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Gluten free tart with raspberry mascarpone cream

In February, red hearts, chocolates and amorous greeting cards remind us to reconnect with our significant others. Although Valentine’s Day is mostly about romantic love, it’s also an occasion to celebrate friendship and togetherness. It is a perfect time to reconnect with our loved ones and friends to express gratitude for their presence in our lives.

Whether we are going to have a romantic dinner just with the significant other or a get together with a group of friends and family, we can strengthen our connection with them through food. Food is always the center of social gatherings and through food we can creatively express how much we care about others and how special they are in our lives. Food creates memories and inspires us; we remember its taste, aroma and texture and its attractive presentation motivates us to pay attention to how we arrange our dishes on the plate.

This festive tart with raspberry mascarpone cream is a perfect dessert for a Valentine’s Day or other special occasions to express appreciation to our loved ones. The tart is beautiful, easy to prepare, light in texture and absolutely delicious. Thanks to powerful antioxidants in raspberries, it will provide amazing health benefits while being a delight to the senses.


For the tart:

  • 11/4 cup oat flour
  • 1 stick butter, chopped in small pieces and softened
  • 2 egg yolks
  • 3/4 cup sugar
  • 8 g levure chimique (or 2 flat tsp baking powder)
  • pinch of salt


In a medium bowl combine oat flour, salt and baking powder (or levure chimique). Set aside.

In another bowl beat the egg yolks with sugar for about 3 minutes until the mixture becomes thick, fluffy, and doubles in volume. Add half of the softened butter to the egg-sugar mixture and incorporate it with a spatula. Add half of the flour mixture and stir it into the egg-butter mixture until smooth and uniform. Repeat with the remaining butter and flour. When well combined form into a bowl than flatten with your hands into a disc. Wrap the disc with a plastic foil and refrigerate for at least 1 hour.

Roll out the dough on a floured countertop until about 4 mm thick and cut out a disc to the size of the spring form you are going to use. Line the form with a lightly buttered parchment paper circle and place the dough in the form.

ake for about 20-25 minutes at 350 degrees until golden. Remove from the oven and let cool completely.

Refrigerate the disc of dough for at least 1 hour.

While the dough is in the oven, prepare the raspberry puree and mascarpone cream.

For the raspberry puree:

  • 2 cups fresh or frozen raspberries
  • 1/4 cup sugar
  • 2 tsp lemon juice

Combine the raspberries, sugar and lemon juice in a blender or food processor. Strain the mixture through a sieve.

Blend raspberries, sugar and lemon juice in a blender.

For the raspberry mascarpone cream:

  • 8 oz. mascarpone cream
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1,2 cup raspberry puree
  • 1 tsp gelatin, plain or sugar free raspberry flavor
  • 1 tsp vanilla
  • 1/2 cup white chocolate
The disc is ready when evenly golden.


  • In a small saucepan over a medium heat bring the raspberry puree to a boil. Remove from the stove, add the gelatin powder and stir for about one minute until fully incorporated. Set aside and let cool completely.
  • In a medium bowl with the mascarpone cheese with the cream and powdered sugar with an electric beater until smooth and fluffy. Gently fold the raspberry puree and the vanilla.
  • In a double boiler melt the white chocolate. Spread an even layer of the melted chocolate on top of the baked disc. Smooth it out with a knife or an offset spatula.

The white chocolate acts here as a primer and will make the cream better adhere to the tart.

Spread a thin layer of melted white chocolate on top of the tart. This step will prime the tart and prepare it for a better absorption of the mascarpone cream.

Spread the mascarpone-raspberry cream over the white chocolate layer. Smooth it out with a wide knife or an offset spatula.

Spread a generous layer of the raspberry mascarpone cream over the layer of white chocolate. Decorate with fresh raspberries.

Decorate with raspberries lightly pressing them into the cream. For a more spectacular result, you can dip some of them in a powdered sugar.

The tart is ready. You can refrigerate it for 2-3 days.

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  1. This tart is incredibly beautiful and so fun to make! I made it last week – it didn’t come out as spectacular as yours, but close!

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