FRESH RASPBERRY CREAM TART
Categories Dairy Dessert Bake Raspberry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
- Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
- Meanwhile, prepare filling:
- Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
- Arrange raspberries in concentric circles atop filling and serve.
- Italian cream cheese available at Italian markets and many supermarkets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Judy Zimlichman
z_judy@yahoo.comThis tart is absolutely stunning! It's perfect for a special occasion.
Danial Umer
danial_umer36@yahoo.comThis is the best raspberry cream tart I've ever had! The crust is flaky and buttery, and the filling is creamy and tangy. I will definitely be making this again.
Sadarpubg786
sadarpubg786@hotmail.comThis tart is so easy to make and it's always a crowd-pleaser. I love the combination of raspberries and cream.
Topstaren
topstaren@gmail.comI've made this tart several times and it's always a hit. It's a great way to use up fresh raspberries.
Faisal Malkana
faisalm@yahoo.comThis tart is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Jahangir Abdul Razzaq
j43@yahoo.comI'm not a fan of raspberries, but I loved this tart. The cream filling is so rich and decadent.
Mobeen Karamat
karamat_mobeen14@hotmail.comThis tart is a bit time-consuming to make, but it's worth it. The end result is a stunning and delicious dessert.
Malikzeeshan Durynayab
durynayab-m93@gmail.comI made this tart for my daughter's birthday party and it was a huge success! All the kids loved it.
Mi Jaynal
mi-jaynal64@hotmail.co.ukThis tart is perfect for a special occasion. It's beautiful and delicious. I highly recommend it!
Masood Alam
amasood18@yahoo.comI used frozen raspberries in this tart and it turned out great! The tart was still creamy and delicious.
Muhammad zeeshan Siyal
m-s@hotmail.frThe crust was a little too crumbly for my taste, but the filling was amazing. I would definitely make this tart again, but I would use a different crust recipe.
Lindani Dladla
d.l24@yahoo.comThis tart is absolutely delicious! The combination of raspberries and cream is heavenly. I will definitely be making this again.
Tashanty Williams
t@yahoo.comI'm not much of a baker, but this tart was surprisingly easy to make. I followed the recipe exactly and it turned out perfectly.
Shaheer Mushtaq
mushtaq.shaheer80@gmail.comThis raspberry cream tart was a huge hit at my last dinner party! The crust was flaky and buttery, and the filling was creamy and tangy. I loved the pop of color from the fresh raspberries on top.