Raspberry Tart

A delicious combination of shortbread and raspberries - found on Open Source Food posted by Erin Devers

• Ready In: 1 hr 35 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• Shortbread crust

• 3⁄4 cup unsalted butter
• 1⁄3 cup powdered sugar
• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt

• Filling

• 16  ounces cream cheese, room temperature
• 16  ounces mascarpone cheese, room temperature
• 1 1⁄4 cups sugar
• 2  teaspoons fresh lemon juice
• 1  teaspoon vanilla extract
• 4  large eggs, room temperature
• 4  ounces chocolate, melted

Directions

1. Crust Directions:.
2. Blend ingredients to make a soft dough.
3. Pat into a 9 or 10 inch tart or pie pan. Prick crust well with fork.
4. Bake in 350 degree F oven for 15-20 minutes.
5. Filling Directions:.
6. Beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth.
7. Beat in the lemon juice and vanilla.
8. Add the eggs, 1 at a time, beating until blended after each addition.
9. Pour cheese mixture over the crust in the pan.
10. Place the springform pan in in a large roasting pan. (do a bain marie).
11. 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).
12. Place berries in circular arrangement on top of filling.
13. Transfer the cake to a rack, cool for 1 hour.
14. Refrigerate until the tart is cold, at least 8 hours.
15. Drizzle chocolate over top of tart for a decorative finish.