Tools
- 1 Immersion Blender
- 1 Baking Pan
- Oven
Preparation for the Christmas Tart with Raspberry Cream
For the tart preparation start with the base, then prepare the shortcrust pastry first.
You can make the dough by hand or with a simple kitchen robot or planetary mixer.In the mixer bowl, place the sugar with the butter cut into slightly soft pieces, work the ingredients for a few minutes using speed 2, add the eggs, the grated lemon zest, the sifted flour, and baking powder.
Work the dough quickly and mix the ingredients well. Pour it onto a work surface, compact the dough by hand, form a ball and put it in the fridge to rest for about 20 minutes.
After the necessary time, roll out the shortcrust with a rolling pin on a sheet of parchment paper, in a round, oval or rectangular disc about 0.4 inches thick, depending on the shape of your pan, I used an oval one.
Place the pastry inside the pan, cut off the excess edges and prick the bottom with a fork. Insert a sheet of parchment paper, fill with beans or chickpeas, and blind bake the pastry. With the remaining pastry, make a tray of star-shaped cookies.
Bake the tart and the cookies in a ventilated oven at 350°F for about 20 minutes, check the color, it should be nicely golden.
Take it out of the oven, let it cool, and prepare the yogurt, raspberry, and mascarpone cream in the meantime.
Proceed to the preparation of the raspberry cream, wash and dry the raspberries, pour them into a glass, leaving some aside for the final decoration, add the sugar and plain yogurt, turn on and blend until it becomes a cream.
Finally, add and mix the mascarpone well, mix everything well, if the cream seems too tangy to you, add a bit more sugar, I like it this way.
Place the pastry shell on a serving plate.Pour the raspberry and mascarpone cream, level it well with the back of a spoon, decorate as you like with the cookies, the reserved raspberries, and some fresh mint leaves.
The tart is ready to be served or stored in the fridge until needed!For other Christmas dessert recipes click here
Anna suggests…
If you don’t like raspberries, you can replace them with other fruits: strawberries, blueberries, blackberries. Even the mascarpone can be replaced with some lemon cream or whipped cream.
The shortcrust tart can be stored in the fridge for 2-3 days.
