Raspberry Tart
Baking and Desserts • European
Description
For the filling, you can use pastry cream or whipped egg whites. You can brush the tart shells with hot chocolate beforehand.
Ingredients
- Wheat Flour 2 cups
- Butter 10 oz
- Salt to taste
- Powdered Sugar 15 oz
- Meyer Lemon Juice 1 teaspoon
- Citrus Zest Mix 1 teaspoon
- Farm fresh eggs 7 pieces
- Mascarpone Cheese Unagrande 20 oz
- Vanilla extract to taste
- Activated Baking Soda a pinch
Step-by-Step Guide
Step 1
For the dough, cream the butter with powdered sugar (1 cup) until smooth, then add 1 egg and 1 yolk, continuing to cream. Next, add the baking soda (neutralize with lemon juice), a pinch of salt, and the lemon zest. Then, gradually add the flour and quickly knead the dough, forming a ball and refrigerating it for 30 minutes.
Step 2
Use small baking molds. Roll out the dough (0.6 cm thick), cut circles that are 1 cm larger than the baking molds, and place the dough in the molds. Bake in a preheated oven (355°F) for 15 minutes. After baking, allow the tart shells to cool.
Step 3
For the filling, separate the yolks and whites (from 5 eggs). Beat the yolks with powdered sugar (200 g). Whip the egg whites separately with a pinch of salt.
Step 4
Add the mascarpone, vanilla paste to the yolk mixture, and mix well. Gently fold in the whipped egg whites into the prepared mixture.
Step 5
Fill the cooled tart shells with the cream and decorate with fresh raspberries.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!