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Recipe: Raspberry and mascarpone tart

A little treat using seasonal fruit from Bondi chef Rob Marchetti.

Degree of difficulty:Medium


Sweet Pastry

  • 200g butter
  • 180g icing sugar
  • 1 vanilla bean
  • 2 eggs
  • 330g flour
  • 50g almond meal

Mascarpone cream

  • 2 egg yolks
  • 40g sugar
  • 15g flour
  • 180ml milk
  • 1/4 vanilla pod
  • 2 egg whites
  • 2 Tbl sugar
  • 330ml cream
  • 330g mascarpone

Raspberry and rose water syrup

  • 500g frozen raspberries
  • 100g sugar
  • Pinch of salt
  • 1Tbl lemon juice
  • Rose water
  • Grappa

To assemble

  • 1 punnet fresh raspberries
  • Chocolate pearls


Sweet Pastry

  1. Cream butter, sugar and vanilla then add the eggs one at a time.
  2. When this is combined, fold in the dry ingredients and mix until well combined.
  3. Wrap in plastic and allow to rest in the fridge for one hour.
  4. Remove from fridge and cut into small pieces, about 50g each.
  5. Roll the pastry as thin as possible then gently place into the moulds, ensuring that is pressed firmly into all corners.
  6. Using a knife, trim off the excess pastry and place in the freezer for about 30 minutes.
  7. Pre-heat an oven to 160C then remove from freezer and line with baking paper.
  8. Fill each tart with rice and bake for 8-10 minutes or until the pastry turns golden brown.
  9. Remove the rice and allow to cool.

Mascarpone cream

  1. Combine milk and vanilla in a heavy based pot and bring to the boil.
  2. In the mean time, combine the eggs and sugar and whisk until smooth then whisk in the flour.
  3. When the milk has boiled, pour a small amount onto the eggs and whisk to combine.
  4. Add the egg mixture to the rest of the milk and place on a medium heat and cook for about five minutes until the mixture thickens.
  5. Ensure that the whole time you are stirring continuously with a wooden spoon.
  6. Remove from pot and set aside to cool.


  1. Whisk the egg whites and sugar until stiff peaks form.
  2. In separate bowl whisk 3/4 of the cream until it is the same consistency as the egg whites.
  3. Mix the remaining cream and mascarpone together until smooth and, in a large bowl, combine all the components and gently fold together.

Raspberry and rose water syrup

  1. Combine the raspberries, sugar and salt in a bowl and wrap in plastic.
  2. Leave in a warm place for at least one hour.
  3. Strain the mixture and discard the raspberries then add the lemon juice, rosewater and grappa to taste.

To assemble

  1. Fill the tart shells with the mascarpone cream until they are about 3/4 full.
  2. Arrange the raspberries on top so as they are all facing the same direction.
  3. Scatter about 6-8 chocolate pearls on the top.
  4. Serve the raspberry and rosewater syrup in a jug so as it can be poured at the table.


Toss and serve immediately.


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