By Katherine Pomroy
RASPBERRY AND MASCARPONE TART
5 steps
Prep:4h 30min
Updated at: Wed, 16 Aug 2023 17:46:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories707 kcal (35%)
Total Fat52.5 g (75%)
Carbs53.9 g (21%)
Sugars36.3 g (40%)
Protein6.2 g (12%)
Sodium266.5 mg (13%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
I- Make the base by finely crushing McVITIE'S DIGESTIVES® with a rolling pin and mixing them together with melted butter. Press into a round baking dish and put in the freezer while creating the mascarpone mixture.
Step 2
2- In a bowl, mix the mascarpone with milk and around 200g of jam. Sprinkle one pack of gelatin powder in a saucepan and add five tablespoons of water. Leave for around 10 minutes until the powder has soaked up all of the water, then heat it gently until dissolved.
Step 3
3- Stir one tablespoon of the mascarpone mix into the gelatin, then mix in the remaining mascarpone cream.
Step 4
4- Take the baking dish from the freezer and spread the remaining jam over the biscuit base. Pour over the mascarpone mix and put the tart back into the freezer.
Step 5
5- Before serving, whip the cream and stir chopped fresh raspberries into it, setting a few aside for garnish. Pipe this raspberry cream over the cake in peaks and arrange some raspberries on top to finish.
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