This ridiculously delicious raspberry mascarpone tart is made ahead of time, comes together quickly, and will look gorgeous on your table.
Raspberry Mascarpone Tart with Gingersnap Crust
2 hrs 30 mins
- 9 ounces gingersnaps or about 3 cups of broken pieces
- 6 tablespoons melted butter
- 8 ounces mascarpone cheese room temperature
- 6 ounces cream cheese room temperature
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup sugar
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla
- 1 to 1 1/2 pints raspberries or mixed berries, for topping
Preheat oven to 325. Grind the gingersnaps in a food processor to fine crumbs. Pour in melted butter and pulse until the crumbs are moistened. Press into your tart pan evenly, and bake about 8 minutes. Let cool completely.
Beat the mascarpone and cream cheese with a mixer until no lumps remain. Add in the the yogurt, sugar, lemon zest and vanilla and mix until smooth and creamy. Pour into the cooled crust and chill in the refrigerator for an hour or two.
Arrange the fruit on top of the tart and place back in the fridge for another hour or two, or up to 8 hours.
- Use all raspberries for a more elegant appearance, or if this is for a 4th of July celebration, you might choose to use a mixture of blueberries and raspberries for a festive patriotic-themed dessert. To further amp up the kitsch, arrange the blueberries in the shape of a star with the raspberries encircling it.
- You can use a 9" or 10" tart pan. The larger will give you a thinner crust and more fruit, while the smaller will have a thicker crust and a thicker filling-to-fruit ratio. Both are heavenly, use whatever you have.
Try with the Domaine Ste. Michelle Brut Rosé. The fresh berries, creamy filling and spiced crust are a match made in heaven for this wine, and the low-alcohol content caps a perfect evening.