Raspberry Lemon Mascarpone Tarts

Hard to believe it is last April Sunday, days just seem to be passing by in an unusually fast fashion, don’t laugh but Christmas has already crossed my mind.
I have tons of stuff I wanted to accomplish today starting with the cookie decorating(I have some farm cookie in making), ending with cleaning and organizing the kitchen drawers and cabinets, finishing the upholstered bench I started working on roughly 6 months ago, I admit it is taking me a bit longer than anticipated and  hopefully it  should be finished this week I just have to decide on the fabric. And once I post this recipe I’m heading out for an hour to visit a local flea market and hunt for some new food props.
While working hard I enjoy having little breaks between, having a delicious treat in the fridge  to look forward to is always a great boost. Today I’ll munch on  mini Raspberry Mascarpone Tart. I used my oil based pie crust, I par baked the crust and then each small tart was filled with delicious lemon mascarpone cheese, topped with raspberries and sprinkled with some raw sugar.Using the oil pie crust recipe you will make approximately 4 tarts.
Raspberry Lemon Mascarpone Tarts (4 small tarts)

one pie crust/oil pie crust recipe
1cup mascarpone cheese
1/4 cup yogurt
1/4 cup brown sugar or honey
lemon zest of one lemon
juice of 1/2 lemon
1/4 cup oats(optional)
frozen raspberries
raw sugar, like Turbinado
1egg  to make the egg wash
pastry brush

  • Preheat oven to 350F
  • roll the pie dough and line 4 small tart pans with removable bottoms  with the dough, pressing the dough with your fingers up the sides of the pan
  • chill until firm, pierce the crust base with fork to prevent  forming of bubbles, place small tarts onto the baking sheet, it is easier to manoeuvre  small tarts  using a baking sheet
  • par bake the tarts(this is also called blind baking) line the unbaked tarts with parchment paper  weighted down with some uncooked rice, See excellent tutorial on blind baking
  • Cook in the oven for 10 minutes, then remove the parchment paper and rice and brush the crust with egg wash and bake for additional 5 minutes, brushing the crust with egg wash helps to create a layer that stops the pie crust getting all soggy if wet filling is used.
  • Remove tarts from the oven and let cool to room temperature before filling the tarts
  • While your tarts are cooling, combine together mascarpone cheese, yogurt, lemon zest, lemon juice, sugar/honey, cinnamon and one whole egg, whisk together until well combined, set aside
  • Once tarts are cooled fill the tarts, sprinkle some oats at the bottom(optional), spread generous amount of mascarpone filling, decorate the tops with raspberries and sprinkle with some raw sugar
  • Bake tarts for 15-20 minutes until centers are set
  • Remove from the oven let cool
  • Remove tarts from their shells, enjoy.
  • These can be also stored in the fridge.

 Delicious Raspberry Lemon Mascarpone Tart.

Similar Posts

One Comment

Leave a Reply

Your email address will not be published.