My oldest Hungry Puppy asked if she could make something today. I said sure! She decided cookies with frosting and fresh raspberries on top. Somehow, those cookies morphed into this tart. My Hungry Puppy has been a little hot and cold about baking recently, and I think I have figured out why. When I ask her if she wants to do a baking project with me, she is usually reluctant. She really gets excited in the kitchen when she comes up with her own idea on her own time and wants to make it herself without help. Which means I need to encourage that as much as I can. Today, she made this tart crust while I was taking a nap. And she totally nailed it. The rest of the tart had a little drama with it: burning her wrist...having the rim of the tart pan slip off and break her crust...picking wild raspberries specifically for this tart and then dropping them all in the dirt and having to start over... This tart was a labor of love for her, and she was amazing. Afterward, she declared it worth all of the blood sweat and tears she put in! This tart is filled with sweetened mascarpone, home made lemon curd, fresh picked wild raspberries and topped with a raspberry glace. A perfect combination of sweet, tart, and fresh! Tart crust recipe found here.
Mascarpone Lemon Curd Fresh Raspberry Tart
Tart Dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
Glace:
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup raspberry puree
1/4 cup water
Filling:
8 ounces (1 cup) mascarpone cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup lemon curd (home made or store bought)
2 cups fresh raspberries
For the tart crust, combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Preheat the oven to 350F.
Once chilled, prick all over the bottom of the dough with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling.
For the glace, in a small saucepan, stir together the sugar and cornstarch. Add the raspberry puree and water and cook over medium high heat, stirring constantly until mixture thickens and boils. Boil for about 1 minute, then remove from heat and cool. Mixture should pour easily from a spoon when warm. If too thick, just add a little water until the desired consistency is reached.
For the filling, stir together the mascarpone, powdered sugar, and vanilla until well blended and smooth. Spread the mascarpone mixture over the bottom of the cooled tart crust. Spoon the lemon curd over the mascarpone and spread evenly. Sprinkle the raspberries evenly over the lemon curd. Drizzle the glace over the raspberries. Use as much or little as you'd like. We had some left over. Chill the tart for several hours, or overnight before slicing. Makes 8 - 12 servings.
Enjoy! -Cardamommy
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