Ingredient: Fresh raspberries

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Tart with mascarpone cream and raspberries


Tart with mascarpone cream and raspberries

Author: Guido Boschetti



Total time:

90 min


1 Serving


For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon zest
500 g of Tipico IT’s 00 Flour
250 g of Cold butter from fridge
For the mascarpone cream
2 Egg yolks
500 g of Tipico IT’s Mascarpone
4 tbsp of sugar
For the garnishing
Fresh raspberries



In order to make the shortcrust pastry, take a large bowl and start breaking the eggs in it and then add the sugar. Afterwards add the butter cut into cubes and the lemon zest. Start mixing well the ingredients with your hands and then add the flour step by step.


When the mixture will have become harder, transfer it on a floured work surface and continue kneading it with your hands adding some flour step by step.


When the mixture will have become elastic and homogenous and it will not stick to the hands, it means that your shortcrust pastry is ready. At this point, you can wrap it in some cling film and put it in the fridge for about 30 minutes so as it can rest.


Meanwhile, dedicate yourself to the preparation of the mascarpone cream: in a bowl pour the mascarpone, two egg yolks and 4 tablespoons of sugar. Mix well all the ingredients, so as you can obtain a homogenous cream. Afterwards, put your cream in the fridge so as it can rest.


Once half an hour is passed, take your shortcrust pastry out of the fridge and roll it out in a tart mould. Bake your base in a ventilated oven at 180°C for 15 minutes. Before baking it, do not forget to put a sheet of baking paper full of dried legumes, so as the shortcrust pastry will not swell or withdraw. At the end of the cooking, wait that the shortcrust pastry cools completely down, before removing it from the mould.


Once the base is cooled down, take the previously prepared mascarpone cream and start spreading it on the shortcrust pastry base. In the end, cover the entire surface with fresh raspberries and some shortcrust pastry biscuits as you desire. Store your tart in the fridge and serve it fresh.


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