RASPBERRY AND MASCARPONE TART

Fresh summer raspberries are a deliciously aromatic snack that, when combined with mascarpone, can make a refreshing topping to your tart. Use crushed McVitie’s Digestives for the base to create a contrast between sweet and savoury. Makes for a perfect summertime dessert!

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30 MINS. PREPARATION - 4 HRS. REFRIGERATION

serving
Serves 6

INGREDIENTS

  1. Make the base by finely crushing McVITIE’S DIGESTIVES© with a rolling pin and mixing them together with melted butter. Press into a round baking dish and put in the freezer while creating the mascarpone mixture.
  2. In a bowl, mix the mascarpone with milk and around 200g of jam. Sprinkle one pack of gelatin powder in a saucepan and add five tablespoons of water. Leave for around 10 minutes until the powder has soaked up all of the water, then heat it gently until dissolved.
  3. Stir one tablespoon of the mascarpone mix into the gelatin, then mix in the remaining mascarpone cream.
  4. Take the baking dish from the freezer and spread the remaining jam over the biscuit base. Pour over the mascarpone mix and put the tart back into the freezer.
  5. Before serving, whip the cream and stir chopped fresh raspberries into it, setting a few aside for garnish. Pipe this raspberry cream over the cake in peaks and arrange some raspberries on top to finish.

RECIPE

  1. Make the base by finely crushing McVITIE’S DIGESTIVES© with a rolling pin and mixing them together with melted butter. Press into a round baking dish and put in the freezer while creating the mascarpone mixture.
  2. In a bowl, mix the mascarpone with milk and around 200g of jam. Sprinkle one pack of gelatin powder in a saucepan and add five tablespoons of water. Leave for around 10 minutes until the powder has soaked up all of the water, then heat it gently until dissolved.
  3. Stir one tablespoon of the mascarpone mix into the gelatin, then mix in the remaining mascarpone cream.
  4. Take the baking dish from the freezer and spread the remaining jam over the biscuit base. Pour over the mascarpone mix and put the tart back into the freezer.
  5. Before serving, whip the cream and stir chopped fresh raspberries into it, setting a few aside for garnish. Pipe this raspberry cream over the cake in peaks and arrange some raspberries on top to finish.