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
Preheat your oven to 400 degrees.
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.
Whip the mascarpone with the sugar until creamy, then fold in 1/2 cup of the jelly
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.
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.