Nutrition Facts
6 servings
6
Recipe for Mascarpone, Vanilla, and Raspberry Tart (Dessert Tart)
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To change from the traditional pastry cream, cover your shortcrust pastry with mascarpone cream for a creamier result! A hint of vanilla and raspberries for a delicious seasonal tart.
The shortcrust pastry
250 Flour
80 Sugar
125 Butter
1 Egg
1 pinch Salt
Filling
250 Cream cheese
2 Egg
80 Sugar
1 clove Vanilla
250 Raspberry
Directions
1
Shortcrust pastry: Mix the flour and sugar. Add the butter cut into cubes and knead with your hands to obtain a sandy texture.
2
Make a well and pour the egg and salt into it. Mix by hand, without over-kneading, then form a ball. Wrap the ball in plastic wrap and place it in the refrigerator for 1 hour before rolling it out.
3
Once the time has passed, roll out the dough and line a tart ring, then place it back in the refrigerator for 10 minutes to prevent it from shrinking during baking. Meanwhile, preheat the oven to 180°C.
4
Blind bake for 15 minutes, covering the dough with aluminum foil and ceramic beads to prevent it from puffing up.
5
For the filling: Separate the egg whites from the yolks. Mix the yolks with the sugar until they lighten in color, add the mascarpone and whisk until smooth. Split the vanilla pod in half and scrape out the seeds to add to the mixture.
6
To finish, whip the egg whites until stiff and gently fold them into the mixture without breaking them (use a spatula). Pour the mixture onto the cooled tart base and place the raspberries on top. Before serving, dust with powdered sugar.
Ingredients
The shortcrust pastry
250 Flour
80 Sugar
125 Butter
1 Egg
1 pinch Salt
Filling
250 Cream cheese
2 Egg
80 Sugar
1 clove Vanilla
250 Raspberry
Directions
Directions
1
Shortcrust pastry: Mix the flour and sugar. Add the butter cut into cubes and knead with your hands to obtain a sandy texture.
2
Make a well and pour the egg and salt into it. Mix by hand, without over-kneading, then form a ball. Wrap the ball in plastic wrap and place it in the refrigerator for 1 hour before rolling it out.
3
Once the time has passed, roll out the dough and line a tart ring, then place it back in the refrigerator for 10 minutes to prevent it from shrinking during baking. Meanwhile, preheat the oven to 180°C.
4
Blind bake for 15 minutes, covering the dough with aluminum foil and ceramic beads to prevent it from puffing up.
5
For the filling: Separate the egg whites from the yolks. Mix the yolks with the sugar until they lighten in color, add the mascarpone and whisk until smooth. Split the vanilla pod in half and scrape out the seeds to add to the mixture.
6
To finish, whip the egg whites until stiff and gently fold them into the mixture without breaking them (use a spatula). Pour the mixture onto the cooled tart base and place the raspberries on top. Before serving, dust with powdered sugar.
Notes
-
Caro
A great success! Made the day before and kept well in the fridge for 12 hours! Next time, I would add a bit more raspberries, but it was devoured in no time!!! -
Aline
The tart was delicious with a good vanilla flavor, but I had a presentation issue because despite 2 hours in the fridge and 1 hour in the freezer, the cream was too runny, so it leaked everywhere when I cut it. I don't know what could fix this problem. For the raspberries, I used 550g and 50g for a sauce, 250g seems too little to me. -
Cyrille Lignok
Good recipe -
Zahoura1
This is the second time I make this recipe. Very easy to make and the result is delicious. -
Orcanie
Very good pie; next time I will use less sugar.
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