Raspberry Cheesecake Tart - Carême Pastry

Raspberry Cheesecake Tart

Serves: 8


  • 1 x 435g pack Carême Sweet Vanilla Shortcurst Pastry
  • 500g cream cheese
  • 2 large eggs
  • 200g caster sugar
  • Zest of 1 lemon
  • 1 teaspoon vanilla paste or pulp from 1 vanilla bean
  • 100g mascarpone
  • 250g fresh raspberries
  • ¼ cup raspberry jam for glazing
Vanilla Bean Sweet Shortcrust Pastry


  1. Pre heat oven to 180c fan forced (200c non fan). Lightly dust work surface and pastry with flour. Use a 26cm round plate as a template to cut a circle.
  2. Line a 23cm tart tin with the pastry, gently push the pastry into the tart, line with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes, remove weights and reduce oven temperature to 160c fan-forced (180c non-fan) return to oven for a further 5 minutes to brown the base of the tart.
  3. For the filling place the cream cheese, sugar, eggs, vanilla paste and lemon zest in a food processor blitz until smooth and well combined (or mix in a Thermomix mix on speed 4 until combined). Now add mascarpone and pulse until just combined.
  4. Leave the prepared tart shell on the baking tray add the cream cheese filling, top with the raspberries, pushing them into the filling. Bake in a preheated oven at 160c fan-forced (180c non-fan) for 1 hour or until the centre has a slight wobble. Remove from oven and allow to cool for 20 minutes before removing from tart tin. Transfer to a serving plate, warm the raspberry jam for 20 to 30 seconds in a microwave, brush the top of the raspberries with jam.
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