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Fresh Raspberry Cream Tart

Fresh Raspberry Cream Tart

Tammy Circeo
Fresh Raspberry Cream Tart is definitely fresh, flavorful, and rich but in a restrained way. It is certainly worth making at least once a summer. To make it gluten-free, simply use a 1:1 gluten-free flour blend in the crust.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

FOR THE CRUST

  • 1¼ cup all-purpose flour I use a gluten-free 1:1 flour blend or cassava flour. See Notes.
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 10 Tablespoons butter about 140 grams
  • ¼ cup sugar
  • 2 teaspoons orange zest
  • 1½ teaspoons vanilla extract
  • ⅓ cup raspberry jam or jelly

FOR THE CREAM FILLING

  • 1 8-ounce mascarpone cheese chilled
  • ½ cup heavy whipping cream chilled
  • ⅓ cup powdered sugar
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups fresh raspberries

Instructions
 

FOR THE CRUST

  • Preheat oven to 350°F. Butter a 9-inch-tart pan. If you have one with a removable bottom, it makes it easier to serve the slices.
  • Mix flour, baking powder, and salt in a bowl.
  • Use your fingers to mix the orange zest with the sugar until it is well-incorporated. Cream the sugar with the butter, and vanilla with an electric mixer. Add the flour mixture and beat until the dough starts to come together. Be patient ... it WILL happen.
  • Press the dough into the bottom and up the sides of the tart pan. Freeze the crust for 15 minutes. Bake for 10, then remove from the oven. The sides will probably have "melted" down so use the back of a spoon to press them back up. Don't worry if they don't stay as well as you want. Spread the preserves over the bottom of the crust and bake an additional 5 minutes. As it cools, use the back of your spoon to press the sides back up. Cool completely.

FOR THE FILLING

  • Use an electric mixer to mix the mascarpone, heavy whipping cream, powdered sugar, orange peel, vanilla extract, and almond extract until peaks form ... about 2 minutes. Spread filling in the cooled crust and chill for at least 2 hours.
  • Arrange the fresh raspberries in circles on top and serve immediately.

Notes

If you use regular, all-purpose flour or cassava flour, add ¼ cup of corn starch.
Feel free to use a mix of berries ... blackberries go really well with this cream filling!
Keyword cream tart, fresh raspberry cream tart
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