Go Back
+ servings
Mascarpone Lemon Raspberry Tart

Mascarpone Lemon Raspberry Tart

This easy and elegant tart combines puff pastry with a creamy lemon mascarpone custard and fresh raspberries.
Prep Time 5 minutes
Cook Time 24 minutes
Course Dessert
Servings 8

Equipment

  • 1 baking sheet

Ingredients
 
 

  • 1 sheet puff pastry, defrosted
  • 16 oz mascarpone cheese, room temperature
  • 1 egg large
  • 1/2 cup sugar
  • 2 tbsp lemon juice
  • 2 cups raspberries
  • 1 tbsp powdered sugar

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Unfold the sheet of puff pastry onto the baking sheet.
  • Use a knife to score a 1" boarder all around the puff pastry, careful not to cut all the way through.
  • Use a fork to dock holes all inside the boarder. This will prevent the pastry from puffing underneath the mascarpone.
  • Beat the egg with the sugar until light and foamy.
  • Add the mascarpone and lemon juice and mix to combine.
  • Spread the cheese mixture all over the puff pastry, keeping it inside the board.
  • Top the mascarpone with the raspberries.
  • Bake for 25 minutes, or until the pastry is golden brown and puffed.
  • Allow to cool before sprinkling on the powdered sugar.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!