Strawberry-Raspberry Habanero Mascarpone Tart by theplattergirl

The Platter Girl





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Strawberry-Raspberry Habanero Mascarpone Tart



30 min

Are you craving something sweet? If so, a mascarpone tart is seriously the way to go! It starts with a simple pie crust topped with a delicious light and slightly spicy strawberry-habanero mascarpone cream and a delish raspberry topping. Did I also mention it comes together super quickly!?

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8 servings




Picture for Strawberry-Raspberry Habanero Mascarpone Tart

8 servings





1 pie crust

spray Cooking or butter

16 oz mascarpone

¾ cup @kellysjellyoregon Strawberry Habanero (1/2 cup for the mascarpone and 1/4 cup for the raspberry topping

2 tbsp granulated sugar

8 oz fresh raspberries

Squeeze of lemon juice

Drizzle of Rosemary infused honey

Fresh mint


Step 1

Preheat your oven to 400 degrees.

Step 2

Obtain a pie crust. I used a Trader Joe’s pre-made one and smashed it into one of my oval baking dishes to give it that cute shape. Bake it for about 15 minutes or until lightly browned and flaky then remove it from your baking dish and place it on your serving tray.

Step 3

Whip the mascarpone with the sugar until creamy, then fold in 1/2 cup of the jelly

Step 4

Cook the raspberries on the stove over medium heat with 1/2 cup sugar and the lemon juice until broken down and then add 1/2 cup of the jelly.

Step 5

Assemble the tart by layering the mascarpone cream over the crust then topping it with the berry mixture. You can make one big one like I did or this would be delicious in a little mini dessert cup sitch too.

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