Raspberry Mascarpone Tart Recipes

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.

Steps:

• Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
• While it is running, add the egg yolk and water.
• Process until the dough just forms.
• Turn the dough onto a lightly floured working surface or cutting board.
• Knead a few times until the dough is smooth.
• Shape into a 10cm round.
• Wrap with a plastic wrap.
• Chill in the refrigerator for at least half an our until it's firm.
• Preheat oven to 400 F degrees.
• With a floured rolling pin, roll out pastry until 1/8-inch thick.
• With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
• Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
• With a fork, gently prick the shell a few times.
• Put the pans into freezer for at least 20 minutes until the shell is firm.
• Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
• Place the shells onto a wire rack to cool completely.
• To make the mascarpone filling:.
• Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
• Cover and chill for at least half an hour or longer until ready to use.
• With a spoon, place the mascarpone filling into mini tart shells.
• Top with the fresh raspberries.
• Dust with powdered sugar and serve.

Steps:

• Make shells:
• Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
• Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
• Preheat oven to 350°F.
• Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
• Make filling:
• In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
• In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
• Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
• Make sauce:
• In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
• Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
• Serve tarts with raspberry sauce.

Steps:

• For crust:
• Preheat oven to 350°F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on rack.
• For filling:
• Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. Puree until smooth. Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard seeds in strainer. Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl. Using electric mixer, beat until mixture is smooth and stiff peaks form. Fold in raspberry puree. Spread filling evenly in cooled chocolate crust. Cover and refrigerate tart overnight.
• For topping:
• Arrange fresh raspberries in concentric circles atop tart. Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze. Brush glaze over fresh raspberries. Refrigerate tart at least 1 hour and up to 4 hours.
• Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
• Test-kitchen tip:
• To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.
• *Italian cream cheese, available at Italian markets and many supermarkets.

Steps:

• Pastry:.
• In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse until the mixture resembles coarse sand. Ad the ice water and vinegar. Pulse, adding water if necessary, until the dough starts to for a ball. Wrap with plastic wrap. Refrigerate 30 minutes. Roll out the dough and use to line a 9 inch tart pan with removable bottom. Refrigerate another 30 minutes.
• With the rack in the bottom position, preheat the oven to 350°F.
• Prick the dough all over with a fork. Cover with aluminum foil and fill with dried peas or pie weights. Bake for 20 minutes. Remove foil and weights. Continue baking until golden brown - about 20 minutes.
• Coulis:.
• In a blender, puree the raspberries and the sugar. Add the lemon peel.
• Filling:.
• In a bowl, mix the mascarpone, sugar and vanilla with an electric mixer. Gently fold in the whipping cream.
• Scrape the filling into the pie shell. Top with coulis. Decorate the pie with raspberries pointing up. Serve chilled.

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
• Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
• Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.