Method:
1 Preheat oven to 180°C fan-forced
2 Combine egg yolks, mascarpone and sugar in a heatproof bowl.  Place over a saucepan of simmering water and whisk for 3-4 minutes or until mascarpone thickens a little.
3 Lightly grease a 20cm base fluted flan pan. Use the pastry to line the base and sides of the pan. Bake blind for 10 minutes or until the pastry is light golden.
4 Spoon mascarpone mixture into the tart, place raspberries around outer edge. Return to the oven and bake for 6-8 minutes or until firm in the centre.  Serve at room temperature.