Raspberry and ginger tart recipe

The tart case can be used for other fruits as well (raw berries or poached or roasted stone fruit work well).

Prep time: 15 minutes, plus chilling | Cooking time: 10 minutes

SERVES

10

INGREDIENTS

• 350g ginger biscuits

• 150g butter, melted

• 2 tbsp soft light-brown sugar

• 250g mascarpone

• 100g crème fraîche

• 5 tbsp caster sugar

• 1 tsp vanilla extract

• 375g raspberries

• Icing sugar, for decorating

METHOD

1. Preheat the oven to 180C/170C fan/gas mark 4. Whizz the biscuits in a food processor or bash them in a plastic bag with a rolling-pin (I prefer the texture when you do it by hand). Mix with the melted butter, stir in the brown sugar then press this into a 22cm tart tin. It should be spread evenly on the base and up the sides, just as if you were making a pastry case. Use the base of a ramekin to flatten the base and form the sides. Bake for 10 minutes, then leave to cool completely.

2. Mix together the mascarpone, crème fraîche, sugar and vanilla, beating well to break down the mascarpone. Spread this in the tart case, then cover the whole thing with clingfilm. Refrigerate for about one and a half hours. Remove the tart from the tart ring and set on to a plate. Place the raspberries on top, dust lightly with icing sugar (or leave plain if you like) and serve.