February 14, 2014

Raspberry Lemon Mascarpone Tart



a beautiful, fruity, creamy tart that is easy to prepare and makes a great impression

Raspberry Lemon Mascarpone Tart

Pastry:
1 3/4 cups / 230 grams flour
1/2 cup / 75 grams sugar
1/2 cup / 125 grams butter
pinch of salt

Filling:
4 eggs
1/2 cup / 75 grams sugar
juice and a bit of grated peel from 1 lemon
1 1/2 cups / 350 grams mascarpone (or cream cheese)
1/2 cup / 150 grams sour cream
1 Tbsp. flour
2 cups / 300 grams raspberries, rinsed and well-drained
1/2 cup crushed almond or butter cookies (amaretti or crispy lady fingers work well)
Powdered sugar

Preheat oven to 400ºF / 200ºC and line or grease a springform pan.

Mix flour, sugar, butter, and salt together for pastry, and press the crumbly mixture into the springform pan, creating a thin crust with sides that are about 3 cm/ 1 1/4 inches high. Put the prepared crust in the refrigerator to chill while you make the filling.

Beat eggs with sugar, then add lemon juice and grated lemon peel. Mix in mascarpone or cream cheese and sour cream, blend well with a mixer until creamy. Stir in flour.

Remove the chilled pastry crust from refrigerator, and scatter the crushed cookie crumbs on the bottom (this will absorb the raspberry juices as they bake, so your crust doesn't get soggy).

Add the raspberries on top of the cookie crumbs, and pour over the mascarpone lemon filling.

Bake on the bottom rack for 40 minutes, then move to the middle rack and bake for another 10-15 minutes or until lightly golden and puffed.

Let tart cool completely in pan, then dust with powdered sugar. Serve at room temperature or chilled.
Perfect for Valentine's Day or any special occasion, enjoy!


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1 comment:

Enzie Shahmiri Portraits and Fine Art said...

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