RASPBERRY AND MASCARPONE TART
Fresh summer raspberries are a deliciously aromatic snack that, when combined with mascarpone, can make a refreshing topping to your tart. Use crushed McVitie’s Digestives for the base to create a contrast between sweet and savoury. Makes for a perfect summertime dessert!
30 MINS. PREPARATION - 4 HRS. REFRIGERATION
Serves 6
INGREDIENTS
- Make the base by finely crushing McVITIE’S DIGESTIVES© with a rolling pin and mixing them together with melted butter. Press into a round baking dish and put in the freezer while creating the mascarpone mixture.
- In a bowl, mix the mascarpone with milk and around 200g of jam. Sprinkle one pack of gelatin powder in a saucepan and add five tablespoons of water. Leave for around 10 minutes until the powder has soaked up all of the water, then heat it gently until dissolved.
- Stir one tablespoon of the mascarpone mix into the gelatin, then mix in the remaining mascarpone cream.
- Take the baking dish from the freezer and spread the remaining jam over the biscuit base. Pour over the mascarpone mix and put the tart back into the freezer.
- Before serving, whip the cream and stir chopped fresh raspberries into it, setting a few aside for garnish. Pipe this raspberry cream over the cake in peaks and arrange some raspberries on top to finish.
RECIPE
- Make the base by finely crushing McVITIE’S DIGESTIVES© with a rolling pin and mixing them together with melted butter. Press into a round baking dish and put in the freezer while creating the mascarpone mixture.
- In a bowl, mix the mascarpone with milk and around 200g of jam. Sprinkle one pack of gelatin powder in a saucepan and add five tablespoons of water. Leave for around 10 minutes until the powder has soaked up all of the water, then heat it gently until dissolved.
- Stir one tablespoon of the mascarpone mix into the gelatin, then mix in the remaining mascarpone cream.
- Take the baking dish from the freezer and spread the remaining jam over the biscuit base. Pour over the mascarpone mix and put the tart back into the freezer.
- Before serving, whip the cream and stir chopped fresh raspberries into it, setting a few aside for garnish. Pipe this raspberry cream over the cake in peaks and arrange some raspberries on top to finish.
Contact Us
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Star Brands Canada
nam.caffairs@pladisglobal.com