• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anna Banana
  • RECIPES
  • ABOUT
    • Privacy Policy
  • MY GEAR
  • COLLABORATE
  • PORTFOLIO
menu icon
go to homepage
  • RECIPES
  • COLLABORATE
  • CONTACT
  • ABOUT
  • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COLLABORATE
    • CONTACT
    • ABOUT
    • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Recipe

    Raspberry mascarpone tart

    Published: May 18, 2020 · Modified: Feb 25, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads · 38 Comments

    Jump to Recipe Print Recipe

    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.

    top view close up of slices of raspberry tart arranged in a circle

    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!

    top view of the ingredients for sweet tart with berries
    overhead shot of baked raspberry mascarpone tart on white board

    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.

    • top view of a person whisking sugar and egg
    • overhead shot of a person mixing the creamy filling

    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.

    • overhead shot of a person pouring the filling into the tart base
    • top view of a person decorating tart with raspberries

    If you are looking for a gluten-free version of this tart, check out this post from The Bojon Gourmet.

    overhead view on raspberry mascarpone tart

    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.
    top view close up of slices of berry tart on a plate
    super close up of a slice of berry tart with a piece missing

    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.

    overhead view at 4 individual slices of raspberry mascarpone tart
    side close up of a slice of sweet tart on a plate
    overhead shot of 8 slices of mascarpone tart with berries
    Print Recipe Pin Recipe
    4.91 from 21 votes

    Raspberry mascarpone tart

    This super easy tart would make a perfect make-ahead dessert for any occasion. Crispy and buttery base, creamy filling and juicy berries make the most delicious combination that you will love!
    Prep Time10 mins
    Cook Time20 mins
    Chilling time2 hrs
    Total Time2 hrs 30 mins
    Course: Dessert
    Cuisine: Vegetarian
    Keyword: mascarpone tart, raspberry tart
    Servings: 8 slices
    Calories: 188kcal
    Author: Anna Wierzbinska

    Equipment

    • whisk
    • large bowl

    Ingredients

    • 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
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    For homemade pastry case, follow this recipe 
    You can skip the refrigerating the baked tart for 2 hours, but it helps to firm it up and the tart is much easier to slice and holds it shape.
    You can replace raspberries with your favourite berries.
     

    Nutrition

    Calories: 188kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 26mg | Potassium: 46mg | Fiber: 2g | Sugar: 7g | Vitamin A: 480IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More Recipe

    Reader Interactions

    Comments

    1. Amy

      March 07, 2021 at 12:06 am

      Simply delicious! Light, creamy and perfect. Everyone loved it. Thank you for an amazing dessert.

      Reply
      • Anna

        March 07, 2021 at 1:25 pm

        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!

        Reply
    2. lulu

      June 29, 2020 at 9:16 pm

      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

      Reply
      • Anna

        June 30, 2020 at 1:50 pm

        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!

        Reply
    3. Emma

      June 08, 2020 at 4:08 am

      Hi!
      This looks so delicious! I was wondering, if you buy shortcut pastry sheets if you need to blind bake them before?

      Thanks!

      Reply
      • Anna

        June 08, 2020 at 2:15 pm

        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!

        Reply
    4. Connie

      June 01, 2020 at 8:36 am

      5 stars
      Such a beautiful tart! I recently starting using mascarpone cheese in some recipes and I love it's creamy flavor. Great combination with raspberries!

      Reply
      • Anna

        June 02, 2020 at 2:13 pm

        Thanks Connie, I couldn't agree more, raspberries and mascarpone meant to be together!

        Reply
      • Rani

        April 22, 2021 at 2:52 pm

        Hello,

        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?

        Reply
    5. Sharon

      June 01, 2020 at 1:19 am

      5 stars
      If Spring had an official dessert, I think that this raspberry tart would be it!

      Reply
      • Anna

        June 02, 2020 at 2:14 pm

        Aww thanks so much Sharon, I love this tart, especially at this time of the year, as it is perfect on a warm day!

