2 cups gluten-free cookies (10 oz) crushed (Lucy’s or Pamela’s are good brands); can also use graham cracker crumbs
4 Tbsp butter, melted
¼ cup (50 g) granulated sugar
2 tablespoons (15 g) flour
Pinch fine sea salt
1 large egg
A few scrapes of lemon zest
½ teaspoon Vain vanilla extract, I used our Original Baker’s Blend
8 ounces (225 g) mascarpone cheese (usually found at the cheese counter)
10 ounces (285 g) fresh raspberries
Preheat oven to 350 degrees.
Make the crust:
Combine all ingredients until thoroughly combined. Press into a fluted tart pan with removable bottom. Can also use a pie plate.
Freeze for 30 minutes. Place the tart pan on a rimmed baking sheet and bake until puffed and pale golden, 18-22 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon; this will help it hold together when cool. Keep warm.
Make the filling:
In a large measuring pitcher or medium bowl, whisk together the sugar, flour, and salt. Whisk in the egg. Stir in the lemon zest, vanilla, and mascarpone until smooth, mashing the mascarpone to eradicate any lumps or working the mixture through a medium-mesh strainer if the lumps are stubborn.
Spread the filling into the bottom of the warm, parbaked crust and place the berries evenly over the top. Bake the tart at 350ºF about 25 minutes until the edges are puffed and the custard is set when you give it a shake. Let cool to room temperature or slightly warm. Release the edges of the pan and slide the tart onto a cutting board. Cut into wedges and serve. Store refrigerated airtight for up to 3 or 4 days; the crust will soften a bit.