Raspberry Tart
- Energy Kcal 748
- Carbohydrates g 58.7
- of which sugars g 34.9
- Protein g 10.9
- Fats g 52.2
- of which saturated fat g 29.78
- Fiber g 8.3
- Cholesterol mg 189
- Sodium mg 70
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 35 min
- Serving: 8
- Cost: Low
- Note + resting the shortcrust pastry in the refrigerator
PRESENTATION
The raspberry crostata is a classic Italian dessert that adds a touch of elegance to any table. Really good stuff. You'll often find crostata at family gatherings, small local bakeries, or just as a tasty treat for a cozy weekend lunch. And the sauce? Seriously good. This version of the Italian raspberry tart shines with its layer of creamy mascarpone mixed with fresh raspberries, all beautifully set on traditional Italian shortcrust pastry, known as frolla. And here's the thing, people love to personalize their frolla—some with a hint of lemon zest, others with vanilla seeds for a sweet kick. The frolla here is just crumbly enough to hold the filling, yet it retains that tender bite everyone loves. What really draws the eye is the bright display of raspberries on top, making each slice look like a masterpiece with minimal effort. Seriously, it’s super pretty. In Italy, some prefer their crostate with just jam, while others use various fruits. Combining raspberries and mascarpone gives you something fresh and slightly rich. This raspberry dessert is perfect for a summer dinner, offering a light yet kinda fancy option. The balance between the tangy berries and the smooth cream ensures it never feels too heavy. Many enjoy swapping lemon zest for vanilla in the dough, enhancing the sweet aroma when you cut into it. And listen, this homemade raspberry crostata is an excellent choice for impressing friends without much stress. For sure. Even if you encounter different versions in northern or southern Italy, the core remains the same: a relaxed, raspberry tart that pairs well with anything, from a cup of coffee to a small glass of dessert wine. Plus, it's a fantastic way to use up any juicy raspberries you might have lying around. Whether you're new to baking or a seasoned pro, this crostata offers a chance to enjoy a taste of Italy with every bite. So, so good.
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INGREDIENTS
- Ingredients for the crust (for a 10-inch diameter pan)
- Butter 5.3 oz (150 g) - cold from the fridge
- Type 00 flour 2 cups (250 g)
- Powdered sugar ¾ cup (100 g)
- Egg yolks 2
- Lemon peel 1
- For filling
- Raspberries 3.3 cups (400 g)
- Gelatin in sheets 0.25 oz (7 g)
- Powdered sugar ¾ cup (100 g)
- Fresh liquid cream ¾ cup (200 g)
- Mascarpone cheese 2.1 cups (500 g)
- Lemon juice 2 ½ tbsp (35 ml)
- For decorating
- Raspberries 4 cups (500 g)
How to prepare Raspberry Tart
To prepare the raspberry tart, start with the shortcrust pastry: place the sifted flour and chilled butter cut into pieces in a food processor 1; pulse to create a sandy texture and pour the mixture onto a work surface. Grate the lemon zest 2, then add the powdered sugar and egg yolks in the center of the well 3.
Knead quickly by hand 4 just long enough to compact the mixture. Form a dough ball, flatten it, and wrap it in plastic wrap 5. Then place the pastry in the refrigerator for at least 30 minutes. In the meantime, prepare the cream: soak the gelatin in a bowl with cold water for at least 10 minutes 6.
Squeeze the lemon juice 7 and strain it; place the raspberries and lemon juice in a food processor cup 8, blend everything to obtain a smooth puree 9.
Strain it through a sieve 10 and set it aside. In another bowl, add the mascarpone and half of the powdered sugar 11: use an electric mixer to create a smooth cream 12.
Add the raspberry puree 13; then take 1/4 cup of the cream and heat it, squeeze the gelatin sheets 14 and dissolve them in the heated cream, stirring with a whisk until completely dissolved 15.
You can whip the remaining cream with the other half of the powdered sugar 16. Then combine the cream in which you dissolved the gelatin and the whipped cream with the mascarpone and raspberry cream. Mix the mixture thoroughly (17-18),
then cover with plastic wrap 19 and place the cream in the refrigerator to set. Butter and flour a 10-inch diameter tart pan 20. Take the pastry and roll it out into a disk about 1/3 inch thick 21.
Roll the disk onto the rolling pin and unroll it onto the tart pan 22; remove the excess dough by running the rolling pin over the edges of the pan and press the dough against the edges and bottom of the pan: for this operation, you can use the dough scraps rolled into a ball and wrapped in plastic wrap 23. Prick the bottom of the tart with a fork 24
and proceed with How to do blind baking: line the bottom with parchment paper, then place ceramic weights (or legumes like beans) to cover 25. Bake the tart in a preheated static oven at 350°F for 30 minutes (320°F for 20 minutes if using a fan oven). After the necessary time, remove the tart from the oven just to remove the parchment paper and weights, then bake it again for another 5 minutes so that the base dries 26. Then take it out of the oven and let it cool completely, then unmold it and place it on a serving plate. Take the cream and pour it into a pastry bag without a nozzle. Fill the tart with the raspberry cream, forming concentric circles starting from the edge 27.
Level the cream 28 with the help of a spatula and decorate the surface with raspberries arranged in a radial pattern, from the edge to the center 29: your raspberry tart is ready to be enjoyed 30!