Raspberry Mascarpone Cream Tart

5 from 1 vote

Raspberry Mascarpone Cream Tart

This is a great celebration dessert. The almond flavored crust pairs well with chocolate ganache, whipped mascarpone cream, and raspberries. Any seasonal berry will work well here.

Course Dessert

Cuisine American

Keyword Chocolate, dessert, ganache, ice cream, mascarpone, raspberry, tart

Cook Time 30

Servings

Calories 373kcal

Author Jenny Ross

Ingredients

3/4 cup blanched slivered almonds
1/2 cup granulated monk fruit
1 cup lupin flour
1/2 teaspoon salt
1/2 cup butter cold, cut into small pieces
1 egg plus 1 egg yolk
1 teaspoon almond extract
3 ounces unsweetened chocolate chopped
3 tbsp powdered monk fruit
8 ounces mascarpone cheese
1/4 cup powdered monk fruit
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 cups fresh raspberries any berry will work here

Instructions

Preheat oven to 350°F.
In a food processor, blend almonds and granulated monk fruit until finely ground then add lupin flour and salt and pulse to combine. Add butter and pulse until the butter is finely chopped. Add the egg, egg yolk, and almond extract and blend again until the dough comes together into a mass.
Press the dough evenly into the bottom but not the sides of a 10 inch tart pan with a removable bottom. Bake until golden brown, about 25 to 30 minutes, checking after 25 minutes. Let cool to room temperature, then remove the tart ring.
Combine 3 tablespoons of cream and the chocolate in a small bowl and melt in microwave at 50% power, about 2 minutes, checking after one minute, stirring, and then at 10 second intervals. Once melted, add in 3 tablespoons powdered monkfruit and stir together until completely smooth. Spread the chocolate onto the crust and let it cool to room temperature, roughly 10 minutes.
While the chocolate cools, mix the powdered monk fruit, salt, and vanilla into the mascarpone cheese. Then beat the remaining cream to stiff peaks. Fold the cheese and whipped cream together. When the chocolate is cool, spoon the cream onto the chocolate covered tart. Decorate with raspberries and serve.

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