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Celebrating is about sharing, telling stories, talking. It's about eating a piece of cake that a friend made for you, having a glass of wine or savoring a cup of coffee. It's that unknown sensation that doesn't let you get up from the table after eating. It's much more than just placing silverware and plates on a table, it's creating an ambience, a style, a sensation, an unforgettable memory.

Tuesday, October 18, 2011

Raspberry tart

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.

250g raspberries
400g shortcrust pastry
200g mascarpone
200g ricotta
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:
300g raspberries
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


Sandra said...

I love how you made this tart..so delicious looking, and perfect combo in my opinion too!:)
Thanks for sharing and have a beautiful day!!!

Tina said...

Raspberries and cream really do make for a stunning as well as delicious dessert. That last picture with the little picture of the coulis would make anyone want to be the recipient of that serving-simply delicious.

Joy said...

Very cute

RavieNomNoms said...

Well that just looks amazing!

(Lady Gourmet) Catherine said...

Dear Lola, I love the thoughts you have on the header of your blog. It is so true that food, family and friends are the heart of celebration and love.
The raspberry tart sounds wonderful. I love marscapone and shortbread crust. I am sure it is wonderful with a good cup of coffee for dessert. Blessings my friend, Catherine xo

decocinasytacones said...

Ay LOla!, tengo una a la cola próximamente. What a beautiful tart!! I love it.

Stephanie @ Eat. Drink. Love. said...

I think raspberries are one of my favorite fruit fillings for a tart like this. It looks so delicious!!

Lizzy said...

A truly stunning dessert...and how wonderful to serve it with raspberry coulis! YUM!

Amalia said...

Wow, this looks wonderful! Such a beautiful dessert and a great combination of raspberries and cream. This is a lovely recipe and the pictures are great as well! God Bless and have a wonderful day!

Anonymous said...

That looks amazing! You made it look SO easy - and it's just beautiful! Thanks and have a great day!

Christina of Form V Artisan said...

Super cute blog ;)

Lilly said...

Beautiful tart! It’s summer on a plate with the raspberries. I don’t think one slice would be enough hihih.

lisa is cooking said...

Beautiful tart! The mascarpone and ricotta filling sounds divine.

Julie at Burnt Carrots said...

This looks really tasty! I'm embarrassed to say that I've never cooked with Mascarpone! I really need to get on the bandwagon. Thanks for sharing!

Peggy said...

This tart looks absolutely delicious! Perfect for entertaining or sharing =)

Lola Lobato said...

Thank you all happy to be on top 9 foodbuzz with the raspberry tart. Is all about stress free cooking for the pleasure of sharing! xoxo

Melanie said...

I love raspberry tart! Yours looks beautiful! So bright, so fresh!

Chic & Gorgeous Treats said...

Oh Lola, I love anything to do with berries, And your raspbeerry tart looks simply scrumptious and stunning. Not to mention the cutleries served along with it. Very chic and pretty.. hugggsss Jo

BlondeBomber said...

Lola, This tart looks splendid. And, so chic! I would love to make something like this for the holiday coming up. I am personally a huge fan of raspberry! Thank you!

Rose Braisby said...

I love this, it looks so pretty!