Mascarpone Raspberry Tart Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 3/4 cup cold unsalted butter, cut into pieces
• 1 egg yolk
• 2 tablespoons cold water
• 8 ounces mascarpone cheese, at room temperature
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries

Instructions:

1. In a food processor, combine the flour, granulated sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and water and pulse until the dough comes together.
2. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.
3. Preheat the oven to 375°F. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Pierce the bottom with a fork.
4. Bake for 15 to 18 minutes, or until lightly golden. Transfer to a wire rack and let cool completely.
5. In a small bowl, whisk together the mascarpone, confectioners’ sugar, and vanilla extract until smooth. Spread the mascarpone mixture evenly over the bottom of the cooled crust.
6. Arrange the raspberries on top of the mascarpone mixture in a single, even layer.
7. Refrigerate the tart for at least 30 minutes before serving.

Verdict:

This Mascarpone Raspberry Tart is a perfect balance of sweetness and tanginess. The buttery crust pairs well with the creamy mascarpone cheese and juicy raspberries. It’s a refreshing dessert perfect for any occasion.

Serving Suggestions:

Serve this Mascarpone Raspberry Tart with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of hot tea or coffee.