Tested till perfect Raspberry White Chocolate Tart with Mascarpone

Raspberry White Chocolate Tart with Mascarpone

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

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 sheets 3sheetsphyllo pastry
  • 3 tbsp 3tbspbutter, melted
  • 3 oz 3ozwhite chocolate, melted
  • 3 cups 3cupsraspberryraspberries
  • 1 cup 1cupmascarpone cheese
  • 1/4 cup 1/4cuplight cream
  • 4 tsp 4tspgranulated sugar
  • 1/2 tsp 1/2tspvanilla
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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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