Raspberry and White Chocolate Mascarpone Tart

Crust
- 1 1/4 cup chocolate wafer crumbs (310 mL)
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp granulated sugar (30 mL)
Filling
- 2 1/2 Tbsp cold water (38 mL)
- 2 tsp unflavoured gelatin (10 mL)
- 2 eggs (2)
- 2 Tbsp granulated sugar (30 mL)
- 1 1/3 cup Mascarpone cheese (325 mL)
- 1 cup whipping cream (250 mL)
- 2 Tbsp confectioner’s sugar (30 mL)
- 1/4 cup white chocolate chips (melted and cooled a bit) (60 mL)
- 2 Tbsp seedless raspberry jam (melted and cooled a bit) (30 mL)
Finishing
- 2 pints fresh raspberries (1 L)
- 1/2 cup semi-sweet chocolate chips (125 mL)
- 1/2 cup 35% cream (125 mL)
Crust
1. Combine all ingredients well. Press into bottom and slightly up sides of a 9” (23 cm) spring form pan. Refrigerate.
Filling
1. Place water in a small dish. Sprinkle gelatin over top and allow to soften for 10 minutes.
2. Place eggs and sugar in a double boiler with 1/2 inch of water in bottom. Stir over medium-low heat for 10 minutes until thick. DO NOT ALLOW THE WATER TO BOIL or the eggs will cook, just a very low simmer.
3. Add Mascarpone and gelatin stirring until smooth. Turn off heat. Set aside.
4. In a large bowl, beat whipping cream and confection’s sugar until soft peaks form. Stir into egg mixture. Divide in half. To one half add the white chocolate to the other the jam.
5. Pour white chocolate batter over crumbs and smooth out. Refrigerate for 5-10 minutes. Pour jam batter over top, smooth and refrigerate overnight covered.
Decorate
1. Remove sides from spring form pan. Either place berries in circles or roughly pour over top of tart. (I like to do one row on the outside edge place and toss the rest inside that circle.)
2. In a small microwaveable dish, add cream and chocolate chips. Microwave for 30 seconds on high then stir. Repeat until smooth. Drizzle or use a squeeze bottle to cover raspberries. Slice and serve alone or with more whipped cream.