Raspberry Tart
10 servings
45 minutes
Raspberry tart is an exquisite dessert of European cuisine that embodies sophistication and freshness. Its crust, delicate and fragrant thanks to lemon zest, creates the perfect base for a creamy filling of mascarpone, whipped eggs, and vanilla paste. This airy and velvety filling harmoniously combines with juicy raspberries, giving the dessert a light tartness and refreshing sweetness. The raspberry tart is not just a treat but a true work of art suitable for both a romantic dinner and a festive table. It impresses with its elegance and subtle balance of flavors, turning each bite into pure delight.
1
For the test, mix the butter with powdered sugar (1 cup) until a homogeneous mass is obtained, add 1 egg, 1 yolk, continuing to mix. Then add baking soda (neutralize with lemon juice), a pinch of salt, and lemon zest. Then add flour to the mixture and quickly knead the dough, form a ball, and refrigerate the dough for half an hour.
- Butter: 250 g
- Powdered sugar: 400 g
- Chicken egg: 7 pieces
- Chicken egg: 7 pieces
- Soda: pinch
- Lemon juice: 1 teaspoon
- Salt: to taste
- Lemon zest: 1 teaspoon
- Wheat flour: 2 glasss
2
Use small baking forms. Roll out the dough (0.6 cm), cut circles 1 cm larger than the baking mold, place the dough in the molds, and bake in a preheated oven (180 degrees) for 15 minutes. After baking, let the baskets cool.
- Wheat flour: 2 glasss
3
For the filling, separate the yolks and whites of 5 eggs. Beat the yolks with 200 grams of powdered sugar. Whip the whites separately with a pinch of salt.
- Chicken egg: 7 pieces
- Powdered sugar: 400 g
- Salt: to taste
4
Add mascarpone and vanilla paste to the yolk mixture and mix. Add the whipped egg whites to the prepared mixture and gently fold.
- Mascarpone cheese: 500 g
- Vanilla paste: to taste
5
Fill the ready baskets with cream and decorate with fresh raspberries.
- Vanilla paste: to taste