Print

Raspberry Mango Tart with Mascarpone Filling

Close-up of a slice of raspberry mango tart showing the creamy filling and fresh fruit topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this elegant Raspberry Mango Tart featuring a crisp homemade crust, a creamy mascarpone filling, and a topping of fresh, vibrant fruit. This is a perfect summer dessert idea for entertaining.

Ingredients

Scale
  • For the Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • For the Mascarpone Filling: 8 ounces mascarpone cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • For the Topping: 1 cup fresh raspberries
  • 2 ripe mangoes, peeled and diced
  • 2 tablespoons apricot jam (for glaze)
  • 1 teaspoon water

Instructions

  1. Prepare the Crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing just until the dough comes together. Do not overmix.
  2. Form the Crust: Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Chill the crust for 30 minutes.
  3. Blind Bake: Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes until lightly golden. Let cool completely.
  4. Make the Filling: In a medium bowl, beat the softened mascarpone cheese and granulated sugar until smooth. Beat in the vanilla extract. In a separate small bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
  5. Fill the Tart: Spread the mascarpone filling evenly into the cooled tart shell.
  6. Top the Tart: Arrange the diced mango and fresh raspberries decoratively over the filling. This creates an elegant dessert presentation.
  7. Make the Glaze: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Brush the warm glaze lightly over the fruit to give it shine.
  8. Chill: Refrigerate the tart for at least 2 hours before slicing and serving.

Notes

  • For best flavor, select mangoes that yield slightly to gentle pressure when ripe.
  • You can substitute cream cheese for mascarpone if needed, but the texture will be slightly firmer.
  • This tart is best eaten the day it is made, but you can store leftovers covered in the refrigerator for up to two days.

Nutrition

Find it online: https://hearthbite.com/raspberry-mango-tart-recipe/