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Raspberry Mascarpone Tart – Hip Hop Cookbook

Raspberry Mascarpone Tart

1/2 cup butter, softened
sugar
a pinch of salt
4 eggs
vanilla
1 cup flour
1 1/2 cups fresh raspberries
3/4 cup mascarpone

Preheat the oven to 375 F. Wrap a 10 inch springform pan in aluminum foil.
Cream the butter with 1/2 a cup of sugar and the salt.
Beat in 3 eggs and 1/2 tsp vanilla.
Stir in 1 cup flour until just blended and then spread in the bottom of the pan.
Beat the remaining egg with 1/4 cup sugar, and 1/2 tsp vanilla.
Beat in the mascarpone and spread over the batter.
Place the raspberries on top and sprinkle lightly with sugar.
Bake 45 minutes.

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