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“A delicious combination of shortbread and raspberries - found on Open Source Food posted by Erin Devers”
READY IN:
1hr 35mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust Directions:.
  2. Blend ingredients to make a soft dough.
  3. Pat into a 9 or 10 inch tart or pie pan. Prick crust well with fork.
  4. Bake in 350 degree F oven for 15-20 minutes.
  5. Filling Directions:.
  6. Beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth.
  7. Beat in the lemon juice and vanilla.
  8. Add the eggs, 1 at a time, beating until blended after each addition.
  9. Pour cheese mixture over the crust in the pan.
  10. Place the springform pan in in a large roasting pan. (do a bain marie).
  11. Bake until the center of the tart moves slightly when the pan is shaken, about 1 hour 5 minutes ( cake will become firm when it is cold).
  12. Place berries in circular arrangement on top of filling.
  13. Transfer the cake to a rack, cool for 1 hour.
  14. Refrigerate until the tart is cold, at least 8 hours.
  15. Drizzle chocolate over top of tart for a decorative finish.

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