For the raspberry tart, cut out 3 equal-sized circles with a diameter of approx. 14 cm from the puff pastry. If the dough is too small, roll it out with a rolling pin beforehand. Place the circles on baking paper and brush with egg. Bake in the oven at 200 °C top/bottom heat for about 12-15 minutes until golden brown.
Meanwhile, wash the raspberries and whip the cream until stiff. While whipping, gradually add the powdered sugar. Mix with the mascarpone.
Now spread one third of the mascarpone mixture on the puff pastry and place one third of the raspberries on top. Place a puff pastry circle on top and continue in this way until the top layer is raspberries. Sprinkle with powdered sugar and serve the raspberry tart best immediately.
Preparation Tip:
If you would like the raspberry tart to be a little fresher, add half a bunch of chopped mint to the raspberries and mix with a little lemon juice and a tablespoon of sugar.
