Sweetheart Tart

1. 1

   Melt the butter in a saucepan then add the cookie crumbles. Pack into a 10 inch tart pan, preferably with a removable bottom, pressing the mixture firmly into the base and up the sides with the back of a spoon.

2. 2

   Puree the raspberries with 1 tbsp sugar. Strain into a saucepan. Soak the gelatin in cold water for 10 mins to soften. Heat the raspberry puree over low heat, add 1 sheet of the gelatin (or 1/5 of the bloomed powdered gelatin) and stir until dissolved. Transfer to a piping bag fitted with a fine tip.

3. 3

   Heat the mascarpone in a small saucepan over low heat. Add the remaining gelatin and stir until dissolved. Beat the cream cheese with the remaining sugar. Add the mascarpone. Whip the cream to soft peaks then add to the cheese mixture. Quickly spread the mixture into the pan.

4. 4

   Starting in the middle of the pan, pipe dots of the raspberry mixture over the cream, making the dots larger as you work out to the edges. Pull a skewer through the dots to create heart shapes. Chill for at least 2 hours before transferring the tart to a plate. Serve cut into thin wedges.

* Per serving · 4 servings · Values may vary.