Raspberry and mascarpone tart
Ingredients :
-
1 roll -
250g -
300g -
50g -
1 -
1 clove(s)
Preparation :
-
1
Preheat the oven to th.6 (180°C).
-
2
Place the shortcrust pastry in a previously buttered pie pan, then prick it with a fork to prevent it from swelling.
-
3
Bake the dough blind for 20 minutes.
Technical moves
How to cook a blind pastry?
-
4
Set it aside until it cools.
-
5
Whisk together the mascarpone, icing sugar, yoghurt and vanilla pod seeds.
-
6
Pour this mixture over the bottom of the pie and put the raspberries on top.
-
7
Place the pie in the refrigerator for 15 minutes.
Tips
For this raspberry and mascarpone tart recipe, you can count on 15 minutes of preparation. To learn more about the foods in this cake recipe, head over to our food guide here.
