Raspberry White Chocolate Tart with Mascarpone

By The Canadian Living Test Kitchen

Tested till perfect

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Raspberry White Chocolate Tart with Mascarpone

This recipe makes 8 servings

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Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 3 sheets phyllo pastry 3 sheets phyllo pastry
  • 3 tbsp butter , melted3 tbsp butter, melted
  • 3 oz white chocolate , melted3 oz white chocolate, melted
  • 3 cups raspberries 3 cups raspberries
  • 1 cup mascarpone cheese 1 cup mascarpone cheese
  • 1/4 cup light cream 1/4 cup light cream
  • 4 tsp granulated sugar 4 tsp granulated sugar
  • 1/2 tsp vanilla 1/2 tsp vanilla

Preparation

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.

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