This mascarpone tart is secretly easy to make but it looks like it came from a fancy pastry shop. The crust dough is made in a food processor in 15 minutes of active time. While it bakes, whisk together the filling, then pour it into the crust, top with berries, and bake again.
You'll have a low-lift, impressive dessert in no time.
Mascarpone is a magical ingredient. It can be whipped into mascarpone whipped cream or layered into gluten-free tiramisu. Here it's whisked with egg, sugar, and vanilla and baked into this simple, delicious mascarpone tart.
Almond Oat Tart Crust
The tart crust recipe comes straight from my cookbook, Alternative Baker, which is all about harnessing the power of flavorful flours like almond and oat. These two flours conspire with sweet rice and tapioca flours to make the press-in tart crust of my dreams. It tastes like full-flavored buttery shortbread thanks to almond and oat flours, vanilla, and just the right amount of salt.
With it, I've shared countless gluten-free tart recipes over the years. The almond flour pairs especially well with this custard filling and juicy berries. Such a treat!
Mascarpone Custard Filling
The filing – mascarpone flavored with sugar, lemon, and vanilla and bolstered by sweet rice flour and egg – comes together in a minute with a whisk and a bowl.
Add some fresh raspberries on top and give it a quick bake. I'm guessing blackberries or blueberries would work just as well.
Mascarpone Tart for Everyone
Serve this tart warm from the oven, at room temperature, or baked a day ahead and chilled. Crisp crust crumbles against creamy filling – like a lighter, softer version of cheesecake – all contrasted with bright, jammy raspberries.
For a holiday or any day, it's a sure hit.
Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Baked Raspberry Mascarpone Tart (gluten-free)
Print Recipe Pin RecipeIngredients
- 1 gluten-free tart crust (parbaked)
Filling:
- ¼ cup (50 g) organic granulated sugar
- 2 tablespoons (15 g) sweet white rice flour
- Pinch fine sea salt
- 1 large egg
- A few scrapes of lemon zest (Meyer if you’ve got it)
- ½ teaspoon vanilla paste or extract
- 8 ounces (225 g) mascarpone
- 10 ounces (285 g) fresh raspberries (frozen berries would probably work too)
Instructions
- Position a rack in the center of the oven and preheat to 350ºF. Make and parbake the tart crust as directed. Don't forget to press it down after baking it so it will hold together well.
- In a large measuring pitcher or medium bowl, whisk together the sugar, flour, and salt. Whisk in the egg. Stir in the lemon zest, vanilla, and mascarpone until smooth, mashing the mascarpone to eradicate any lumps or working the mixture through a medium-mesh strainer if the lumps are stubborn.
- Spread the filling into the bottom of the warm, parbaked crust and place the berries evenly over the top. Bake the tart at 350ºF about 25 minutes until the edges are puffed and the custard is set when you give it a shake.
- Let the tart cool to room temperature or slightly warm. Release the edges of the pan and slide the tart onto a cutting board. Cut into wedges and serve.
- Store refrigerated airtight for up to 3 or 4 days; the crust will soften a bit.
Debbie Feely says
Hi Alanna, This looks wonderful. I’ve enjoyed baking my way through your book and our farmers market this summer. Now, I need to be egg free as well as gluten free. Looking at this recipe, then looking in my newly purchased The Egg Free Cookbook which is not gluten free, I see I can sub gelatin egg.
I made my favorite of your recipes, the tea cakes, using applesauce instead of egg and loved them. Flax egg was sadly a total trash can failure. I make these tea cakes with whatever I have on hand. Ginger and peach has been my favorite after your original chocolate pear with rosemary.
Thank you so much for being the key help to my gluten free learning curve. I’m so pleased I’ll be able to sub out egg for many of the recipes. I appreciate your creations being less sweet and fruit heavy, and generally more healthy than most.
Debbie
Alanna says
Hi Debbie! Ooh, egg-free and GF can definitely be tricky. I tried a flax egg once in a cake recipe and it also ended up in the compost. I'm so glad to know that using applesauce instead of egg words better! I'm so glad you like the tea cake recipe - I tested it like a million times! Ginger pear sounds delicious. Please let me know if you try a gelatin egg in this tart!
