This fuss-free raspberry mascarpone tart is one of the easiest desserts you can make at home! Silky-smooth and creamy filling on a crispy, buttery base, topped with sweet and juicy raspberries.
If you need a quick and fuss-free recipe for delicious, seasonal dessert that can be easily made ahead, today's post is for you!
Fuss- free tart perfect for any occasion
What I love about this recipe is how totally hassle- free it is and how quickly it comes together. All that it takes is to whip the creamy, custard-like filling together and bake. It can be made well ahead of time and stored in the fridge until you are ready to serve. Also, there are no complicated ingredients and almost no equipment needed to make this delicious raspberry tart!
Use ready-made sweet pastry case
If you have been reading this blog for a while, you know I'm a firm advocate of making everything from scratch. However, sometimes, you just want a delicious dessert without spending too much time in the kitchen. Using a simple baking hacks and swaps can come handy, and that's what I did in this recipe.
Rather than making the tart base from scratch, I'm using pre-made, shop-bought sweet pastry case. Most of supermarkets sell their own, ready-made sweet pastry cases and they are great for time saving or if you just don't fancy making your own.
However, if you can't find any in your shops, or you don't mind baking your own, I've got you covered! Follow my Classic Lemon Meringue Pie recipe, where I have explained how to make your own pastry case.
If you are looking for a gluten-free version of this tart, check out this post from The Bojon Gourmet.
Tips for making this recipe
As it is a very straight-forward recipe, there is not much room for error here. However, just a couple of things to watch out for:
- Bring the ingredients to room temperature before starting (at least 30 minutes).
- Cream the filling ingredients well. There should be no lumps and clumps in the batter.
- Do not overbake! My baking time was about 20 minutes at 170C in a fan assisted oven. The tart is ready when the filling has just set in the middle.
Making ahead and storing
This raspberry mascarpone tart can be made a day ahead and stored in the fridge until you are ready to serve it. If you are making your own pastry case, you can also bake that ahead and store it (wrapped) at room temperature for up to 2 days.
Baked tart will keep well for 3-4 days, refrigerated in the airtight container.
Not a fan of mascarpone? Why not try using frangipane filling instead? Check out this Frangipane (almond cream) recipe from Spatula Desserts blog.
Raspberry mascarpone tart
- large bowl
- 1 9' shop- bought sweet pastry case *see notes for how to make your own*
- 50 g caster sugar
- 1 large egg
- 250 g mascarpone cheese room temperature
- 120 ml cream single or double will work
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 200 g raspberries
- Preheat the oven to 170 C (fan).
- In a large bowl or mixing jug, combine together the sugar and an egg. Whisk together until combined. Add mascarpone cheese and cream and mix until well combined and no lumps and clumps appear. Add lemon zest and vanilla and whisk again. Pour the filling into the pastry case and arrange raspberries on top.
- Bake in the middle shelf of the oven for about 20 minutes until pale golden and just set in the middle. Allow the tart to cool to room temperature, then transfer to the fridge for about 2 hours. Slice and enjoy!
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.
Simply delicious! Light, creamy and perfect. Everyone loved it. Thank you for an amazing dessert.
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!
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...
Hey Lulu, thanks so much for stopping by and your comment. I haven't made the filling in advance, but I believe you will be safe to prepare it few hours ahead and store in the fridge. I would suggest bringing it to room temperature and giving it a good stir before pouring into the pastry case. Hope it will work, let me know!
This looks so delicious! I was wondering, if you buy shortcut pastry sheets if you need to blind bake them before?
Hey Emma, thanks for stopping by. I would still recommend blind baking it before you pour the filling in. This way the pastry base will be much crispier and it will help you to avoid the soggy bottom! Happy baking!
Such a beautiful tart! I recently starting using mascarpone cheese in some recipes and I love it's creamy flavor. Great combination with raspberries!
Thanks Connie, I couldn't agree more, raspberries and mascarpone meant to be together!
Made this tart and skipped the crucial step of bringing the dairy ingredients to room temperature. Whilst my tart was more yellow in appearance, it nonetheless tasted amazing. I do have a question, could I use frozen berries or would that make the tart too watery? They are fresh berries which have later been frozen. I suppose I could chop them up and mix them in the batter too?
If Spring had an official dessert, I think that this raspberry tart would be it!
Aww thanks so much Sharon, I love this tart, especially at this time of the year, as it is perfect on a warm day!
OMG! My mouth is watering looking at your photos! This tart looks absolutely delicious! Plus, I love anything made with mascarpone!
Glad you like it Veronika, thanks so much!
Your recipes are always so tempting Anna, and this is certainly no exception! Love the combination of flavors and it looks so perfectly fresh and easy to make.
Hey Paula, that's such a lovely thing to say, thanks so much! I hope you can try this recipe some time soon, it's definitely worth it! x
I made that once and was delicious,I made it second time and already while mixing I have noticed that the filling was way thicker then the other day. When I baked it turned very liquidy. Something went wrong and I am sure I used the right quantity of ingredients. What could cause that? Did I overbeat that ?
Hi Kamila, thanks so much for trying the recipe, I'm glad you've enjoyed it (first time)! Sorry to hear your second attempt wasn't as successful. Over mixing the mascarpone can cause it to separate and curdle. Also, if you use lower fat version of mascarpone (which has a higher water content), it will result in watery consistency. Hope this helps, but any other questions, just let me know.
Your pictures are so pretty, the tart looks absolutely amazing. I love the combinations so much. Will be making this lovely tart as soon as possible.
Thanks Jenny, let me know how did you get on! Hope you will enjoy the recipe as much as I do!
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.
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!
GUNJAN C Dudani
Looks like an interesting recipe. Your images are making me hungry and I ma drooling over this tart.
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!
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
I’m so excited to see that I have all the ingredients needed to make this dish. This is going to be perfect for dessert tonight!
I hope you've enjoyed the recipe Marta, let me know how did you get on!
This was so tasty - and your photos are STUNNING!! Can't wait to make this again already.
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!
OOoh this tart sounds amazing with the creamy filling and zingy raspberries!
They both work incredibly well in this recipe, match made in heaven!
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!
haha, I like your style Pam! And I'm sure you are an amazing baker!
I love a recipe that is deceivingly simple. Impress everybody without having to go to a ton of trouble.
Me too Pam, sometimes simple and hassle-free solutions are best! Using ready-made pastry case takes all the hassle away from this recipe!
These look so pretty, and tasty!!
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
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!