Baked Mascarpone & Raspberry Tart with chocolate dipped strawberries

Baked Mascarpone & Raspberry Tart with chocolate dipped strawberries

  • 20 Mins
  • Serves 6

  • 1 x 20cm round or heart shaped cheesecake tin (lightly greased or lined with baking paper)
  • 80g Nice biscuits & 80g Gingernut biscuits
  • 40g melted Butter
  • 40g Caster Sugar
  • 2 x Large Sunny Queen Free Range eggs
  • 200g Mascarpone Cheese
  • 130g Cream Cheese
  • 70ml Cream
  • Zest of 1/2 lemon
  • 1 teaspoon Vanilla Extract
  • 150g Raspberries
  • Step 1.

    Preheat oven to 150c (fan forced)

  • Step 2.

    Blitz the biscuits in a food processer to make crumbs. Transfer to a bowl and stir in the melted butter

  • Step 3.

    Push crumb mix into tin (about 5-10mm thickness)

  • Step 4.

    In an electric mixer– beat the sugar, vanilla extract, cream cheese and mascarpone until smooth and slightly thickened

  • Step 5.

    Add eggs one at a time, beating well with each addition

  • Step 6.

    Add the cream and mix on medium until mixture thickens slightly

  • Step 7.

    Pour mixture onto base, push berries into the surface

  • Step 8.

    Cook on the middle shelf of oven for 30 minutes or until mixture is puffed slightly and cooked through

  • Step 9.

    Allow to cool for 20 minutes then remove carefully from the tin

  • Step 10.

    Serve fresh at room temperature

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