This raspberry mascarpone tart can be made a day ahead and stored in the fridge until you are ready to serve it. The tart is ready when the filling has just set in the middle. Do not overbake! My baking time was about 20 minutes at 170C in a fan assisted oven.There should be no lumps and clumps in the batter. Bring the ingredients to room temperature before starting (at least 30 minutes).However, just a couple of things to watch out for: Tips for making this recipeĪs it is a very straight-forward recipe, there is not much room for error here. If you are looking for a gluten-free version of this tart, check out this post from The Bojon Gourmet. However, if you can't find any in your shops, or you don't mind baking your own, I've got you covered! Follow my Classic Lemon Meringue Pie recipe, where I have explained how to make your own pastry case. Most of supermarkets sell their own, ready-made sweet pastry cases and they are great for time saving or if you just don't fancy making your own. Rather than making the tart base from scratch, I'm using pre-made, shop-bought sweet pastry case. Using a simple baking hacks and swaps can come handy, and that's what I did in this recipe. However, sometimes, you just want a delicious dessert without spending too much time in the kitchen. If you have been reading this blog for a while, you know I'm a firm advocate of making everything from scratch. Also, there are no complicated ingredients and almost no equipment needed to make this delicious raspberry tart! Use ready-made sweet pastry case It can be made well ahead of time and stored in the fridge until you are ready to serve. All that it takes is to whip the creamy, custard-like filling together and bake. What I love about this recipe is how totally hassle- free it is and how quickly it comes together. If you need a quick and fuss-free recipe for delicious, seasonal dessert that can be easily made ahead, today's post is for you! Fuss- free tart perfect for any occasion Top with the sugared raspberries, dust with icing sugar and serve immediately.This fuss-free raspberry mascarpone tart is one of the easiest desserts you can make at home! Silky-smooth and creamy filling on a crispy, buttery base, topped with sweet and juicy raspberries. Spread a generous amount of mascarpone filling on each pastry base. If the pastry has risen inside the frames, push it back down a little. In another bowl, mix the mascarpone, lemon zest and vanilla. You may leave the sugar out if your berries are perfectly sweet.Ĩ. Meanwhile, place the raspberries in a bowl and sprinkle with sugar. The pastries are done when they are golden brown and the sides have risen. Also: smaller pastries may need less time. The exact time is dependent on your pastry, so please see package instructions. Place the pastries on a tray lined with baking paper and cook for 15-20 minutes. Prick the bases of the tarts with a fork, to prevent rising.Ħ. Brush the egg wash over the 4 rectangles. Cut out the centre of half of the pastry rectangles, to create 0.5-inch (1cm) wide frames.ĥ. You can also cut out smaller shapes, like you see in my pictures above.Ĥ. Cut the pastry into 8 triangles of 3 inch x 4 inch (7cm x 10cm). Roll out the pastry on a surface dusted with icing sugar until it’s about 0.25 inch (0.5 cm) thick.ģ. I love to eat these tarts dusted with a little icing sugar, but they’re also delicious with some shaved dark or white chocolate on top.Ģ. The puff pastry might get a bit soggy otherwise and it’s exactly the crunchiness that makes them so good. You can easily make the bottoms ahead, but make sure to add the filling later. Or try it with peaches or nectarines, which taste even better when you grill them first. I chose lovely ruby red raspberries from the market, but you can choose any red fruit you like for this tart. From one-bite tarts to a dessert for two, and delicious every time! Crispy puff pastry, creamy mascarpone and sweet fruit: this is really the ultimate summer pastry. I made this tart in different sizes to show the possibilities. A simple dessert that still looks impressive: completely in line with my ‘the little things’ cooking philosophy. While browsing the Chiappa Sister’s Simply Italian cookbook, the recipe for this puff pastry tart with berries immediately caught my eye.
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