Benjamina Ebuehi’s recipe for raspberry, cardamom and mascarpone tart | The sweet spot
World
This fruity summer dessert combines taste and texture with its layers of soft frangipane, crunchy sugar crust and a silky topping
If there’s one thing I’m very likely to have in my freezer, it’s a pack of ready-rolled puff pastry. And especially so during the warmer months, when I can use it for quick sweet or savoury tarts, be it a casual midweek bake or a fancier dinner party dessert. Layering texture is key, and here we’ve got crisp pastry; soft, slightly chewy at the edges frangipane; a crunchy demerara sugar crust; a silky mascarpone topping and squidgy raspberries.
To read the full story from the source: The Guardian – International
