Easy Raspberry Tart
Posted: 05 November '09 by Kelly
Raspberry tart
Niall and I went to my mum and dad’s house for some Hallowe’en celebrations at the weekend. Everyone was bringing a dish and I decided to make a dessert. This raspberry tart was delicious and surprisingly easy to make.
You can see more photos hereImage 1Image 2
Ingredients:
- 220g (1 cup) caster (superfine) sugar
- 300g fresh raspberries
- 50g unsalted butter
- 500g mascarpone cheese
- 150ml of cream, lightly whipped
- 1 teaspoon vanilla bean paste
Method:
- To make a raspberry syrup, put the caster sugar in a pan with 60ml (¼ cup) of water and stir over low heat to dissolve the sugar.
- Increase the heat and bring to the boil. Cook until golden, then remove from the heat. Mash 100g of the raspberries and stir into the syrup. Leave to cool.
- To make the base blitz a packet of shortbread biscuits (around 500g) in a food processor. Heat up 50g of unsalted butter in a pot and add the shortbread, stir until butter has mixed well with shortbread.
- Take out of the pot and add mixture to a cake tin. Make the base as thick or thin as you want and then pat the mixture down tightly and place in fridge to set for around 30 minutes.
- Mix together the mascarpone, cream and vanilla bean paste and spoon on top of the shortbread base. Arrange the rest of the raspberries on top and drizzle with the raspberry syrup.
Enjoy
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