Raspberry & gin tart
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Raspberry & gin tart
Rework this elegant pud with any soft fruit and liqueur combination, like blackberries in cassis or cherries in kirsch
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
723Kcal
Fat
52gr
Saturates
31gr
Carbs
45gr
Sugars
25gr
Fibre
3gr
Protein
8gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- 400g raspberries
- 100ml raspberry gin liqueur
- 50g caster sugar
- 1 x 375g sheet ready-rolled puff pastry
- 1 egg, beaten
- 125g mascarpone
- 300ml double cream
- 50g icing sugar
- 1 tsp vanilla bean paste or extract
Step by step
Get ahead
Make and assemble up to 3 hrs ahead of serving.
- Put 250g of the raspberries in a pan with 75ml of the gin liqueur and the caster sugar. Heat gently until the sugar has dissolved, then simmer for 10 minutes until thick and syrupy. Blitz with a stick blender, then pass through a sieve to remove the seeds. Set aside to cool.
- Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry and straighten the edges with a sharp knife. Keep on the paper and place on a baking tray. Score a 2cm-wide border all the way round the edge with a sharp knife. Prick the base with a fork and brush the border with beaten egg. Bake in the oven for 25 minutes, or until risen and golden brown. Remove from the oven and set aside to cool. If the centre has puffed up too much, place some kitchen paper over the middle and gently press down with your palms.
- Put the mascarpone, double cream, icing sugar and vanilla in a bowl and whip to soft peaks. Steep the rest of the fresh raspberries in a bowl with the remaining gin liqueur.
- To decorate, drizzle some of the raspberry purée over the centre of the tart. Cover with the cream, using a palette knife to take it to the raised edges and level it out. Press the gin-steeped raspberries into the cream, and then drizzle over more of the raspberry purée, using the tip of a knife to swirl it through the cream. Serve immediately or keep chilled for up to 3 hours. Remove from the fridge 15 minutes before serving.
