1 ¾ teaspoons gelatin

1 cup heavy cream

1 large egg yolk

¼ cup sugar

½ teaspoon vanilla extract

4 ounces mascarpone, softened

1 fully baked 9-inch Pâte Sucrée Tart Crust

1 ¼ pound raspberries

2 tablespoons Chambord

3 tablespoons seedless raspberry jam


Measure 1 tablespoon of water into a small bowl and slowly sprinkle over ½ teaspoon of the gelatin. Heat ½ cup of the heavy cream to a simmer in a small saucepan. Whisk together the yolk and 2 tablespoons of the sugar in a small bowl. Continue whisking while adding the hot cream in a thin stream. Transfer the mixture back to the saucepan and cook, stirring constantly, over low heat for about 5 minutes, or until it reaches 160˚F and thickens. Stir the gelatin and vanilla into the cream mixture and strain through a fine mesh sieve. Let cool to room temperature. Stir the cream mixture into the mascarpone, a little at a time. Chill over an ice bath until just beginning to thicken. Transfer to the tart crust and refrigerate for about an hour, or until set.


Puree 8 ounces of the raspberries in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Stir in the remaining 2 tablespoons of sugar. Slowly sprinkle the remaining 1 ¼ teaspoons of gelatin over the Chambord. Place the bowl of the gelatin mixture over a small pan of simmering water and heat until melted. Stir into the raspberry mixture. Whip the remaining ½ cup of cream to stiff peaks. Stir 1/3 of the cream into the raspberry mixture, then fold in the remaining cream. Transfer to the tart crust and refrigerate for about an hour, or until set.


Arrange the remaining 12 ounces of raspberries atop the tart in a decorative pattern. Combine the jam and 2 tablespoons water in a small saucepan and heat until melted. Lightly brush the raspberries with the hot jam mixture. Cut the tart into portions and serve immediately.


Makes 1 9-inch tart, serving 8.