Raspberry White Chocolate Tart with Mascarpone

[migration] empty title 246 Image by: [migration] empty title 246 Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 3 sheets phyllo pastry
  • 3 tablespoons butter melted
  • 3 oz white chocolate melted
  • 3 cups raspberries
  • 1 cup mascarpone cheese
  • 1/4 cup light cream
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon vanilla

Method

Cut each sheet of phyllo pastry in half lengthwise to make two 17- x 6-inch 43 x 15 cm) sheets. Lay 1 half on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush sheet with butter; top with another sheet so edges are not perfectly aligned and all 8 corners are visible. Repeat with remaining phyllo and butter.

Gently fit into 14- x 4-inch (35 x 10 cm) tart pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in 375°F (190°C) oven for 10 minutes; lift out foil with weights. Prick bottom of shell all over. Bake until golden, about 5 minutes longer. Let cool completely on rack. Remove from pan and place on serving plate.

Spread about two-thirds of the white chocolate over crust. (Make-ahead: Set aside for up to 2 hours. Remelt reserved white chocolate if necessary.) Arrange 1 cup (250 mL) of the raspberries over chocolate. Beat together mascarpone, cream, sugar and vanilla; spread over raspberries. Arrange remaining raspberries over filling. Drizzle with remaining chocolate.

Share X
Baking & Desserts

Raspberry White Chocolate Tart with Mascarpone

Login