Raspberry Tart
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
10
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 - 8.8 oz
- Salt - to taste
- Powdered Sugar - 14.1 oz
- Meyer Lemon Juice - 1 teaspoon
- Citrus Zest Mix - 1 teaspoon
- Farm fresh eggs - 7 pieces
- Mascarpone Cheese Unagrande - 17.6 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 (356°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.
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