From our kitchen to yours

Chris McGeorge

Raspberry Mascarpone Tart
This is a variation on a recipe I used to make when I worked in a restaurant. It’s easy and delicious, and it ends up being pretty quick.Ingredients:
1 prepared 9.5-inch tart shell, cooled
12 ounces mascarpone cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon honey
2 pints fresh raspberries

Method:
1. Mix together the mascarpone cheese, powdered sugar, vanilla and honey.
2. Spread into pie crust.
3. Top with raspberries. You can dump them on to cover or arrange them neatly in a pattern, depending on how rustic you want the tart to look.
4. Serve. It looks great with a mint sprig for garnish.

Store any leftovers in refrigerator.

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