Baked Raspberry Mascarpone Tart (gluten-free)
Serves 820 mins prep45 mins cook
Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours – this baked raspberry mascarpone tart is an easy win.
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What you need
Instructions
2 Position a rack in the center of the oven and preheat to 350ºF. Make and parbake the tart crust as directed. Don't forget to press it down after baking it so it will hold together well. 8 In a large measuring pitcher or medium bowl, whisk together the sugar, flour, and salt. Whisk in the egg. Stir in the lemon zest, vanilla, and mascarpone until smooth, mashing the mascarpone to eradicate any lumps or working the mixture through a medium-mesh strainer if the lumps are stubborn. 9 Spread the filling into the bottom of the warm, parbaked crust and place the berries evenly over the top. Bake the tart at 350ºF about 25 minutes until the edges are puffed and the custard is set when you give it a shake. 10 Let the tart cool to room temperature or slightly warm. Release the edges of the pan and slide the tart onto a cutting board. Cut into wedges and serve. 11 Store refrigerated airtight for up to 3 or 4 days; the crust will soften a bit.View original recipe