Well, it has been a long winter & spring here in Chicago… The weather is just now warming up for good, at least it better be since it’s already June! All the cold has pushed our gardening back quite a bit compared to last year. So while I am waiting for all my good greens to grow… I bought a lot of delicious organic raspberries 
Oh, and on another note, I am also 6 months pregnant! So you can imagine my lack of interest in cooking, especially in those first 3 months. It was just a couple months ago that I finally wanted to eat veggies again! Thank goodness. Otherwise chicken tenders, cereal and fruit is what I would have had to work with!!
So this recipe may be a result of my newest friend – my sweet tooth – kicking in Oh the joys of pregnancy!
The Mascarpone cream actually gives a nice richness to it however.
This recipe is adapted from one of my favorite cookbooks, La Tartine Gourmande, which I referenced before when I made a cherry tart.
One of my favorite things about Beatrice Peltre is her gluten free cooking options. She has recipes for unique crusts for her tarts using millet, quinoa, amaranth, rice and almond flour. Of course you can make a tart using whichever crust you prefer, but I happen to really like her Lemon-flavored Olive Oil Crust.
So lets begin shall we?!
With all my crust making ingredients in order, I added all the dry ingredients to my food processor, fitted with the dough blade. (I LOVE using a food processor for dough!! SO EASY!)
I then add the olive oil, egg, and a few tablespoons of water and the dough begins to form in to a ball. I decided to make 4-4 1/2 inch tartlets, otherwise this recipe will make one 10-inch tart.
After I chilled the dough for 30 minutes, it was divided and rolled out to fit into my little tart dishes. I then prepped for baking by poking small holes in the crust and topping with wax paper and dried beans as the weight.
While the dough is either chilling or baking in the oven, you can prepare the raspberries and mascarpone cream.
For the raspberries, simply simmer them in water and sugar with some vanilla bean seeds for about 5 minutes, and your good to go!
And for the filling, very easy: mascarpone cheese, sugar, vanilla bean seeds, and heavy cream. All while the crust is baking!
And once assembled…. This is what you will be enjoying…. (Recipe below!)
The other great thing about this recipe is you can use whatever berries you have on hand! Blueberries, Blackberries, Strawberries, all would be perfect!
Raspberry Tart with Vanilla Mascarpone Cream
Lemon Flavored Olive Oil Crust (Gluten Free!):
Makes four 4 1/2 inch tartlets or one 10 inch tart.
2/3 cup millet flour
1/3 cup quinoa flour
1/3 cup white or brown rice flour
1/3 cup almond meal/flour
1 1/2 teaspoons xanthan gum
2 tablespoons blond cane sugar
Finely grated zest of 1 small lemon
1/4 cup olive oil
1 small egg, lightly beaten with a fork
4-5 tablespoons cold water (if using large egg, reduce amount of water to 2-3 tablespoons)
Directions:
In the bowl of a food processor fitted with the dough blade, combine the millet, quinoa, and brown rice flours with the almond meal, xanthan gum, sugar, and lemon zest and pulse to combine. Add the olive oil and egg, and process until all the ingredients are combined, scraping the sides of the bowl as you go. Add the water, 1 tablespoon at a time, and work until the crust forms a ball. Do not work it too much. At this point, divide the crust into 4 smaller balls so it is easier to roll. Generously flour a working surface as well as your hands and rolling pin. Roll the dough into rounds the size of your tart mold(s). Refrigerate the crust, covered with parchment paper for 30 minutes.
Preheat the oven to 350.
Meanwhile prepare the raspberries and cream filling:
Raspberries:
2 tablespoons water
1/4 cup blond cane sugar
1/2 vanilla bean, split open and seeds scraped out
3/4 pound fresh raspberries (or blackberries, blueberries or strawberries)
Directions:
In a small pot, combine the sugar, water, and vanilla bean seeds and place over low heat. Heat, stirring gently, until the sugar dissolves. Add the raspberries and simmer for 4 minutes, or until the syrup colors from the fruit stewing in it. Remove from the heat and leave the berries to cool in the syrup.
Mascarpone Cream:
9 ounces mascarpone cheese
4 tablespoons blond cane sugar
1/2 vanilla bean, split open and seeds scraped out
1/2 cup cold heavy cream
Directions:
In a bowl, beat the mascarpone with the sugar and vanilla seeds. In a separate bowl, beat the heavy cream with an electric mixer until it forms soft peaks. Fold it gently into the mascarpone mixture.
Baking the Crust:
Arrange the chilled and cut dough inside each mold and using a fork, make small holes at the bottom. Top with parchment paper and pie weights or dried beans. Prebake for 12 minutes. Remove the parchment paper and weights and continue to bake for 5 minutes, watching carefully to make sure that the crusts do not brown too quickly. Unmold and let them cool on a rack.
Assembly:
Just before you’re ready to serve, assemble the tartlets by spreading the cream in to the crusts. Top with the cooked raspberries and drizzle with syrup. Serve immediately.
Source: citygardenlife.com (defunct blog)
