Raspberry Tart

Name: Raspberry Tart
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 3/4 cup unsalted butter; 1/3 cup powdered sugar; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 16 ounces cream cheese, room temperature; 16 ounces mascarpone cheese, room temperature; 1 1/4 cups sugar; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 4 ounces chocolate, melted

Submitted by skibunne

"A delicious combination of shortbread and raspberries - found on Open Source Food posted by Erin Devers"

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Ready In:: 1hr 35mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 6-8

ingredients

Shortbread crust
³⁄₄ cup unsalted butter
¹⁄₃ cup powdered sugar
1 ¹⁄₂ cups all-purpose flour
¹⁄₄ teaspoon salt
Filling
16 ounces cream cheese, room temperature
16 ounces mascarpone cheese, room temperature
1 ¹⁄₄ cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
4 ounces chocolate, melted

directions

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