Easter is almost here as well as the time when we think what to bake. If you don´t have time for long-preparation cakes, this Easter Pink Raspberry Tart is right for you. It is made with traditional kneaded dough, jam, mascarpone whipped cream layer and chocolate Easter eggs. Besides its simplicity and quickness of its preparation, it has another advantage – beautiful subtle natural pink color which is created with a few tablespoons of raspberry juice. This way, the tart tastes like raspberries, plus raspberry jam. If you don´t have the raspberry one, use for example cherry or strawberry jam, or just any red jam. Raspberries are matched with subtle lemon flavor, thanks to lemon zest. Moreover, no need to use gelatin since tart nicely holds its shape thanks to a bigger amount of mascarpone. The only thing left is to top it with crushed colorful Easter chocolate eggs and the simple Easter tart is made.
- Dough:
- 250 g all-purpose flour
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Filling:
- Raspberry or Cherry Jam
- 250 ml heavy cream
- 300 g mascarpone
- 4 tbsp raspberry juice
- 3 ½ tbsp icing sugar
- Zest from ½ fresh lemon
- Blanched almonds
- Colorful Easter eggs
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Dough:
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Mix and combine flour with butter, icing sugar, egg, salt and water. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
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Take the dough out after an hour, roll it out on a floured work surface and put it on the greased rectangular tart baking pan – apply dough also around the sides. Cut off the remaining dough around the edges of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
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Bake for 15 - 20 minutes at 180 degrees or until the edges begin to brown. Take it out from the oven.
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Remove the baking paper and legume, leave it cool. Spread jam over the cooled tart.
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Filling:
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In the bowl, whip heavy cream using a mixer.
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Incorporate mascarpone, raspberry juice, icing sugar and lemon zest into whipped cream using a spatula. Stir well.
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Spread filling over jam. Put the tart in the refrigerator, preferably overnight.
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Decorate it with almonds and Easter eggs before serving.
- Baking pan - 14 x 36 cm
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