This fuss-free raspberry mascarpone tart is one of the easiest desserts you can make at home! Silky-smooth and creamy mascarpone and vanilla filling on a buttery shortbread base, topped with sweet and juicy raspberries.
With a shop-bought sweet pastry shell and a filling that whips up in a mere 10 minutes, it's the perfect hassle-free treat, ideal for any occasion!
Simply delicious! Light, creamy and perfect. Everyone loved it. Thank you for an amazing dessert...★★★★★
-Amy
Forget faffing about with homemade pastry cases and blind baking – this raspberry mascarpone tart is about as effortless as dessert gets. Just like in my Lemon Mascarpone tart, this recipe is using ready-made tart shell, which is a great time-saving hack and a perfect solution when you need last-minute dessert.
Super quick and easy to make, this not overly-sweet tart with baked custard-like filling is ideal for any impromptu guest visits, picnics or just for stashing it in the fridge for a weekday pick-me-up.
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Ingredients
Here's what you will need to make this raspberry mascarpone tart:
- Sweet pastry shell - Medium (24cm / 9-inch) sweet tart shell, which act as a base and crust for our raspberry tart.
- Sugar - The filling is sweetened with small amount of sugar. Use white caster or granulated sugar for best results.
- Egg - Large egg to bind and enrich the filling.
- Mascarpone - For that wonderful, smooth and creamy filling. Use full fat mascarpone cheese straight from the fridge.
- Cream - Double cream (heavy cream) to make the filling richer and creamier.
- Vanilla and lemon zest - To enhance the flavour in the filling. Fragrant vanilla and fresh lemon zest are a perfect pairing with raspberries.
- Raspberries - Plump and juicy raspberries will add a perfect balance of sweet and slightly tart taste.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use store-bought or homemade sweet pastry shell. Check out my Classic Lemon Meringue Pie recipe for the instructions on how to make your own shortbread tart crust.
- Add a layer of seedless raspberry jam or raspberry conserve to the bottom of your pastry case to intensify the raspberry flavour. You can also swirl a couple of tablespoons of raspberry jam into the filling.
- For gluten free version of this raspberry mascarpone tart, use gluten free pastry shell, or use gluten free flour when making your own.
- Swap raspberries for blackberries, blueberries or any of your favourite berry type.
- If you're not a fan of creamy vanilla mascarpone filling, try it with frangipane filling instead, or why not give this Chocolate Sawdust Pie recipe a go?
Instructions
Step 1. Whisk the sugar and egg together until well combined.
Step 2. Add mascarpone, cream, lemon zest and vanilla and combine until you have smooth mixture.
Step 3. Pour the filling into the tart shell.
Step 4. Top with raspberries and bake for 20 minutes, or until pale golden and just set.
Remove from the oven and allow the tart to cool for 10-15 minutes on the kitchen counter.
Serving suggestion: This raspberry mascarpone tart can be served warm, at room temperature, or cold. You can dust it with some icing sugar and add some extra lemon zest on top. It can also be served with a dollop of crème fraiche or some whipped cream.
Storage
Mascarpone tart with raspberries will keep well in the fridge for 3-4 days. I recommend storing it closed container, to prevent it from drying out and absorbing any of the fridge smells.
This tart can also be made a day or two ahead, and stored in the fridge. It is not suitable for freezing.
Top Tips
- If you notice any liquid around your mascarpone cheese, drain it before using it in the recipe.
- Cream the filling ingredients well, but don't over-mix. There should be no lumps in the batter / filling mixture. You can also strain the filling mixture through a fine sieve to give it super smooth texture.
- Avoid over-baking your mascarpone tart. It is ready when it is just set in the middle. It will also continue to set as it cools.
Frequently Asked Questions
I do not recommend using frozen raspberries in this recipe. Frozen berries have higher water content and could add too much liquid to this bake. Stick to fresh raspberries for best results.
I recommend making the filling on the day, rather than in advance. Alternatively, you can bake your tart a day in advance and just store it in the fridge.
You do not need to blind bake ready made tart shell. The ready baked pastry cases are ready to use and can hold most fillings, without causing soggy bottoms.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag @anna_wierzbinska on Instagram!
📖 Recipe
Raspberry Mascarpone Tart
Equipment
- kitchen whisk
- large bowl
Ingredients
- 1 medium sweet pastry case ( 24cm / 9-inch)
- 50 g caster sugar
- 1 large egg
- 250 g mascarpone cheese cold
- 100 ml double cream (heavy cream) cold
- 1 large lemon, zest only
- 1 teaspoon vanilla extract
- 200 g fresh raspberries
Instructions
- Heat the oven. Preheat the oven to 170°C (325°F).
