Raspberry Mascarpone Tart Recipes

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RASPBERRY MASCARPONE TART

Steps:

• Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
• Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
• Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
• In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.

MINI RASPBERRY AND MASCARPONE TARTS

Steps:

• Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
• While it is running, add the egg yolk and water.
• Process until the dough just forms.
• Turn the dough onto a lightly floured working surface or cutting board.
• Knead a few times until the dough is smooth.
• Shape into a 10cm round.
• Wrap with a plastic wrap.
• Chill in the refrigerator for at least half an our until it's firm.
• Preheat oven to 400 F degrees.
• With a floured rolling pin, roll out pastry until 1/8-inch thick.
• With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
• Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
• With a fork, gently prick the shell a few times.
• Put the pans into freezer for at least 20 minutes until the shell is firm.
• Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
• Place the shells onto a wire rack to cool completely.
• To make the mascarpone filling:.
• Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
• Cover and chill for at least half an hour or longer until ready to use.
• With a spoon, place the mascarpone filling into mini tart shells.
• Top with the fresh raspberries.
• Dust with powdered sugar and serve.