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Recipe by Daniela

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1. Preheat the oven at 180 ºC. Line a loose bottomed tart tin with butter and then with the pastry. Bake the pastry for about 10-12 minutes or until golden.
2. Combine all the ingredient in a bowl, leaving out the raspberry. Beat until firm and fill the pastry. Decorate with the raspberries.

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• wyatt

  15 May 2008

  wyatt commented on this recipe

  Grappa liqueur? Regret to admit, I have not heard of this. is it readily available , and if I cannot find it, can I use an alternative? Recipe sounds and looks very tempting.

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• elizabeth

  15 May 2008

  elizabeth rated and commented on this recipe

  

  The first line of the Method for this recipe had me convulsed wtih laughter! Was your Sub asleep at the time? Cookery was never so exciting before!

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• Mark

  19 May 2008

  Mark rated this recipe

  

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• chesty

  29 May 2008

  chesty commented on this recipe

  Where exactly does one find a loose bottomed tart ?????

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• Patricia

  29 April 2009

  Patricia commented on this recipe

  I also would like to know what alternative could be used for Grappa liqueur. But with regards to the the question posed by 'chesty', I have bought my 'loose bottom tart tins' from Tesco.

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Ingredients

• 1xshortcrust pastry
• 250 gr mascarpone cheese
• 70 ml whipping cream
• 2 tablespoons icing sugar
• 2 tablespoons grappa liqueur
• raspberries

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Difficulty and servings

Makes 6 tartlets

Preparation and cooking times

Ingredients

• 1xshortcrust pastry
• 250 gr mascarpone cheese
• 70 ml whipping cream
• 2 tablespoons icing sugar
• 2 tablespoons grappa liqueur
• raspberries

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