Why You’ll Love This Recipe

Raspberry Tarts with Mascarpone Cream are a gorgeous, easy-to-make dessert that’s guaranteed to impress. The rich mascarpone cream adds a smooth, luxurious texture, while the fresh raspberries offer a burst of tangy sweetness that perfectly balances the richness. The buttery tart crust brings it all together, making each bite a perfect harmony of flavor and texture. These tarts are not only delicious but also make for an elegant, beautiful dessert at any gathering, be it a dinner party, a holiday feast, or a simple afternoon treat.

Ingredients

For the crust:

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2-3 tablespoons ice water

For the mascarpone cream:

1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the topping:

Fresh raspberries (about 1-2 cups, depending on the size of the tarts)
A drizzle of honey (optional, for sweetness)
Fresh mint leaves (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again to combine. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C). Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Use a tartlet pan or a muffin tin to press the dough into the tart molds. Trim any excess dough from the edges.
Bake the crust:
- Line the tart shells with parchment paper and fill them with pie weights or dried beans to prevent the dough from puffing up during baking.
- Bake for 15-18 minutes, or until the crusts are golden brown. Remove the parchment paper and weights, then bake for an additional 5 minutes to ensure the bottom is crisp.
- Let the crusts cool completely before filling them with the mascarpone cream.
Prepare the mascarpone cream:
- In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. You can use an electric mixer for quicker results.
- Once the crusts have cooled, spoon the mascarpone cream into each tart shell, spreading it evenly to fill the base.
Assemble the tarts:
- Arrange the fresh raspberries on top of the mascarpone cream, creating a beautiful pattern. Drizzle with honey for added sweetness if desired, and garnish with fresh mint leaves.
Serve: Chill the tarts in the refrigerator for about 30 minutes before serving, allowing the cream to firm up and the flavors to meld.

Servings and Timing

This recipe makes about 6-8 mini tarts, depending on the size of your tart pans. The preparation takes about 1 hour, including chilling time for the dough and the mascarpone cream. Baking the crust will take an additional 20-25 minutes. Allow for 30 minutes of chilling after assembling the tarts before serving.

Variations

Mixed Berry Tarts: Instead of just raspberries, you can top the tarts with a mix of berries, such as blueberries, blackberries, or strawberries, for added variety and color.
Chocolate Mascarpone Cream: For a richer variation, mix in some cocoa powder or melted chocolate into the mascarpone cream for a chocolatey twist.
Lemon Mascarpone Cream: Add a teaspoon of lemon zest to the mascarpone cream for a citrusy kick that complements the fresh raspberries.
Almond Crust: For a different flavor, substitute a portion of the all-purpose flour with almond flour to give the crust a subtle almond flavor.

Storage/Reheating

To store, place the assembled tarts in an airtight container and refrigerate for up to 2 days. The tarts are best served fresh, as the mascarpone cream may soften over time. If you need to store the crust and mascarpone cream separately, you can keep the crusts at room temperature and refrigerate the mascarpone cream for up to 2 days, then assemble just before serving.

FAQs

Can I use store-bought tart crust for this recipe?

Yes! If you’re short on time, you can use pre-made tart crusts from the store. Just make sure to bake them according to the package instructions before filling them with the mascarpone cream.

Can I use frozen raspberries instead of fresh ones?

Fresh raspberries work best for the presentation, but you can use frozen raspberries if fresh ones are not available. Just be sure to thaw and drain them thoroughly to avoid excess moisture.

Can I make the mascarpone cream ahead of time?

Yes, the mascarpone cream can be made a day in advance. Just cover and refrigerate it until you’re ready to assemble the tarts.

How can I make the crust ahead of time?

You can prepare and bake the tart crusts ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to 2 days.

Can I make a larger tart instead of mini tarts?

Yes, you can easily scale this recipe to make a larger tart. Just use a larger tart pan and adjust the baking time accordingly.

Can I substitute mascarpone cheese with something else?

Mascarpone is the best choice for a smooth, rich texture, but you can substitute it with cream cheese if necessary. Just be aware that cream cheese is tangier and may slightly change the flavor.

How can I make the tarts sweeter?

If you prefer a sweeter tart, you can add more powdered sugar to the mascarpone cream or drizzle more honey over the top when serving.

How long will the tarts last in the fridge?

The tarts will last for up to 2 days in the fridge. They’re best enjoyed within the first 24 hours for optimal freshness.

Can I freeze the tarts?

It’s not recommended to freeze the fully assembled tarts, as the fresh raspberries and mascarpone cream may not thaw well. However, you can freeze the baked crusts and mascarpone cream separately, then assemble them when ready to serve.

Can I add other fruits to the topping?

Absolutely! You can experiment with different fruits like strawberries, blueberries, or even kiwi slices for a colorful and flavorful topping.

Conclusion

Raspberry Tarts with Mascarpone Cream are a decadent yet refreshing dessert that will impress anyone lucky enough to try them. The sweet-tart raspberries, creamy mascarpone filling, and buttery tart crust come together to create a dessert that’s as beautiful as it is delicious. Whether you’re serving them at a special occasion or simply indulging yourself, these tarts are sure to become a favorite in your dessert repertoire. Enjoy the delightful blend of flavors and textures with every bite!

Raspberry Tarts with Mascarpone Cream