Fresh Raspberry Cream Tart
Elegant tart with a buttery orange shortbread crust, raspberry preserves, mascarpone cream filling, and fresh raspberries on top.
Ingredients
- 1 cup all-purpose flour
- 0.3 cup cornstarch
- 0.5 tsp baking powder
- 0.3 tsp salt
- 10 tbsp unsalted butter, room temperature
- 0.3 cup sugar
- 2 tsp grated orange peel
- 1 0.5 tsp vanilla extract
- 0.3 cup raspberry preserves
- 8 oz mascarpone or cream cheese, chilled
- 0.5 cup chilled whipping cream
- 0.3 cup powdered sugar
- 1 tsp grated orange peel for filling
- 0.3 tsp almond extract
- 3 cup fresh raspberries
Instructions
- 1
Preheat oven to 350°F. Butter a 9-inch tart pan with removable bottom. Whisk flour, cornstarch, baking powder, and salt. Beat butter, sugar, orange peel, and vanilla; add flour mixture and beat until large clumps form. Press dough over bottom and up sides of pan. Freeze 15 minutes.
- 2
Bake crust 10 minutes. Press sides up if they slump. Bake until golden, about 15 minutes more. Spread preserves over crust. Bake 5 minutes. Cool on rack.
- 3
Beat mascarpone, cream, powdered sugar, orange peel, vanilla, and almond extract until peaks form, about 2 minutes.
- 4
Spread filling evenly in cooled crust.
- 5
Chill until firm, at least 2 hours. Arrange raspberries in concentric circles over filling and serve.
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