Ingredients
Scale
For the base
- 2 cups (250g) all-purpose flour
- 2/3 cup (150g) cold butter
- 1/2 tsp. vanilla extract
- 3 tbsp. sugar
- pinch of salt
- 1 egg
For the filling
- 9 oz. (250g) mascarpone
- 1 cup (240ml) sweetened condensed milk
- 1/2 cup (100g) sugar
- 1/2 tsp. vanilla extract
- 2 eggs
For the topping
- 18–28 oz. (500-800g) fresh raspberries (depends on the size)
- confectioner’s sugar for dusting (optional)
Instructions
- Grease a 10 inch (26cm) tart tin (preferably with a loose bottom) with butter. Sift the flour into a bowl and add sugar, salt, vanilla extract and the cold butter in small pieces. Rub everyhing with your fingers (or with a food processor) until you get fine crumbs. Add the egg and quickly knead to a smooth dough. Form a ball and wrap in plastic wrap. Let cool in the fridge for at least 60 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface slightly bigger than the tart tin (I used about 2/3 of the dough to get a thin crust – use all if you want it a bit thicker). Place in the tin and press the dough to the sides. Be careful not to make any holes or the filling will spill out during baking. Cover with baking parchment or aluminum foil and place some dried pies or a smaller baking pan on top and pre-bake for 15 Minutes. Remove parchment/foil and weight and bake for another 10-12 Minutes (the sides should not get too dark). Take out of the oven and let cool down a bit on a cooling rack.
- Adjust the heat of the oven to 350°F (180°C). In a large bowl mix mascarpone, condensed milk, sugar, vanilla extract and eggs until well combined. Carefully pour the mix on the tart base. Bake for 15 Minutes or until the center of the tart is almost set. Remove from the oven and let cool for about 10 Minutes. Decorate with the raspberries when the tart is still warm and press the raspberries gently into the cream. Let cool down completely. Dust with confectioner’s sugar (optional)
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12