Baked Mascarpone & Raspberry Tart with chocolate dipped strawberries
Ingredients
- 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
Method
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Step 1.
Preheat oven to 150c (fan forced)
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Step 2.
Blitz the biscuits in a food processer to make crumbs. Transfer to a bowl and stir in the melted butter
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Step 3.
Push crumb mix into tin (about 5-10mm thickness)
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Step 4.
In an electric mixer– beat the sugar, vanilla extract, cream cheese and mascarpone until smooth and slightly thickened
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Step 5.
Add eggs one at a time, beating well with each addition
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Step 6.
Add the cream and mix on medium until mixture thickens slightly
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Step 7.
Pour mixture onto base, push berries into the surface
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Step 8.
Cook on the middle shelf of oven for 30 minutes or until mixture is puffed slightly and cooked through
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Step 9.
Allow to cool for 20 minutes then remove carefully from the tin
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Step 10.
Serve fresh at room temperature