Amanda says
Tart queen! This is so gorgeous, and a lovely way to take advantage of the late season raspberries. Hope you had a nice time in the botanical gardens!
Alanna says
You're too sweet Amanda! We ended up just having a chill day at home and watching too much Netflix - very necessary sometimes!
Laura | Tutti Dolci says
What a gorgeous tart, I love the pretty raspberries!
Alanna says
Aw thanks Laura! <3
Lynn | The Road to Honey says
With a description like that. . .well. . .how could I possible resist?! And please, can we not let summer go?!! (insert sad face)
Alanna says
Seriously! I'll be glad when wildfire season is over in California, but none too pleased about summer produce and long days going away.
Teniesha Collins says
This looks wayyyyy too good to be true!! NEED to try! But knowing me I'd probably find a way to mess it up somehow LOL!Thanks for the share :D
Sabrina says
what a wonderful g.f. dessert, thank you, very different flavors for me, love mascarpone
Alanna says
It's so good isn't it?! Thanks for the note!
shelly Rathore says
good blog... tasty baked raspberry.. looks yummy..
Alexandra Phillips says
Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours ...looks delicious
Ani says
This tart looks amazing! I’m sure your recipes are a god-send for those suffering from gluten allergies, however I am not someone suffers from that. This may be sacrilegious to ask here.... but if I wanted to make this not gluten free, could I replace the alternative flours you have prescribed here with regular all-purpose?
Alanna says
Aw not at all! I have a similar wheat flour recipe on my site that I think would work perfectly!
Sofia Morales says
This was super easy to bake and very tasty and pretty. Made it for a labor day weekend dinner party and it was a hit.
Alanna says
Yay! Thank you for trying my recipe and for the sweet note. :D
Alene says
I have a question. I am making an old recipe for a caramel nut tart from a November 1998 Gourmet Magazine for one of my Thanksgiving desserts. I can no longer eat the crust as it is not at all gluten free. I am thinking of using one of your tart crusts from your cookbook, either the vanilla almond tart crust or the chocolate version. The Gourmet entire tart can be made up to 2 days ahead, which is why I loved it. Can I make that crust or this one, arranged in the tart pan, and frozen more than 15 minutes? I would like to get some of it done 1 or two nights before the holiday. Then I could take it out of the freezer on Thursday morning, par bake it, fill it, and finish baking it. What do you think? The goal is to get enough done in advance so that I am not a basket case on Thursday. Thank you so much! Your recipes are a dream!
Alanna says
You can absolutely do all of that! I want pictures - that sounds delicious!
Emily R says
This was so tasty and the filling was so simple! You can't go wrong with mascarpone and raspberries. I love your tart crust as well--it always turns out so well!
Alanna says
I'm so glad you like it! Thanks a bunch for the sweet review.
Alene says
Hi Alanna! I want to make this again, but the cranberry chocolate pecan tart in your book. Guess what! Rice flour. It's got a 1/2 cup of sweet rice flour, which I can't eat. What might you think would work in this tart crust in place of the rice flour? Maybe more tapioca mixed with something else? I just don't know. Thank you for all your help! You generally have a great idea that will work for me!
Alanna says
Hi! I wrote you back in my tart crust post, but I think either cassava flour or just increasing the almond, oat, and tapioca flours will work. Let me know what you try!
Ari Rinehart says
I simplified this recipe for Thanksgiving this year, using some Rainier cherries frozen this past summer in place of the fresh raspberries, and I did a gf graham cracker crust cheat as I worked that day. Anyways, I just wanted to let folks know that this recipe worked wonderfully substituting 3 tbsp of aquafaba per egg. Amazing recipe as always, Alanna! Thank you!
Alanna Taylor-Tobin says
Hi Ari,
Mmm love the thought of making this with cherries and a graham crust. Using aquafaba in place of egg is brilliant too! Thanks so much for testing that out and for the note!
xo,
A