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Mascarpone Lemon Raspberry Tart
This easy and elegant tart combines puff pastry with a creamy lemon mascarpone custard and fresh raspberries.
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Prep Time
5
minutes
mins
Cook Time
24
minutes
mins
Course
Dessert
Servings
8
Equipment
1 baking sheet
Ingredients
US Customary
Metric
1x
2x
3x
▢
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.
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