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Fresh Raspberry Cream Tart

A delightful dessert featuring fresh raspberries and a rich, creamy filling, set in a buttery crust.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1¼ cup all-purpose flour (or a gluten-free 1:1 flour blend or cassava flour)
  • ½ teaspoon baking powder to give the crust that desired lift
  • ¼ teaspoon salt for enhanced flavor balance
  • 10 Tablespoons butter, softened about 140 grams, to create a rich and flaky texture
  • ¼ cup sugar offering just the right touch of sweetness
  • 2 teaspoons orange zest for a citrusy pop
  • 1½ teaspoons vanilla extract adds depth to the flavor
Filling
  • ⅓ cup raspberry jam or jelly providing a luscious layer of flavor
  • 1 8-ounce mascarpone cheese chilled to ensure a creamy texture
  • ½ cup heavy whipping cream chilled for easy whipping
  • ⅓ cup powdered sugar brings sweetness without graininess
  • 1 teaspoon orange zest for a fragrant pairing
  • 1 teaspoon vanilla extract for the filling
  • ¼ teaspoon almond extract elevating the flavors beautifully
Topping
  • 3 cups fresh raspberries juicy and plump for the topping

Method
 

Preparation
  1. Preheat your oven to 350°F and butter a 9-inch tart pan.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt.
  3. Use your fingers to meld the orange zest with the sugar until fragrant. Cream the sugar with the softened butter and vanilla extract until light and fluffy.
  4. Gradually add the flour mixture, mixing until the dough begins to come together.
  5. Press the dough evenly into the bottom and up the sides of the tart pan, ensuring a uniform thickness.
  6. Freeze the crust for about 15 minutes.
Baking
  1. Bake the crust for 10 minutes, gently pressing back the sides if they collapse.
  2. Spread the raspberry preserves over the bottom of the crust and return it to the oven for an additional 5 minutes.
  3. Allow the tart shell to cool completely.
Filling
  1. In a clean mixing bowl, use an electric mixer to whip together mascarpone, heavy whipping cream, powdered sugar, orange peel, vanilla extract, and almond extract until stiff peaks form, about 2 minutes.
  2. Carefully spread this creamy filling into the cooled tart crust.
  3. Chill the tart in the fridge for at least 2 hours.
  4. Just before serving, arrange fresh raspberries on top.

Notes

Ensure butter is softened, but not melted. For added texture, consider crushed almonds or pistachios in the crust. Layer additional raspberry jam for an intense raspberry flavor.