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    Home / Desserts / Pies & Tarts
    5 from 8 reviews

    Baked Raspberry Mascarpone Tart (gluten-free)

    By Alanna Taylor-Tobin on Sep 3, 2018 (updated Nov 23, 2022) / 25 Comments Jump to Recipe

    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.

    overhead shot Baked Raspberry Mascarpone Tart {gluten-free}

    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.

    Baked Raspberry Mascarpone Tart {gluten-free} sliced

    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!

    3 slices of Baked Raspberry Mascarpone Tart {gluten-free}

    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.

    five slices of Baked Raspberry Mascarpone Tart {gluten-free}

    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.

    top down shot Baked Raspberry Mascarpone Tart {gluten-free}

    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}
    5 from 8 reviews

    Baked Raspberry Mascarpone Tart (gluten-free)

    Print Recipe Pin Recipe
    Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours – this baked raspberry mascarpone tart is an easy win. 
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Chilling time: 20 minutes minutes
    Total: 1 hour hour 25 minutes minutes
    Servings: 8 to 10 servings, 1 9-inch tart

    Ingredients

    • 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)
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    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.

    Notes

    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 400kcalCarbohydrates: 35gProtein: 6gFat: 26gSaturated Fat: 14gCholesterol: 71mgSodium: 103mgPotassium: 97mgFiber: 4gSugar: 15gVitamin A: 700IUVitamin C: 9.6mgCalcium: 73mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 8 votes (5 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Debbie Feely says

      September 03, 2018 at 8:31 am

      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

      Reply
      • Alanna says

        September 04, 2018 at 9:48 pm

        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!

        Reply
    2. Amanda says

      September 04, 2018 at 7:19 am

      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!

      Reply
      • Alanna says

        September 04, 2018 at 10:58 am

        You're too sweet Amanda! We ended up just having a chill day at home and watching too much Netflix - very necessary sometimes!

        Reply
    3. Laura | Tutti Dolci says

      September 07, 2018 at 10:19 pm

      What a gorgeous tart, I love the pretty raspberries!

      Reply
      • Alanna says

        September 12, 2018 at 10:38 am

        Aw thanks Laura! <3

        Reply
    4. Lynn | The Road to Honey says

      September 09, 2018 at 4:12 am

      With a description like that. . .well. . .how could I possible resist?! And please, can we not let summer go?!! (insert sad face)

      Reply
      • Alanna says

        September 12, 2018 at 10:35 am

        Seriously! I'll be glad when wildfire season is over in California, but none too pleased about summer produce and long days going away.

        Reply
    5. Teniesha Collins says

      September 16, 2018 at 7:49 pm

      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

      Reply
    6. Sabrina says

      September 17, 2018 at 7:00 pm

      what a wonderful g.f. dessert, thank you, very different flavors for me, love mascarpone

      Reply
      • Alanna says

        September 18, 2018 at 6:09 pm

        It's so good isn't it?! Thanks for the note!

        Reply
    7. shelly Rathore says

      October 03, 2018 at 4:21 am

      good blog... tasty baked raspberry.. looks yummy..

      Reply
    8. Alexandra Phillips says

      October 22, 2018 at 1:12 am

      Creamy vanilla-kissed filling, bright summer berries, and a buttery shortbread crust made with a trio of gluten-free flours ...looks delicious

      Reply
    9. Ani says

      April 29, 2019 at 7:39 pm

      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?

      Reply
      • Alanna says

        April 30, 2019 at 10:22 pm

        Aw not at all! I have a similar wheat flour recipe on my site that I think would work perfectly!

        Reply
    10. Sofia Morales says

      September 02, 2019 at 8:08 am

      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.

      Reply
      • Alanna says

        September 04, 2019 at 5:59 pm

        Yay! Thank you for trying my recipe and for the sweet note. :D

        Reply
    11. Alene says

      November 18, 2019 at 5:21 pm

      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!

      Reply
      • Alanna says

        November 18, 2019 at 6:05 pm

        You can absolutely do all of that! I want pictures - that sounds delicious!

        Reply
    12. Emily R says

      January 23, 2021 at 12:34 pm

      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!

      Reply
      • Alanna says

        January 23, 2021 at 8:51 pm

        I'm so glad you like it! Thanks a bunch for the sweet review.

        Reply
    13. Alene says

      November 18, 2021 at 8:20 am

      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!

      Reply
      • Alanna says

        November 18, 2021 at 8:31 pm

        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!

        Reply
    14. Ari Rinehart says

      December 04, 2024 at 5:40 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        December 05, 2024 at 9:40 am

        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

        Reply

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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