No-Bake Raspberry Tart

This show-stopping no-bake raspberry mascarpone tart is a stunning centerpiece for any occasion. Featuring a buttery cookie crust, a silky mascarpone filling, and a vibrant, tangy raspberry coulis, it’s as visually impressive as it is delicious. Perfect for entertaining or treating yourself to something truly special!

📝 Ingredients

• 2 cups cookie crumbs (150 g (you can use graham crackers, digestive biscuits, or a similar type of cookie.))
• 1/4 cup unsalted butter (melted (add more if the mixture seems too dry.))
• 1 package gelatin powder
• 1 Tablespoon lemon juice
• 1 Tablespoon cold water
• 2 Tablespoons cornstarch (16 g)
• 3 Tablespoons granulated sugar
• 2 1/3 cup fresh raspberries
• 6 oz mascarpone cheese
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cup whipping cream (chilled)

👨‍🍳 Instructions

1. 1--- Crust: ---
2. 2In a bowl, combine the cookie crumbs and melted butter until fully incorporated.
3. 3Press the mixture evenly into the bottom of a 9-inch springform tart pan. Use the back of a spoon to smooth it out.
4. 4Place the pan in the freezer to firm up while you prepare the rest of the recipe.
5. 5--- Raspberry Coulis: ---
6. 6In a small bowl, mix the gelatin powder, water and lemon juice. Let it sit for 5 minutes to allow the gelatin to bloom.
7. 7In a saucepan over medium heat, combine the bloomed gelatin, raspberries, cornstarch, 1 tablespoon water, and sugar. Stir frequently and gently mash the raspberries to release their juices. Cook until the mixture thickens, resembling raspberry jam.
8. 8Strain the mixture through a fine-mesh sieve into a bowl to remove seeds. Allow it to cool to room temperature. (Yields about 3/4 cup of coulis.)
9. 9--- Filling: ---
10. 10In a large mixing bowl, combine mascarpone cheese, vanilla extract, powdered sugar, and chilled whipping cream.
11. 11Use a stand mixer or handheld mixer to whisk the mixture until light, fluffy, and stiff peaks form.
12. 12Gradually fold in the cooled raspberry coulis. Be careful not to overmix to maintain the filling’s airy texture.
13. 13--- Assemble the Tart ---
14. 14Pour the mascarpone filling into the prepared crust and smooth the surface with a spatula.
15. 15Refrigerate for at least 5 hours, or until fully set.
16. 16Garnish and Serve. Garnish the tart with fresh raspberries, edible flowers, or other fresh fruit for a beautiful finishing touch. Slice and enjoy your creamy raspberry tart!