Best Raspberry And Mascarpone Pie Recipes
RASPBERRY MASCARPONE TART
This super easy tart would make a perfect make-ahead dessert for any occasion. Crispy and buttery base, creamy filling and juicy berries make the most delicious combination that you will love!
Provided by Anna Wierzbinska
Categories Dessert
Time 2h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 170 C (fan).
- In a large bowl or mixing jug, combine together the sugar and an egg. Whisk together until combined. Add mascarpone cheese and cream and mix until well combined and no lumps and clumps appear. Add lemon zest and vanilla and whisk again. Pour the filling into the pastry case and arrange raspberries on top.
- Bake in the middle shelf of the oven for about 20 minutes until pale golden and just set in the middle. Allow the tart to cool to room temperature, then transfer to the fridge for about 2 hours. Slice and enjoy!
Nutrition Facts : Calories 188 kcal, Carbohydrate 10 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 55 mg, Sodium 26 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
RASPBERRY MASCARPONE TART
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-by-10-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
- Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
- Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
- In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
MASCARPONE DESSERT WITH RASPBERRY PUREE
Make and share this Mascarpone Dessert with Raspberry Puree recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree the raspberries in blender.
- Press through a fine sieve to remove seeds.
- In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
- Spoon into individual dessert dishes and garnish with the extra raspberries.
- Refrigerate at least 1 hour before serving.
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