Mascarpone and raspberry tart, extremely easy to make and a beauty to be served. I found this recipe while going through my old notebooks where I keep, all about food: recipes, notes, ideas and drawings. This one was based on Laura Zavan's recipe Crostata al mascarpone e lamponi. I like it because it is not a very sweet dessert and also the freshness of the raspberries combined with the cheeses is mmm..... and for those who like it sweeter you could drizzle with caster sugar on the top. Any way will be lovely with the snowy sugar on top
I used the ceramic pie weights over the baking paper to bake the crust, it keeps the dough from shrinking and bubbling during baking. Any beans will do the job well.
I mixed all the ingredients by hand, in a glass bowl. If you decide not to make the dough and buy the frozen one already rolled, It"ll be easier to make.
I like to serve the raspberry coulis so that everyone can add it according to their own taste.
400g shortcrust pastry
1tsp vanilla extract
50g caster sugar
1 lemon grated zest
2 tbsp Marsala (could be kirsch, Framboises or any other sweet liquor or wine)
For the raspberry coulis:
1 tbsp caster sugar
Use a rectangular tart pan, roll out the pastry and line it with parchment paper. Fill it with the baking beans and cook for about 10 minutes, remove the paper and the beans and put it back in the oven for about 10 more minutes until crisp and golden.
Leave it cool completely before filling.
In a bowl, whisk together the mascarpone and ricotta. Add the vanilla, sugar, lemon grated zest, and wine until combined well.
Pour filling into the crust and spread evenly, arrange the raspberries on the top. Chill until firm.
For the coulis: In a food processor puree the raspberries with the sugar, strain through a sieve. Have it ready to drizzle in a little jar just before serving.
Spoons and tart slicer