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Tarte fondante au mascarpone et framboises est la démonstration qu'avec des ingrédients simples

Tarte Fondante au Mascarpone et Framboises

La tarte fondante au mascarpone et framboises est un dessert raffiné qui marie une pâte sablée croustillante à une crème légère et onctueuse. Garnie de framboises fraîches acidulées, elle offre un contraste parfait entre douceur et fraîcheur. Élégante et gourmande, cette tarte est idéale pour impressionner lors d’un repas ou d’un goûter chic.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French, Italian
Ingredients Method Notes

Ingredients
  

Shortcrust Pastry
  • 250 g all-purpose flour
  • 125 g butter cold, cubed
  • 70 g powdered sugar
  • 1 egg yolk
  • 1 pinch salt
Mascarpone Cream
  • 250 g mascarpone cold
  • 200 ml heavy cream very cold
  • 60 g powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
Topping
  • 150 g fresh raspberries
  • 10 g powdered sugar for dusting

Method
 

  1. Prepare the pastry by mixing flour, powdered sugar, and salt. Rub in the butter until crumbly.
  2. Add the egg yolk and mix to form a dough. Wrap and refrigerate for 30 minutes.
  3. Roll out the dough, line a tart pan, prick the base, and bake at 170°C for 20–25 minutes until golden. Let cool completely.
  4. In a chilled bowl, soften the mascarpone slightly, then add cream, powdered sugar, vanilla, and lemon zest.
  5. Whip until the mixture forms firm peaks and becomes smooth and airy.
  6. Spread a thin layer of cream over the cooled tart base.
  7. Transfer remaining cream to a piping bag and pipe decorative swirls around the tart.
  8. Arrange fresh raspberries in the center and dust lightly with powdered sugar before serving.

Notes

Assemble the tart shortly before serving to keep the crust crisp. Ensure all dairy ingredients are very cold for a stable whipped cream. You can substitute raspberries with strawberries or blueberries.