Raspberry mascarpone tarts
We love how good these tarts look, and the great news is they taste just as good as they look. The sweetness of the sugar and mascarpone blended with the tartness of the raspberries is the perfect combination. We made individual tarts but this recipe works equally well for a larger size tart.
How long will it take?
40 minutes plus cooling time
What’s the serving size?
What do I need?
- 1 ¼ cups plain flour
- 3 tbsp icing sugar
- 2/3 cup cold butter, cut into cubes
- 3 ½ cups frozen raspberries
- ¾ cup caster sugar
- 2 tbsp cornflour
- 1 cup mascarpone
- 1 cup sour cream
- ¼ tsp grated lemon zest
- Fresh raspberries to decorate
How do I make it?
- Preheat oven to 180C.
- Sift flour and icing sugar together in a large bowl. Using your fingers add butter and rub in until the mixture resembles breadcrumbs.
- Grease tart tins and press mixture evenly in the bottom and up the sides of the tins. Prick the dough with a fork in several places. Bake in oven for 10 minutes or until lightly browned. Remove from oven and allow to cool completely before filling.
- While the tart shells are cooking, prepare raspberry sauce by combining frozen raspberries, ½ cup of the caster sugar and cornflour in a saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Reduce heat to low and continue cooking until the raspberries are very soft and breaking down. Remove from heat and allow to cool to room temperature, then chill in the fridge.
- Blend mascarpone, sour cream and remaining ¼ cup sugar with an electric blender. Stir in grated lemon zest.
- Gently fold half the raspberry sauce through the mascarpone mix.
- Spoon mix into the tart shells and chill for at least 1 hour before serving.
- Serve topped with fresh raspberries.