Now the clocks have changed, it’s officially British Summer time, YAY! Bring on all those beautiful fresh Summer flavours! I’m kicking it all off with these gorgeous Raspberry Tart Bars. With a crispy shortcrust base topped with a creamy filling, finished off with those beautifully sharp & tangy raspberries, I think we’re onto a winner don’t you??
Here is what you will need to make 12.
(Recipe adapted from BBC Good Food.)
- 375g Pack of Ready Rolled Shortcrust Pastry
- 500g Mascarpone Cheese
- 100g Golden Caster Sugar
- 100g Ground Almonds
- 2 Large Eggs
- 100g White Chocolate, roughly chopped
- 250g Fresh Raspberries
- 30 x 20cm (12 x 8″) Rectangular Cake Tin
- Baking Beans, Rice or Coins
Preheat your oven to 170°C/Fan 160°C.
If your tin is not loose bottomed, you may like to cut a couple of strips of baking paper to lay under the pastry. (This will help you remove it from the tin later.)
Take the pastry out the packet and roll a little thinner with a rolling pin. Carefully press it into the prepared tin, scrunch up a big piece of baking paper and place it over the top.
Fill with baking beans (rice & coins work well too) and bake for 10 minutes. Don’t worry about the overhang, we’ll deal with that later.
Once the 10 minutes are up, remove from the oven and take out the beans & baking paper. Place the pastry back into the oven for a further 10 minutes or until it’s golden and crispy.
Leave to one side to cool for 10 minutes then, using a sharp knife, slice off the excess pastry. It should leave a nice neat edge.
For the filling, beat together the mascarpone, sugar, almonds, eggs & white chocolate until smooth.
Carefully fold in the raspberries…
Then pour the filling into the cooled pastry case and smooth out with the back of a spoon. Place back into the oven and bake for 20-25 minutes until nice and golden on top. It should feel set with a slight wobble in the middle.
If you have the patience, it’s best to switch off the oven, open the door & let it cool there for an hour.
Just so you know – bake this until it’s a darker golden colour than the picture above. This is what happens when you have a toddler constantly pulling at your leg and emptying the entire contents of your kitchen cupboards out onto the floor. I took the photo too early then forgot to take one once I had actually finished baking. Oops! Having a toddler means I also don’t have time to clean my oven very often – don’t judge!
When the tart is cooled, place into the fridge to cool for at least an hour before removing from the tin & slicing into 12 pieces. (A 4 x 3 grid.)
Store in an airtight container in the fridge & consume within 3 days.
One word. NOM! This is what Summer tastes like! Make the most of those light nights – grab your friends, some drinks & these beautiful Raspberry Tart Bars, sit in the garden and enjoy!
I hope you enjoyed the post my lovelies, until next time.