Best Fresh Raspberry Cream Tart Recipes

Fresh Raspberry Cream Cheese Puff Pastry Tart image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

1 10- inch x 10-inch frozen puff pastry sheet (thawed)
1 cup heavy whipping cream (chilled)
1 8- ounce box cream cheese (softened (room temperature))
3 tablespoons + 3 tablespoons honey (divided)
Zest of 1 medium lemon
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
3 6-ounce packs Driscoll's raspberries (about 3 cups)

Steps:

Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

Fresh Raspberry Cream Tart image

Yield Makes 8 servings

Number Of Ingredients 18

Crust
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1/3 cup raspberry preserves
Filling
1 8-ounce container mascarpone cheese,* chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries

Steps:

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
Meanwhile, prepare filling:
Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
Arrange raspberries in concentric circles atop filling and serve.
Italian cream cheese available at Italian markets and many supermarkets.