• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home / Recipes / Desserts

    Raspberry Mascarpone Tart with Pistachio Crust

    Leave a Comment

    Raspberry Mascarpone Tart with Pistachio Crust

    Gluten-Free Pistachio crust Raspberry Tart recipe, with an incredible creamy filling.

    Baked GoodsDesserts

    Share

    Jump to Recipe Jump to Video Print Recipe

    Try this Raspberry Tart with Mascarpone Filling and Pistachio Crust recipe from one of my best buddies, Kyra Bussanich of Kyra’s Bake Shop!

    gluten-free Raspberry Mascarpone Tart

    This delicious gluten-free raspberry tart features a toasted pistachio crust, a creamy mascarpone layer, and gorgeous glazed berries. It's the perfect treat! Not only is it delicious, but it's also pretty enough to impress guests.

    Kyra's Raspberry Tart recipe is next-level delicious.

    This raspberry tart recipe may seem like it has a couple of extra steps, but trust me, Kyra does everything for a reason. Glazing the berries adds a gorgeous sheen and a little added flavor. Making Italian Meringue as the first step of the filling makes for a smooth, delicious mascarpone center.

    Kyra Bussanich and KC Cornwell

    Kyra is the only entirely Gluten-Free Winner of the Food Network’s Cupcake Wars. She's also the only person who has won 4 times! Get her cookbook, Sweet Cravings, here. It's my favorite gluten-free dessert cookbook. (I'm not just saying that because she's my friend. Swear!)

    About Mascarpone cheese:

    Raspberry Mascarpone Tart with Pistachio Crust

    Mascarpone (pronounced mahs-car-POH-nay), is an Italian cream cheese. It's much smoother, softer and slightly sweeter than American cream cheese, because it has a higher butterfat content. Mascarpone is a critical ingredient in Tiramisu, which might be where you've heard of it.  You can find it in tubs in the cheese sections of large or premium grocery stores or at cheese shops.

    If you ever have to substitute for mascarpone, add 3 parts American cream cheese and 1 part heavy whipping cream to a blender and process until smooth.

    gluten free raspberry pistachio tart recipe

    A note on pistachios:

    Fun fact: did you know that imported pistachios used to be dyed red to cover up all the imperfections? It's true! Now, almost all the pistachios available in the U.S. are grown in California.

    Raspberry Mascarpone Tart with Pistachio Crust

    If you like this Raspberry Mascarpone Tart with Pistachio Crust recipe, check out our friend Alison's Luscious Lemon Tart! This Dark Chocolate Tart with Walnut Crust + Fresh Berries should be on your list  of recipes to try too. 

    Do you need a tart pan? Probably.

    You could use pie plate for this recipe if you don't have a tart pan. However, once you have a tart pan, I bet you'll find lots of uses for it. Here's a link to one I like.

    Once you've tried Kyra's Raspberry Tart recipe, try these next:

    Gluten-Free Financiers With Dark Chocolate Ganache

    Gluten-Free Financiers With Dark Chocolate Ganache

    Kyra shared the recipe for my FAVORITE one of her treats: Hazelnut Gluten-Free Financiers with Dark Chocolate Ganache.

    red white and blue dessert red cake roll with blueberries

    Red, White and Blueberry Cake Roll, an Epic Red, White and Blue Dessert

    This gorgeous gluten-free Red, White, and Blueberry Roulade is sure to be the biggest hit on the 4th of July! Well, this cake and the fireworks, anyway.

    nut crust tart

    Raspberry Mascarpone Tart with Pistachio Crust

    Kyra Bussanich
    Try this Raspberry Mascarpone Tart with Pistachio Crust recipe from Kyra Bussanich of Kyra’s Bake Shop!
    4.94 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 355 kcal

    Equipment

    • tart pan or pie plate

    Ingredients
     
     

    For the Pistachio Pie Crust:

    • ¾ cup ground pistachios (from about 1 ¼ cups whole pistachios)
    • ½ cup millet flour
    • ⅓ cup sugar
    • ¼ cup melted butter

    For the Mascarpone filling:

    • ½ cup sugar
    • 2 tablespoons water
    • 2 egg whites
    • ⅛ teaspoon cream of tartar
    • 8 ounces mascarpone
    • 2 teaspoons vanilla
    • ¼ teaspoon salt
    • ½ cup heavy cream

    For the raspberry top:

    • 18 oz fresh raspberries

    For the raspberry glaze:

    • 3 tablespoons seedless raspberry jam
    • 1 tablespoon water

    Instructions
     

    To make the pistachio crust

    • Preheat the oven to 350 degrees Fahrenheit (180 C). Spray an 8-inch (20 cm) fluted tart pan with gluten-free pan spray and line with a parchment paper circle. I really like the tart pans with removable bottoms, as they are easy to release from the pan. Set the pan aside.
    • In a medium bowl, stir together the ground pistachios, millet flour, sugar and melted butter. Then, press into the bottom of the prepared tart pan.
    • Bake until the crust is firm to the touch and begins to turn golden brown, about 15 minutes. Remove from the oven. Let cool completely before adding the mascarpone filling.

