Description
Delightful tarts bursting with the flavor of fresh raspberries and creamy mascarpone.
Ingredients
Scale
- 1 sheet refrigerated pie crust (or 6 mini tart shells)
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 1 tsp lemon juice
- 1/2 cup mascarpone or cream cheese
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Fresh mint leaves (optional garnish)
Instructions
- Prepare the crust: Begin by pressing the pie crust into tart pans. Be sure to prick the bottoms with a fork to prevent bubbling during baking.
- Bake: Preheat your oven to 375°F (190°C) and bake the tart shells for 10 to 12 minutes, or until they turn golden brown. Once ready, let them cool completely.
- Whip the filling: In a mixing bowl, whip together the mascarpone, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Prepare the raspberry layer: In another bowl, mash half of the fresh raspberries together with raspberry jam and lemon juice.
- Assemble the tarts: Spread the mascarpone mixture into the cooled tart shells, then top each tart with the raspberry mixture and scatter the remaining whole raspberries on top.
- Garnish and chill: If desired, garnish with fresh mint leaves, then chill the tarts in the refrigerator until you’re ready to serve.
Notes
To elevate your tarts, add a drizzle of honey or a splash of lemon zest into the mascarpone mixture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg