2014-07-17 / From The Garden

Raspberry Tart in Chocolate Cookie Crust

Serves 6

Filling
1½ pint container fresh raspberries 1/2 cup sugar
2 tbsp. water
1 tsp. fresh lemon juice
1 8 oz. container mascarpone
cheese available in the deli dept.
of supermarkets
1/2 cup chilled heavy whipping
cream
1/4 tsp. vanilla extract
Combine raspberries, 1/4 cup
of the sugar, water, and lemon
juice in processor. Puree until
smooth. Pour puree through
strainer set over medium bowl,
pressing on solids to extract as
much liquid as possible; discard
seeds in strainer. Combine the
mascarpone cheese, heavy
whipping cream, vanilla, and
remaining one-quarter cup
sugar in another medium bowl.
Using an electric mixer, beat
until mixture is smooth and stiff
peaks form. Fold in raspberry
puree. Spread filling evenly in
cooled chocolate crust. Cover
and refrigerate tart overnight.

Crust
1½ cups chocolate wafer cookie
crumbs (about 6 oz. plain chocolate wafers, I use the "Famous"
chocolate cookies found at the
supermarket).
6 tbsp. unsalted butter, melted

1/4 cup sugar

Preheat oven to 350° F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inchdiameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on rack. Topping 2½ pint containers fresh raspberries 1/3 cup seedless raspberry preserves

Arrange fresh raspberries in circles on top of the tart. Stir raspberry preserves in heavy small saucepan over mediumlow heat until melted to form glaze. Brush glaze over fresh raspberries. Place the tart in the refrigerator for one hour before serving. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

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