Raspberry and Mascarpone Tart

Name: Raspberry and Mascarpone Tart
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (180 ml) unbleached flour; 1 pinch salt; 3 tablespoons (45 ml) sugar; 1/3 cup (75 ml) unsalted butter, very cold, cut into pieces; 1 tablespoon (15 ml) ice water, approximately; 1 tablespoon (15 ml) white vinegar; 1 cup (250 ml) fresh raspberries; 1/4 cup (60 ml) sugar; Grated zest of 1 lemon; 1 1/2 cups (375 ml) mascarpone cheese; 1/2 cup (125 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 1/2 cup (125 ml) 35% whipping cream, whipped; 2 cups (500 ml) fresh raspberries

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Preparation 45 min
Cooking 40 min
Chilling 1 h
Servings 8

Végétarien
Sans noix
Sans oeufs

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Ingredients

Pastry Dough
- 3/4 cup (180 ml) unbleached flour
- 1 pinch salt
- 3 tablespoons (45 ml) sugar
- 1/3 cup (75 ml) unsalted butter, very cold, cut into pieces
- 1 tablespoon (15 ml) ice water, approximately
- 1 tablespoon (15 ml) white vinegar
Sauce
- 1 cup (250 ml) fresh raspberries
- 1/4 cup (60 ml) sugar
- Grated zest of 1 lemon
Filling
- 1 1/2 cups (375 ml) mascarpone cheese
- 1/2 cup (125 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) 35% whipping cream, whipped
- 2 cups (500 ml) fresh raspberries

Preparation

Pastry Dough
- In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again, a few seconds at a time, adding a little water, if necessary, until the dough begins to form a ball. Remove the dough from the processor. Form a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes. Roll out the dough and line a 23-cm (9-inch) tart pan with a removable bottom. Refrigerate again for 30 minutes.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- Prick the dough with a fork over its entire surface. Cover with aluminum foil and fill with dried peas. Bake for 20 minutes. Remove the peas and foil. Continue baking for about 20 minutes or until the crust is golden brown. Let cool.
Sauce
- In a blender, purée the raspberries and sugar until smooth. Strain to remove the seeds. Add the lemon zest.
Filling
- In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Gently stir in the whipped cream.
- Spoon the filling into the pie shell. Top with the sauce. Place the raspberries on the pie, round side up. Serve cold.

Raspberry and Mascarpone Tart

Categories

Ingredients

Pastry Dough

Sauce

Filling

Preparation

Pastry Dough

Sauce

Filling

Personal Note