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Marias Gamesa® Raspberry Cookie Tart

Marias Gamesa® Raspberry Cookie Tart


1 pkg 4.9 oz Marias Gamesa®
2 tbsp granulated sugar
1/3 cup unsalted butter, melted
Raspberry Curd Filling:  
4 cups fresh raspberries, divided
3/4 cup granulated sugar, divided
1 tbsp freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
3 tbsp cornstarch
2 eggs
2 egg yolks
1/4 cup unsalted butter
1/2 cup heavy or whipping (35%) cream
2 tbsp confectioners’ (icing) sugar
1 tsp vanilla extract


  • 1
    Crust: Preheat oven to 350°F.
  • 2
    In food processor, pulse Marias Gamesa® Cookies until finely ground. Add sugar and pulse to combine. Add butter and pulse until mixture is an evenly coated crumb. Press into bottom and sides of greased 9-inch tart pan.
  • 3
    Bake for 10 to 15 minutes or until light golden. Let cool completely.
  • 4
    Raspberry Curd Filling: In large bowl, toss together 3 cups raspberries, 1/4 cup granulated sugar and lemon juice; let stand for 10 minutes. Transfer to blender and purée until smooth. Pass mixture through fine-mesh sieve into medium bowl (makes about 1 1/2 cups; discard solids). Whisk in cornstarch until blended and transfer to medium saucepan.
  • 5
    In another medium bowl, whisk together eggs, egg yolks and remaining granulated sugar until pale and thickened. Whisk eggs mixture into raspberry purée in saucepan until combined. Stir in lemon zest.
  • 6
    Transfer saucepan to low heat; whisking constantly, bring to a gentle simmer but don’t boil. Whisking constantly, cook for 3 to 5 minutes or until thickened and smooth.
  • 7
    Remove from heat; stir in butter until melted and incorporated. Pass mixture through clean fine-mesh sieve into clean medium bowl (discard solids). Scrape filling into prepared crust. Cover surface directly with plastic wrap.
  • 8
    Refrigerate for 2 to 3 hours or overnight until well chilled, thickened and set. Keep refrigerated until ready to serve.
  • 9
    Just before serving, in another medium bowl and using handheld electric mixer, beat cream until stiff peaks start to form. Beat in confectioners’ sugar and vanilla until combined.
  • 10
    Top tart with mound of whipped cream mixture in center and garnish with remaining raspberries.
  • 11
    Tip: For variation, garnish tart also with edible flowers or fresh mint leaves.