Mascarpone and raspberry tart recipe, extremely easy to make and a beauty to serve. I found this recipe while going through my old notebooks where I keep recipes, notes, ideas and drawings all about food. This one was based on Laura Zavan’s recipe Crostata al mascarpone e lamponi. I like it because it is not a very sweet dessert and also the freshness of the raspberries combined with the cheeses is mmm…and for those who like it sweeter you could lightly coat with caster sugar on the top. Any way it will be lovely with the snowy sugar on top.
I used ceramic pie weights over the baking paper to bake the crust, it keeps the dough from shrinking and bubbling during baking. Any beans will do the job well.
I mixed all the ingredients by hand, in a glass bowl. If you decide not to make the dough and buy the frozen rolled one, it’ll be easier to make.
I like to serve the raspberry coulis so that everyone can add it according to their own taste.
2 cups raspberries
14 ounces shortcrust pastry
6.5 ounces mascarpone
7 ounces ricotta
1 teaspoon vanilla extract
1/2 cup caster sugar
1 lemon zest
2 tablespoon Marsala (could be kirsch, Framboises or any other sweet liquor or wine)
For the raspberry coulis:
2.5 cups raspberries
1 tablespoon caster sugar
Use a rectangular tart pan, roll out the pastry dough line it with parchment paper. Fill it with the baking weights and cook for about 10 minutes. Remove the paper and the beans and put it back in the oven for about 10 more minutes, until crisp and golden. Let it cool completely before filling. In a bowl, whisk together the mascarpone and ricotta. Add the vanilla, sugar, lemon zest, and wine until combined well. Pour filling into the crust and spread evenly. Arrange the raspberries on the top. Chill until firm.
For the coulis:
In a food processor puree the raspberries with the sugar, strain through a sieve. Have it ready to drizzle in a little jar for serving.
Spoons and tart slicer