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Tarte aux framboises et crème Mascarpone

Tarte aux Framboises et Crème au Mascarpone

Cette tarte aux framboises et crème mascarpone est un dessert élégant et raffiné, alliant une pâte sablée croustillante à une crème aérienne et des fruits frais acidulés. Un équilibre parfait entre croquant, douceur et fraîcheur.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 parts
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Pâte sablée
  • 250 g flour
  • 125 g butter cold, diced
  • 70 g icing sugar
  • 1 egg
  • 1 pinch salt
Crème mascarpone
  • 250 g mascarpone cold
  • 200 ml heavy cream 30% fat, very cold
  • 60 g icing sugar
  • 1 tsp vanilla extract
Garniture
  • 400 g fresh raspberries
  • 1 tbsp raspberry jam optional

Method
 

  1. Preheat the oven to 180°C. Mix flour, icing sugar, and salt. Add butter and rub until sandy. Incorporate the egg and form a dough. Chill for 30 minutes.
  2. Roll out the dough, place in a tart pan, prick the base, and bake blind for 15–20 minutes until golden. Let cool completely.
  3. In a cold bowl, whisk mascarpone until smooth. Add cold cream, icing sugar, and vanilla. Whip until thick and firm.
  4. Spread a thin layer of raspberry jam on the cooled tart base if desired.
  5. Pipe or spread the mascarpone cream evenly over the tart.
  6. Arrange raspberries on top, placing them upright and close together.
  7. Refrigerate for at least 2 hours before serving for best texture and clean slicing.

Notes

For extra flavor, add lemon zest to the cream or garnish with mint leaves. Always use very cold cream for a stable texture. Assemble close to serving time to keep the crust crisp.