RASPBERRY MASCARPONE TART
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-by-10-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
- Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
- Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
- In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
RASPBERRY AND MASCARPONE PIE
Make and share this Raspberry and Mascarpone Pie recipe from Food.com.
Provided by keeney
Categories Dessert
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse until the mixture resembles coarse sand. Ad the ice water and vinegar. Pulse, adding water if necessary, until the dough starts to for a ball. Wrap with plastic wrap. Refrigerate 30 minutes. Roll out the dough and use to line a 9 inch tart pan with removable bottom. Refrigerate another 30 minutes.
- With the rack in the bottom position, preheat the oven to 350°F.
- Prick the dough all over with a fork. Cover with aluminum foil and fill with dried peas or pie weights. Bake for 20 minutes. Remove foil and weights. Continue baking until golden brown - about 20 minutes.
- Coulis:.
- In a blender, puree the raspberries and the sugar. Add the lemon peel.
- Filling:.
- In a bowl, mix the mascarpone, sugar and vanilla with an electric mixer. Gently fold in the whipping cream.
- Scrape the filling into the pie shell. Top with coulis. Decorate the pie with raspberries pointing up. Serve chilled.
Nutrition Facts : Calories 270.7, Fat 12.7, SaturatedFat 7.8, Cholesterol 36.9, Sodium 26.3, Carbohydrate 38.4, Fiber 3.3, Sugar 25.6, Protein 2.2
LIME MASCARPONE PANNA COTTA WITH RASPBERRIES
Steps:
- Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
- Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
- Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.
SUMMER FRUIT & MASCARPONE TART
Think of this summer fruit tart with whipped mascarpone as an oversized millefeuille. It's very easy to make, but impressive enough for a special gathering
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 15-18
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
- Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
- Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.
Nutrition Facts : Calories 547 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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- In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again, a few seconds at a time, adding a little water, if necessary, until the dough begins to form a ball. Remove the dough from the processor. Form a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes. Roll out the dough and line a 23-cm (9-inch) tart pan with a removable bottom. Refrigerate again for 30 minutes.
- In a blender, purée the raspberries and sugar until smooth. Strain to remove the seeds. Add the lemon zest.
- In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Gently stir in the whipped cream.
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- Meanwhile, in a medium saucepan combine mascarpone cheese, bittersweet chocolate, and powdered sugar. Cook and stir over medium-low heat until mixture is smooth. Remove from heat; stir in liqueur. Cool to room temperature.
- In a chilled medium mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Stir about 1/2 cup of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream just until combined. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 3 to 24 hours.
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