Raspberry Cream Tart

  • jgilly Posted: 04/12/09
    Worthy of a Special Occasion

    Had a lot of trouble with this one. The mascarpone cream part never firmed up, even though I followed the recipe exactly. The crust was also very dense. Don't think I would make this one again.

  • jctaveau Posted: 02/19/09
    Worthy of a Special Occasion

    Made this for a friend's birthday -- it was a big hit. It looks so elegant, but it was relatively easy to make. And it was delicious!

  • oksothen Posted: 05/26/11
    Worthy of a Special Occasion

    As the original creator of this recipe, I would like to say that my recipe called for two 8 oz containers of mascarpone cheese and no whipped cream. The teaspoon of almond extract should be 1/2 tsp almond and 1/2 tsp vanilla as well. Sunset magazine altered it for publication when I submitted it for a contest. I tried their way just to see if they improved it and they did not in my opinion. Also I did not use a food processor for the crust as that would make it tough. I processed the almonds and granulated sugar only and the rest of the crust was done by cutting the butter in by hand. I hope this helps - Johnna

  • Eliseinpdx Posted: 09/21/11
    Worthy of a Special Occasion

    This recipe has become a family favorite and is often my "go to" recipe for entertaining. It has several steps but is very simple to make. The only time I ever had trouble with it was once when my mascarpone didn't whip up and it seemed to separate. I attribute this to the fact that it sat on the counter too long and got warm. Other than that, it has turned out perfect every time and I always get rave reviews. I love the flavor combination of almonds, chocolate, and raspberries. My husband and kids suggested some things we could do to tweak the recipe using different nuts and fruits. I told them "don't mess with perfection!"

  • MBMBMB2 Posted: 07/07/12
    Worthy of a Special Occasion

    Surprisingly easy and quite tasty. I followed the creator's recommendation about only doing the almonds and sugar in the food processor; the crust was a perfect consistency. My only complaint was the mascarpone part was very sugary for my tastes. Next time I will reduce the amount of powdered sugar by a third, and then I think it will be 5 stars.

  • deannelc Posted: 04/20/14
    Worthy of a Special Occasion

    This tart is delicious - and is pretty easy to make. I used almond flour instead of sliced almonds and skipped the food processor completely. I whisked the dry ingredients, worked the butter in by hand and mixed in the egg - easy and less dishes to wash. Also, I just heated the chocolate on a medium temp in the microwave. I would recommend cutting small pieces of this tart as it is fairly rich.

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