        Reply
    6. Veronika

      May 30, 2020 at 10:14 pm

      5 stars
      OMG! My mouth is watering looking at your photos! This tart looks absolutely delicious! Plus, I love anything made with mascarpone!

      Reply
      • Anna

        June 02, 2020 at 2:14 pm

        Glad you like it Veronika, thanks so much!

        Reply
    7. Paula Montenegro

      May 29, 2020 at 10:25 pm

      5 stars
      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.

      Reply
      • Anna

        June 02, 2020 at 2:15 pm

        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

        Reply
        • Kamila

          March 17, 2021 at 10:41 am

          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 ?

          Reply
          • Anna

            March 18, 2021 at 10:47 am

            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.

            Reply
    8. Jenny

      May 29, 2020 at 7:23 pm

      5 stars
      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.

      Reply
      • Anna

        June 02, 2020 at 2:16 pm

        Thanks Jenny, let me know how did you get on! Hope you will enjoy the recipe as much as I do!

        Reply
    9. Eva

      May 29, 2020 at 3:03 pm

      5 stars
      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.

      Reply
      • Anna

        June 02, 2020 at 2:18 pm

        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!

        Reply
    10. GUNJAN C Dudani

      May 29, 2020 at 2:54 pm

      Looks like an interesting recipe. Your images are making me hungry and I ma drooling over this tart.

      Reply
    11. Tatiana

      May 29, 2020 at 2:42 am

      5 stars
      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!

      Reply
      • Anna

        May 29, 2020 at 1:22 pm

        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

        Reply
    12. Marta

      May 26, 2020 at 7:43 pm

      5 stars
      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!

      Reply
      • Anna

        May 29, 2020 at 1:21 pm

        I hope you've enjoyed the recipe Marta, let me know how did you get on!

        Reply
    13. Tawnie Kroll

      May 26, 2020 at 4:18 pm

      5 stars
      This was so tasty - and your photos are STUNNING!! Can't wait to make this again already.

      Reply
      • Anna

        May 29, 2020 at 1:20 pm

        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!

        Reply
    14. Katherine

      May 26, 2020 at 3:52 pm

      5 stars
      OOoh this tart sounds amazing with the creamy filling and zingy raspberries!

      Reply
      • Anna

        May 29, 2020 at 1:19 pm

        They both work incredibly well in this recipe, match made in heaven!

        Reply
    15. Pam Greer

      May 26, 2020 at 3:24 pm

      5 stars
      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!

      Reply
      • Anna

        May 29, 2020 at 1:18 pm

        haha, I like your style Pam! And I'm sure you are an amazing baker!

        Reply
    16. Pam

      May 26, 2020 at 3:09 pm

      5 stars
      I love a recipe that is deceivingly simple. Impress everybody without having to go to a ton of trouble.

      Reply
      • Anna

        May 29, 2020 at 1:17 pm

        Me too Pam, sometimes simple and hassle-free solutions are best! Using ready-made pastry case takes all the hassle away from this recipe!

        Reply
    17. stephanie

      May 26, 2020 at 2:57 pm

      5 stars

      5 stars
      These look so pretty, and tasty!!

      Reply
      • Anna

        May 29, 2020 at 1:16 pm

        Thanks Stephanie.

        Reply
    18. Mary

      May 21, 2020 at 6:30 pm

      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

      Reply
      • annabanana

        May 21, 2020 at 8:53 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

    Vegan Baking

    • Vegan Banoffee Pie
    • Peach Tart (vegan, gluten-free, refined sugar free)
    • Vegan Salted Caramel Cupcakes
    • Vegan Sweet Potato Cinnamon Rolls

    Featured On:

    Trending Recipes

    • Easy Apple Cake
    • French Cruller Doughnuts
    • Chocolate Crepe Cake
    • Small batch lemon drizzle cake

    Footer

    ↑ back to top

    About

    • About Anna
    • Services
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Information

    • Privacy Policy
    • Contact
    • Accessibility

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Anna Banana