    For the Mascarpone filling

    • In a small pot, heat together the ½ cup of sugar and 2 tablespoons of water. Brush down the sides of the pot with a clean, wet pastry brush to wipe down the sugar crystals from the sides of the pot.
    • Put the egg whites and cream of tartar into the bowl of a stand mixer fitted with a whip attachment and whip to medium-firm peaks while the sugar is cooking. DO NOT OVERWHIP!
    • Cook the sugar to 248˚ Fahrenheit (120 C). Then, slowly pour into the whipping eggs on medium speed. Once all the sugar is in the pot, turn the egg whites up to high speed. Whip until shiny and glossy and the mixing bowl is no longer warm to the touch, about 7 minutes.
      *(You just made Italian Meringue! Strong work!)
    • Add in the mascarpone, vanilla, and salt and mix on medium speed to combine.
    • Stop the mixer, and gently scrape down the sides of the bowl to make sure the mascarpone is incorporated in the egg white mixture.
    • Pour in the cream and turn the mixer on medium speed and whip until well-combined and light and fluffy.

    For the raspberry glaze

    • In a small microwave-safe container, heat the raspberry jam with the water for 30 seconds, just to warm the jam, and stir together until smooth.

    Putting it all together

    • Spread the mascarpone filling over the cooled pistachio crust.
      recipe for Raspberry Mascarpone Tart with Pistachio Crust
    • Place the raspberries in 3 concentric rings around the outer edge of the tart. (I like to put a few berries at the center of the tart as well.)
    • Using a pastry brush, glaze each raspberry on the tart with the jam. This will protect the berries from getting wilty, and will also add shine and look pretty.
    • If you don’t have enough berries, sprinkle some chopped toasted pistachios on top of the crust for garnish.
    • Refrigerate until ready to eat.

    Video

    YouTube video

    Notes

    If you're allergic to pistachios, feel free to substitute almonds or walnuts. (Pecans and Macadamia nuts have a higher fat content and won't hold together as well)

    Nutrition

    Calories: 355kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 13gCholesterol: 51mgSodium: 127mgPotassium: 210mgFiber: 4gSugar: 20gVitamin A: 689IUVitamin C: 14mgCalcium: 63mgIron: 1mg
    Keyword gluten-free tart

    Photos: Meg van der Kruik

    Two jars of white chocoduja.late pistachio gian

    Try this too: White Chocolate Pistachio Gianduja

    White Chocolate Pistachio Gianduja recipe takes a traditional Italian classic to a bold new level with toasted pistachios and white chocolate. Your favorite Nutella recipe just met its green-hued match.

    Raspberry Tart with Mascarpone Filling and Pistachio Crust Recipe: by Kyra Bussanich, get her gluten-free baking cookbook here

    Raspberry Mascarpone Tart with Pistachio Crust gluten-free recipe

    Frequently Asked Questions about this Raspberry Tart recipe:

    Can I make the pistachio crust grain-free too?

    Yes! You can use the crust recipe from my Flourless Chocolate Tart, and then follow the filling and topping instructions for the rest of the tart.

    Can I substitute the mascarpone cheese with something else?

    Yes. You could use cream cheese or dairy-free cream cheese to replace mascarpone cheese, although you may have to stir it with a bit of cream, since cream cheese is firmer than mascarpone. For this tart filling, just make sure cream cheese is at room temperature before making the filling, and you can use cream cheese to replace the mascarpone.

    Can I use frozen raspberries for the raspberry tart?

    We wouldn't recommend frozen berries for a tart where the filling isn't baked. If you can't find fresh raspberries, use strawberries or blackberries here. You could also top this tart with fresh sliced stone fruit or citrus.

    You May Also Like

    • kyra's bake shop cookbook, sweet cravings
      Sweet Cravings: Adventures In Writing A Cookbook (My First!)
    • flourless chocolate tart with pistachio tart crust recipe
      The Best Recipe For Tart Crust With Nuts (Gluten…
    • biggest cooking mistakes
      The Most Common Cooking Mistakes!
    • 4 grilled nectarines with mascarpone filling on marble background
      The Best Grilled Nectarines Recipe With Mascarpone Filling
    « Adult Shamrock Shake
    Chocolate Coffee Coconut Ice Cream Sandwiches (Dairy Free) »

    Share

    Reader Interactions

    4.94 from 31 votes (31 ratings without comment)

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    baked pie shell Gluten-Free Pie Crust

    Best-Ever Gluten-Free Pie Crust Recipe

    Glass bottle filled with tomato vinaigrette in front of a salad on a wooden table.

    Tomato Vinaigrette: An Easy Salad Dressing To Try Now

    tomato water

    Tomato Water | The Fresh Tomato Recipe You Didn't Know You Needed

    meat dolma

    Meat Dolma: Armenian Stuffed Grape Leaves

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • Meet K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2025 · All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.