Benjamina Ebuehi's recipe for a raspberry, cardamom and mascarpone tart layers crisp puff pastry, soft frangipane, a crunchy demerara sugar crust, silky mascarpone, and fresh raspberries. This summer dessert is designed for easy preparation, using ready-rolled puff pastry as a base.
Ingredients and Preparation
For eight servings, the tart requires a 320g sheet of ready-rolled puff pastry, two large eggs (one beaten for egg wash), 80g unsalted butter (softened), 100g caster sugar, half a teaspoon of freshly crushed green cardamom (from 5-7 pods), 100g ground almonds, 225g fresh raspberries, 2-3 tablespoons demerara sugar, 220ml double cream, 120g mascarpone, one teaspoon vanilla extract, and one and a half tablespoons icing sugar.
Preparation takes 10 minutes, with a total cooking time of 50 minutes. The oven is preheated to 200C (180C fan)/390F/gas 6. The pastry is unrolled on its baking paper, placed on a large baking tray, then a 4cm border is scored around the edge, and the inside is pricked with a fork. The border is brushed with egg wash, and the pastry is baked for 10 minutes until puffy. After removing, the middle is tapped down, and the pastry is left to cool. The oven temperature is then reduced to 180C (160C fan)/350F/gas 4.
Assembling the Tart
In a bowl, the butter, sugar, and cardamom are mixed until smooth (not necessarily pale and fluffy). The egg is mixed in, followed by the ground almonds. This frangipane is spread inside the pastry border. 175g of raspberries are placed on top. The border is brushed again with egg wash, and demerara sugar is sprinkled over. The tart is baked for 20-25 minutes until the frangipane is lightly browned and the crust is deeply browned. It is then left to cool completely.
Meanwhile, the cream, mascarpone, vanilla, and icing sugar are whipped together until just thickened. Swoops of the mascarpone mix are spooned on top of the cooled tart, and the remaining 50g raspberries are added as a final garnish.
Correction and Serving
This article was amended on 17 July 2026 to correct the oven temperature after the pastry is cooked: it should be turned down to 160C fan, not 180C fan as an earlier version stated. The tart serves eight and is ideal for a summer dessert, balancing textures and flavors.
