FBD

Fresh Raspberry Cream Tart

Elegant tart with a buttery orange shortbread crust, raspberry preserves, mascarpone cream filling, and fresh raspberries on top.

Fresh Raspberry Cream Tart prepared as a finished dish
Total
2 hr 47 min
Yield
8 servings
Difficulty
Intermediate
Cuisine
Other
Protein
Vegetarian

Ingredients

Original recipe
Shopping list for 8

Instructions

  1. 1

    Preheat oven to 350°F. Butter a 9-inch tart pan with removable bottom. Whisk flour, cornstarch, baking powder, and salt. Beat butter, sugar, orange peel, and vanilla; add flour mixture and beat until large clumps form. Press dough over bottom and up sides of pan. Freeze 15 minutes.

  2. 2

    Bake crust 10 minutes. Press sides up if they slump. Bake until golden, about 15 minutes more. Spread preserves over crust. Bake 5 minutes. Cool on rack.

  3. 3

    Beat mascarpone, cream, powdered sugar, orange peel, vanilla, and almond extract until peaks form, about 2 minutes.

  4. 4

    Spread filling evenly in cooled crust.

  5. 5

    Chill until firm, at least 2 hours. Arrange raspberries in concentric circles over filling and serve.

Tags

elegantdessertsummertartraspberrymascarponeother

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