This raspberry cardamom mascarpone tart recipe from Benjamina Ebuehi is a perfect dessert for warm months, combining crisp puff pastry, aromatic cardamom, and creamy mascarpone. It's an elegant yet simple bake that works for both casual dinners and special occasions.
Why This Raspberry Cardamom Mascarpone Tart Stands Out
The key to this tart is layering textures: a flaky puff pastry base, soft frangipane, a crunchy demerara sugar crust, silky mascarpone topping, and juicy raspberries. The green cardamom adds a unique floral note that pairs beautifully with the berries.
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Ingredients You'll Need
- 320g sheet ready-rolled puff pastry
- 2 large eggs (1 for egg wash)
- 80g unsalted butter, softened
- 100g caster sugar
- ½ tsp freshly crushed green cardamom (5-7 pods)
- 100g ground almonds
- 225g fresh raspberries
- 2-3 tbsp demerara sugar
- 220ml double cream
- 120g mascarpone
- 1 tsp vanilla extract
- 1½ tbsp icing sugar
Step-by-Step Baking Instructions
Preheat your oven to 200C (180C fan)/390F/gas 6. Unroll the puff pastry on its baking paper and place on a large tray. Score a 4cm border around the edge, prick the inside with a fork, and brush the border with egg wash. Bake for 10 minutes until puffy, then tap down the middle and let cool slightly. Reduce oven to 180C (160C fan)/350F/gas 4.
In a bowl, mix butter, sugar, and cardamom until smooth. Beat in one egg, then fold in ground almonds. Spread this frangipane inside the pastry border, top with 175g of raspberries. Brush the border again with egg wash, sprinkle demerara sugar, and bake for 20-25 minutes until golden brown. Cool completely.
Whip cream, mascarpone, vanilla, and icing sugar until just thickened. Spoon swoops of the mascarpone mix over the cooled tart and finish with remaining raspberries.
Comparison: Puff Pastry vs Shortcrust for Tarts
| Feature | Puff Pastry | Shortcrust Pastry |
|---|---|---|
| Texture | Flaky, light, crispy | Crumbly, dense, buttery |
| Preparation Time | Ready-rolled saves time | Requires chilling and rolling |
| Best For | Quick tarts, sweet or savory | Classic fruit tarts, quiches |
| This Recipe | Ideal for warm weather | Not recommended |
Key Takeaways for Perfect Results
- Use freshly crushed cardamom for maximum flavor
- Don't overwork the frangipane; keep it smooth
- Cool the tart completely before adding mascarpone topping
- For extra crunch, sprinkle demerara sugar generously
- Serve within a few hours for best texture
FAQ
Can I use frozen raspberries for this tart?
How do I store leftover raspberry cardamom mascarpone tart?
Can I substitute mascarpone with cream cheese?
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