The Raspberry Cream Tart is a delightful dessert that combines the tartness of fresh raspberries with a smooth, creamy filling, all nestled in a buttery, flaky crust. This elegant treat is perfect for any occasion, whether it’s a summer gathering or a special celebration. With its vibrant color and rich flavors, this Raspberry Cream Tart is sure to impress your guests and satisfy your sweet tooth.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- Mint leaves for garnish (optional)
Instructions
Step 1: Make the Tart Crust
In a large mixing bowl, combine the flour and granulated sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll Out the Dough
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
Step 3: Bake the Tart Shell
Bake the tart shell in the preheated oven for 20-25 minutes or until golden brown. Allow it to cool completely before filling.
Step 4: Prepare the Cream Filling
In a mixing bowl, beat the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
Step 5: Assemble the Tart
Spread the cream filling evenly into the cooled tart shell. Arrange the fresh raspberries on top of the filling in a decorative pattern.
Step 6: Chill and Serve
Refrigerate the tart for at least 1 hour to allow the flavors to meld. Garnish with mint leaves before serving if desired. Slice and enjoy your delicious Raspberry Cream Tart!
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries, but fresh ones will give you a better texture and flavor. If using frozen, be sure to thaw and drain them before adding to the tart.
How do I store the Raspberry Cream Tart?
The tart can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to keep it fresh.
Can I make the tart crust ahead of time?
Absolutely! You can prepare the tart crust a day in advance. Just keep it wrapped in plastic wrap in the refrigerator until you’re ready to bake it.
What can I substitute for mascarpone cheese?
If you can’t find mascarpone cheese, you can use a mixture of cream cheese and heavy cream as a substitute. Blend equal parts until smooth.