Raspberry Tart
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
-
Shortbread crust
- 177.44 ml unsalted butter
- 78.78 ml powdered sugar
- 354.88 ml all-purpose flour
- 1.23 ml salt
-
Filling
- 453.59 g cream cheese, room temperature
- 453.59 g mascarpone cheese, room temperature
- 295.73 ml sugar
- 9.85 ml fresh lemon juice
- 4.92 ml vanilla extract
- 4 large eggs, room temperature
- 113.39 g chocolate, melted
directions
- Crust Directions:.
- Blend ingredients to make a soft dough.
- Pat into a 9 or 10 inch tart or pie pan. Prick crust well with fork.
- Bake in 350 degree F oven for 15-20 minutes.
- Filling Directions:.
- Beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth.
- Beat in the lemon juice and vanilla.
- Add the eggs, 1 at a time, beating until blended after each addition.
- Pour cheese mixture over the crust in the pan.
- Place the springform pan in in a large roasting pan. (do a bain marie).
- Bake until the center of the tart moves slightly when the pan is shaken, about 1 hour 5 minutes ( cake will become firm when it is cold).
- Place berries in circular arrangement on top of filling.
- Transfer the cake to a rack, cool for 1 hour.
- Refrigerate until the tart is cold, at least 8 hours.
- Drizzle chocolate over top of tart for a decorative finish.
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