Fresh raspberry mascarpone tart

Raspberry Mascarpone Tart

Photography courtesy of Adeline Borra

Hello from Burgundy! I’m writing this recipe after spending yesterday afternoon picking fresh raspberries and blackcurrants with my kids. Summers in France are special to us, a time to relax and take in the beautiful green pastures and, of course, a few glasses of wine from a nearby vineyard. Here’s what came of all those raspberries: a creamy mascarpone tart that comes together in under an hour. Feel free to add blueberries and strawberries.


2 cups heavy whipping cream
1 tablespoon granulated sugar
1 package mascarpone cheese (8oz)
3 tablespoons of vanilla sugar
1 homemade pastry crust or a thawed premade puff pastry (I prefer the Pepperidge Farm pastry sheets)
1 lb. of fresh raspberries


Preheat the oven to 375°F.

To prepare the tart, roll out the dough and fit into a 10-inch tart pan previously buttered. Don’t stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart pan with a piece of buttered aluminum foil (butter side down) or parchment paper. Fill the tart with dried beans, rice, or pie weights. Bake for 10 minutes. Remove the beans and the aluminum foil. Prick the bottom of the tart with a fork and bake for 10 more minutes Set aside to cool on a rack.

To make the filling, in a stand mixer with the whisk attachment, whisk together the mascarpone, heavy whipping cream, the vanilla sugar, and the granulated sugar, until whipped as a “Chantilly” texture. Cover the bowl and keep refrigerate.

To assemble the tart, spread the mascarpone filling all over the tart. Then dot the mascarpone with the raspberries starting from the edges. Cover the entire tart with fruit. Just before serving, dust the tart some confectioner sugar and garnish with fresh mint leaves. You can keep this dessert in the fridge for up to 8 hours.

Serves 8 to 10 people

Adeline’s Tip: Serve this stunning dessert with a fresh raspberry coulis (blend a simple syrup with 2 cups frozen raspberries. Strain the coulis to get rid of the seeds!).

About Adeline: Adeline Borra is a private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France and Spain. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more, visit