First take some raspberries, add some cheesecakey lemon filling, then a quick cheat biscuit base, and what do you get? Lemon & Raspberry Mascarpone Tart.
I had this for lunch the day after I made it – it was just sitting in the fridge calling my name…it was an odd lunch day because the first course was crunchy oven baked onion rings (coming soon to a blog post near you!) then a Lemon & Raspberry Mascarpone Tart chaser!
Ah the joys of being a food blogger – you just have to taste test everything…such a hard life!!!
Anyway…back to the tart. Super easy biscuit / graham cracker base, then top with raspberries, pour over your filling, bake & then in to the fridge to set. Done.
Enjoy – I know I did.
Lee-Ann ♥
Lemon & Raspberry Mascarpone Tart
A creamy cheesecake flavoured tart, with a simple biscuit base.
Servings 8
Calories 403kcal
Ingredients
- 200 g Digestive biscuits/Graham crackers
- 80 g unsalted butter - melted
- 2/3 cup store bought lemon curd
- 1 egg lightly beaten
- 3 tsp cornflour
- 2 tbsp caster sugar
- 250 g mascarpone cheese
- 200 g fresh raspberries reserve 6-7 to decorate
Instructions
- Pre heat oven to 180c/350f (fan forced).
- Using a food processor (or a sturdy zip lock plastic bag & a rolling pin) process biscuits into fine crumbs, then add melted butter to combine.
- Line the base of a 25cm/9 1/2 inch loose bottom tart tin with baking/parchment paper (see notes).
- Press biscuit mixture firmly into the base and sides of the tin.
- Place tart tin on a baking sheet, and bake for 10 mins, then allow to cool.
- While base is cooling, in a medium bowl combine lemon curd, egg & sugar, mixing until smooth.
- Add cornflour & mascarpone, again mixing until smooth.
- Place raspberries evenly over the cooled biscuit base, then pour mascarpone mixture over the top and smooth out the mixture - being careful not to move the raspberries around too much (see notes).
- Bake for 30 mins - tart should be set in the middle but with a slight wobble, and light brown around the edges.
- Allow to cool for 10 - 15 mins, then refrigerate for 2 -3 hours to set.
- Serve chilled.
Notes
A note on the dimensions of the tin I used. The measurement in the recipe is a base measurement, the sides are 2 1/2cm/1 inch high. I found my base shrunk a little on baking, but it ended up being just the right size for the mixture. Even though the base has a lot of butter, I still line the base of my tin with baking/parchment paper because the biscuit base it quite crumbly in texture -which is what I wanted.
PLEASE put you tart tin on a baking tray before putting it in the oven to bake - I know you think that you will remember it has a loose bottom when it comes time to take it out (we have all been there!) but in the general drama of life/family/whatever crisis that occurs and needs attending to NOW mum you can forget...and you will end up with a mess AND burning yourself as the hot outer ring comes to rest on the tender inside of your wrist! (ps: and yes - I have done that - hence the speech!)
You don't need to be really exact when you smooth out the top of the mascarpone mixture - just try to get it as close to the edges as you can - it will smooth out as it bakes. The amount of raspberries is not enough to cover the base entirely, so once you get them roughly evenly spaced out on the base you don't really want them to move too much - I found the mascarpone mixture loose enough to accomplish this without too much trouble. I also didn't want the raspberries to bleed their colour into the white mixture, but for me that was for presentation reasons only.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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