Irish raspberries are in season just for another few weeks so why don't you support Irish producers and make a yummy treat for yourself! I chose this recipe from Jo Pratt's book 'In the mood for entertaining' which I recently bought and I absolutely love it. I adapted the recipe to be wheat-free so all of you out there who are allergic to wheat (or not!) ; this will hit the spot!
The Carbery's were certainly happy campers eating this after their long drive home from France! I really pity them with their 250 bottles of wine they brought home!!
Prep: 25 -30 mins Cook: 18-20 mins
Equipment: 6 - 10cm x 3cm loose bottomed tart tins, greased with melted butter
Ingredients: Makes 6
125g unsalted butter
50g cocoa powder
75g raspberry jam
150g castor sugar
2 whole eggs, plus 1 egg yolk
100g wheat-free flour (or plain flour if you are not doing this wheat-free)
1/2 tsp baking powder
125g mascarpone cheese
To serve: crème fraiche or whipped cream
Icing sugar or cocoa powder to dust.
Preheat the oven to 180C/Fan 160C.
Melt the butter in a medium-sized saucepan over a low heat and sift in the cocoa powder.
Stir until the mixture boils, then remove from the heat and stir in the jam, 100g castor sugar, the whole eggs (not the separate yolk), the flour and the baking powder.
Divide the mixture into the tart tins and keep to one side.
Beat together the mascarpone, the egg yolk, the remaining 50g castor sugar and place a spoonful in the middle of each tart. Using the back of a knife, pull backwards and forwards a few times making a marbling effect on top.
Divide the raspberries equally among the 6 tarts and push them into the mixture.
Place on a baking tray and bake for 18-20mins until the tarts have risen and are just firm to touch.
Remove from the oven and allow to cool for a few minutes before removing them from the tins.
Serve warm or cold with cream/créme fraiche & a light dusting of icing sugar or cocoa powder.