Raspberry and mascarpone tartlets are easy to make and look great. That would be the ultimate pastry. You can make these raspberry tarts within 10 minutes. They have a wonderfully sweet raspberry taste on a creamy mascarpone bed. Sprinkled with lemon and mint sugar, this is simply a delicious treat!
Raspberry and Mascarpone Tartlets
Sweet raspberries, fresh mint, slightly sour lemon, and creamy mascarpone. The ideal combination for a treat. The whole is laid out on a biscuit, which you can buy ready-made (Pampas shells), but of course, you can also easily make it yourself. I'll give you the recipe for that too.
If you decide to make this treat, I'm sure you'll enjoy it because it is pleasing to the eye and mouth-watering.
What do you need for Mini Raspberry Tarts?
To prepare these Raspberry and Mascarpone Tartlets, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Biscuits - Buy them ready-made (Pampas shells) or make them yourself using the enclosed recipe.
- Mascarpone - a soft and rich cheese that makes the mousse very creamy.
- Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Cream - Use a cream, which you can whip. This makes the topping airy.
- Maple Syrup - A sugar syrup extracted from the Maple Tree. It has a light brown, soft caramel taste.
- Raspberries - Sweet, soft, and deliciously juicy. Do not wash them; just wipe them clean with a damp piece of paper. Remove any leaves or stems by hand.
- Lemons - Freshly squeezed lemon juice. Nothing can beat that. Or use fresh lime juice (also excellent)
- Sugar - Sweetens the mascarpone cream
- Mint leaves - This sweet herb gives a cooling effect in your mouth when you eat it. This will provide a real flavor burst!
How to prepare Raspberry Lemon-Mascarpone Tartlets
You can find a printable recipe with a step-by-step description at the bottom of this blog. Do you want to make the pastry shells yourself? Then look in the recipe card for the ingredients and description.
- Place sugar, lemon zest, and mint in a food processor and grind the sugar fine.
- Pour the cream, vanilla extract, and maple syrup into a large bowl and add the mascarpone. Mix until the cream is stiff.
- Spoon the cream mixture into the shortbread (1 to 2 tablespoons) and top with three to five raspberries.
- Sprinkle with lemon sugar.
Serve right away!
Garnish with additional mint leaves if desired.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Raspberry tartlets wit lemon
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Equipment
Ingredients
Tartlets (optional)
1⅓ cup self-rising flour
½ cup sugar
⅛ teaspoon salt
1 stick butter cold, cut in cubes
Mascarpone cream
½ cup mascarpone
½ cup cream
1 teaspoon vanilla extract
4 teaspoons maple syrup
Topping
- ½ cup sugar
1 teaspoon lemon zest
5 fresh mint leaves- 6 tartlets (or buy Pamplas shells)
4 oz. Raspberries fresh
Instructions
tartlets
- Preheat the oven to
350 °F or 
320 °F. - Grease the tins with butter. You can use a cupcake form, brioche form, or just a pretty tin as a baking form.
- In a bowl, mix the self-rising flour, sugar, and salt.1⅓ cup self-rising flour, ½ cup sugar, ⅛ teaspoon salt
- Put it in the bowl of a food processor with a knife and mix the diced butter through it until you have a cohesive dough. If you don't have a food processor, cut the butter with knives through the dough until you've got a smooth dough.1 stick butter
- Press the dough into the molds and place them in the refrigerator for 15-30 minutes.
- Lay baking paper in the mold and fill it with baking peas (it's called blind baking and ensures that the bottom stays flat).
- Bake for 20 minutes, remove the baking paper and bake for another 5 minutes until the pastry bottoms are golden brown.
- Let them cool to room temperature.
Mascarpone cream
- Put the cream, mascarpone, maple syrup, and vanilla extract in a bowl.½ cup mascarpone, ½ cup cream, 1 teaspoon vanilla extract, 4 teaspoons maple syrup
- Mix with a mixer until the cream is stiff.
Topping
- Put the sugar, lemon zest, and mint in the bowl of a food processor with a knife.½ cup sugar, 1 teaspoon lemon zest, 5 fresh mint leaves
- Grind the sugar.
Raspberry tart with lemon
- Place the shortcake bottoms in front of you and top with mascarpone cream.6 tartlets (or buy Pamplas shells)
- Put the raspberries on top of the cream.4 oz. Raspberries
- Sprinkle some lemon sugar on the raspberries.
Notes
- If you bake the bottoms yourself, you can do this up to 2 days in advance. Store airtight at room temperature.
- You can make the sugar up to 2 days in advance. Store in an airtight container at room temperature.
- Whip the cream mixture. This can be done up to one day in advance. Store covered in the refrigerator.
- The raspberries can be wiped clean in the morning. Store in the fridge until use.
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