Benjamina Ebuehi's raspberry, cardamom and mascarpone tart is a fruity summer dessert that layers texture and taste. The recipe features crisp puff pastry, soft frangipane, a crunchy demerara sugar crust, and a silky mascarpone topping with squidgy raspberries.
Quick and Versatile Summer Baking
Ebuehi notes that she always keeps ready-rolled puff pastry in her freezer, especially during warmer months, for quick sweet or savoury tarts. This recipe serves eight and takes 10 minutes to prepare and 50 minutes to cook.
Ingredients
- 320g sheet ready-rolled puff pastry
- 2 large eggs, 1 beaten for egg wash
- 80g unsalted butter, softened
- 100g caster sugar
- ½ tsp freshly crushed green cardamom (from 5-7 pods)
- 100g ground almonds
- 225g fresh raspberries
- 2-3 tbsp demerara sugar
- 220ml double cream
- 120g mascarpone
- 1 tsp vanilla extract
- 1½ tbsp icing sugar
Method
Heat the oven to 200C (180C fan)/390F/gas 6. Unroll the pastry on its baking paper and place on a large baking tray. Score a 4cm border around the edge with a sharp knife, then prick the inside with a fork. Lightly egg wash the border and bake for 10 minutes until puffy. Remove, tap down the middle, and cool slightly. Reduce oven to 180C (160C fan)/350F/gas 4.
In a bowl, mix butter, sugar, and cardamom until smooth, then mix in the egg and ground almonds. Spread the frangipane inside the border, top with 175g raspberries, brush the border with egg wash, sprinkle demerara sugar, and bake for 20-25 minutes until lightly browned. Cool completely.
Whip cream, mascarpone, vanilla, and icing sugar until just thickened. Spoon on top of the cooled tart and finish with remaining 50g raspberries.
Correction
This article was amended on 17 July 2026. After the pastry is cooked, the oven should be turned down to 160C fan, not 180C fan as an earlier version said.