- Make the filling. In a large bowl or large mixing jug, whisk together sugar and egg until well combined. Add mascarpone cheese and double cream and whisk everything gently together, until you have smooth, lump-free mixture.50 g caster sugar, 1 large egg, 250 g mascarpone cheese, 100 ml double cream (heavy cream)
- Transfer the filling to the tart shell. Add lemon zest and vanilla to the mascarpone mixture and whisk again. Pour the mixture into the pastry case and arrange raspberries on top.1 large lemon, zest only, 1 teaspoon vanilla extract, 200 g fresh raspberries, 1 medium sweet pastry case ( 24cm / 9-inch)
- Bake raspberry tart. Bake in the middle shelf of the oven for about 20 minutes, or until pale golden and just set in the middle. Remove from the oven and allow it to cool for 10 minutes. Serve slightly warm, or transfer to the fridge for a couple of hours to chill, then serve it cold.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- Make sure to drain any excess water from mascarpone cheese before using it.
- Cream the filling ingredients well, but don't over-mix. There should be no lumps in the batter / filling mixture. You can also strain the filling mixture through a fine sieve to give it super smooth texture.
- Avoid over-baking your mascarpone tart. It is ready when it is just set in the middle. It will also continue to set as it cools.
Loreto and Nicoletta Nardelli says
Easy and impressive at the same time, this raspberry mascarpone tart came out in almost no time at all with a store-bought tart shell. So delicious!
Erin says
This looked so cute and easy I had to try it right away! It was SO dreamy. I'll be making this again for Valentine's Day!
Marta says
I made this tart for an early Galentine's brunch and everyone loved it. The tartness of the raspberry paired beautifully with the creamy mascarpone.
Lauren says
This raspberry tart was so delicious. I loved the fresh raspberry flavor. Pretty sure I am making this for Easter this year too!
Amy says
Simply delicious! Light, creamy and perfect. Everyone loved it. Thank you for an amazing dessert.
Anna says
Hey Amy, pleasure all mine! Thanks so much for trying and enjoying the recipe, and a huge thanks for taking time to leave this review and rating!
lulu says
Hi Anna,
I was wondering if you have ever made the mascarpone filling beforehand and stored it in your fridge before baking? Im wondering how long the mascarpone filling can be stored for before baking...
Thank you,
Lulu
Anna says
Hi Lulu, I wouldn't recommend making the filling on its own in advance. You can bake the whole thing a day ahead and store it in the fridge as an alternative.
Emma says
Hi!
This looks so delicious! I was wondering, if you buy shortcut pastry sheets if you need to blind bake them before?
Thanks!
Connie says
Such a beautiful tart! I recently starting using mascarpone cheese in some recipes and I love it's creamy flavor. Great combination with raspberries!
Anna says
Thanks Connie, I couldn't agree more, raspberries and mascarpone meant to be together!
Sharon says
If Spring had an official dessert, I think that this raspberry tart would be it!
Anna says
Aww thanks so much Sharon, I love this tart, especially at this time of the year, as it is perfect on a warm day!
Eva says
This is beautiful (I'm a huge fan of your photos) and sure must taste fantastic. Mascarpone is such an amazing ingredient, yet so underrated.
Anna says
Thank you very much Eva, that's so great to hear! And totally agree, mascarpone is a fantastic ingredient, love it's smooth texture and light taste!
Tatiana says
I just made it and I can say: this tart is one of the best tarts I've ever done! The combination of raspberries and mascarpone is out of this world!
Anna says
Hi Tatiana! That is such a great news! I'm so happy to hear that! Isn't that combo of sweet and juicy berries with smooth and creamy cheese the best thing ever? x
Tawnie Kroll says
This was so tasty - and your photos are STUNNING!! Can't wait to make this again already.
Anna says
Thanks so much Tawnie, I'm so happy to hear that you've tried and enjoyed this recipe! We've been having it on repeat in our house lately, it's a perfect treat on a warm day!
Pam Greer says
I am not going to tell anyone how easy it is to make this gorgeous dessert!! I'm just going to let them think I'm an amazing baker!
Anna says
haha, I like your style Pam! And I'm sure you are an amazing baker!
Pam says
I love a recipe that is deceivingly simple. Impress everybody without having to go to a ton of trouble.
Anna says
Me too Pam, sometimes simple and hassle-free solutions are best! Using ready-made pastry case takes all the hassle away from this recipe!
Mary says
Looks great! What temp US should I use? No fan in oven.
Can I sub other berries – I don’t have raspberries on hand but I have blackberries
annabanana says
Hi Mary, thanks so much! Temperature should be around 330F. And yes, you can use any other type of berries in this recipe, blackberries will also work great!