Raspberry Tart with White Chocolate and Mascarpone Cream

A fruity tart with crisp shortcrust pastry, a creamy mascarpone and white chocolate filling, and fresh raspberries. It pairs perfectly with coffee or serves as a summery dessert.

By yumbelo · 8 servings · 120 minutes

Ingredients

• 300 g plain flour
• 150 g cold butter
• 80 g icing sugar
• 1 pc egg
• 1 pinch salt
• 200 g baking beans
• 150 g white chocolate
• 250 ml double cream
• 250 g mascarpone
• 1 pc organic lemon (zest)
• 500 g fresh raspberries
• 2 tbsp icing sugar for dusting

Method

1. Rapidly knead the flour, cold butter cut into pieces, icing sugar, egg and salt into a smooth shortcrust dough, wrap it in cling film and chill for at least 30 minutes.
2. Preheat the oven to 180 °C, top and bottom heat.
3. Roll the dough out to a thickness of about 3 mm, line a 26 cm diameter tart tin with it, press the edge firmly and prick the base several times.
4. Place baking paper on the dough, weigh it down with baking beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 8 to 10 minutes until golden brown. Allow to cool completely.
5. Finely chop the white chocolate and melt it in a bowl over a hot water bath, then let it cool slightly.
6. Whip the cream until stiff. Stir the mascarpone smooth with the lukewarm chocolate, then gently fold in the whipped cream.
7. Spread the filling over the cooled tart base and smooth the surface.
8. Wash the raspberries, pat them dry and arrange them closely on the filling.
9. Chill the tart for at least 2 hours so that the filling sets.
10. Before serving, sprinkle with lemon zest and dust with icing sugar.