Makes 6 to 8 servings
I went to the market yesterday thinking I would make a strawberry pie, only to find newly arrived fresh raspberries. I was thrilled to make a raspberry tart for the Millstone readers. So I set too, hoping to come up with a delicious raspberry tart. In earlier days, I would make custard for the base of the tart, but I love mascarpone that is the perfect and an easy replacement. Raspberries are so fragile, so clean them, by gently spraying them with room-temperature water. Let them dry before disturbing them.
- 3, ½ pt (½ cup) fresh raspberries
- 1 275 gm mascarpone container
- 1½ oz (42 g) semi or bitter-sweet chocolate
- 2 tbsp (30 ml) melted red currant jelly or a similar jelly
Sweet tart pastry for 9-inch (22.5 cm) tart
- 6 tablespoons (75 ml) butter, cut into cubes
- ¼ cup (60 ml) granulated sugar
- 1 large egg yolk, roam-free
- 1 cup (250 ml) unbleached all-purpose or bread flour
- ½ teaspoon (2 ml) lemon zest Pinch salt
1. Place butter and sugar in food processor and process briefly and add yolk to process briefly. Add the flour, lemon zest and salt and process just until dough forms. Remove the dough and knead with the heel of the hand until smooth ball forms. Wrap and chill the dough for 25 minutes to rest the gluten in the dough.
2. Preheat the oven to 350ºF (180ºC). Place the dough in the centre of the tart pan; press it over the bottom and up the sides of pan. Use your thumb to even off the top edge. Prick the bottom with a fork 5-6 times to prevent expanding hot air causing pastry to bubble. Place tart pan in the freezer for 5 – 6 minutes to chill the dough.
3.Bake for 18- 20 minutes or until the pastry is golden and pulls away from the sides of the pan. Half way through baking, if a bubble appears, prick it and gently press it down. Cool.
4. Melt the chocolate just until it looses its shape, then whisk into the mascarpone until mixture is smooth. Pour into the baked tart shell and smooth the top surface. Neatly place raspberries in a circular pattern with berries very close together. Brush 1/4 cup (60 ml) melted red currant jelly over the raspberries.