Great recipe! I added some lime zest to the cream filling and it was heavenly. I prefer to use cassis and a mix of blackberries, raspberries, blueberries and strawberries. This is the best tart in the universe!! I have made it several times over the years and always had absolutely rave reviews from foodie friends.

The mascarpone cream was delicious with the berries! definitely will do again! (next time with fresh berries) Next time I will add the berries just prior to serving. It was beautiful when I first put the berries on, but it soon bled on the mascarpone, and didn't look as pretty. I didn't have berry liqueur, but had Midori, so I used that. I thawed them, drained all the juice off into the saucepan to simmer with the marmalade.

I used what I had in the house, so it was frozen strawberries, raspberries, and blueberries. This tart was amazingly good! I made it for the crowd I feed at the barn, and it was devoured quickly. I also used Chambord for the liquor, which was excellent. I added 1/2 tsp of almond extract and 1/2 tsp of vanilla extract to the filling, which gave it the oomph of flavor that it needed. I served this tonight, and it was so beautiful and absolutely delicious. That way, if I have leftovers, there's no soggy crust. Use whatever berries you have that are fresh! I make the tart and spread the mascarpone ahead of time and then put the berries on just before serving. I would only recommend that you not substitute th mascarpone as it is not like cream cheese and adds an indescribable dimension to the flavour of the fruit and a certain sophistication to the outcome. You can use any type of tart base from cookie, crumb, to flakey and all work well. It is infinitely variable, you can add any fruit and glaze with any preserve, the mascarpone cream can be flavored any way you like and is stiff enough to make a good base for the luscious fruit. The essance of Summer! I've been making this receipe since it was printed in Gourmet in 98. Will continue to make it, and I highly recommend this tart! I've made it twice already, and the second time it tasted more like my friend's. My friend has been making this for years, and it's always a hit whenever she makes it. Bring tart to room temperature and remove side of pan before serving. Tart may be assembled 2 hours ahead and chilled. Mound berries decoratively on mascarpone cream. With a rubber spatula gently stir berries to coat evenly. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. Quarter strawberries and in a large bowl combine with remaining berries. Spoon mixture into shell, spreading evenly. In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Line shell with foil and fill with pie weights or raw rice. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Refrigerate tart at least 1 hour and up to 4 hours. Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze. Cover and refrigerate tart overnight.Īrrange fresh raspberries in concentric circles atop tart. Spread filling evenly in cooled chocolate crust. Using electric mixer, beat until mixture is smooth and stiff peaks form. Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl. Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible discard seeds in strainer. Cool crust completely on rack.Ĭombine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Combine cookie crumbs, melted butter, and sugar in processor process until crumbs are evenly moistened.

Raspberry mascarpone tart