Berry Mascarpone Tart Recipe
Introduction
This Berry Mascarpone Tart is a delightful dessert that balances a crisp, buttery crust with creamy mascarpone filling and fresh, vibrant berries. Perfect for any occasion, it’s both elegant and simple to make.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
- Mint leaves (for garnish, optional)
- Powdered sugar (for dusting, optional)
Instructions
- Step 1: In a food processor, combine the flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Preheat the oven to 350°F (175°C).
- Step 3: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges. Trim any excess dough. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes until lightly golden. Allow to cool completely.
- Step 4: In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
- Step 5: Spread the mascarpone filling evenly into the cooled tart shell. Arrange the mixed fresh berries on top of the filling.
- Step 6: Refrigerate the tart for at least 1 hour to allow flavors to meld. Garnish with mint leaves and dust with powdered sugar if desired before serving. Slice and enjoy chilled.
Tips & Variations
- Use a mix of berries that are in season for the freshest flavor and best texture.
- Substitute a gluten-free flour blend for a gluten-free tart crust.
- For a citrus twist, add a tablespoon of orange zest to the mascarpone filling.
- Blind bake the crust with pie weights to prevent bubbling and ensure even baking.
Storage
Store the tart covered in the refrigerator for up to 2 days. To keep the crust crisp, assemble the tart just before serving whenever possible. If stored assembled, the crust may soften slightly. Reheat the crust alone in a warm oven if needed, but this tart is best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust ahead of time?
Yes, you can prepare and chill the dough up to 2 days ahead. Wrap it tightly in plastic wrap and keep it refrigerated until ready to use.
What can I use instead of mascarpone cheese?
You can substitute cream cheese mixed with a bit of heavy cream or sour cream for a similar creamy texture, though the flavor will be slightly different.
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Berry Mascarpone Tart Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Berry Mascarpone Tart is a delightful dessert featuring a buttery, flaky tart crust filled with a smooth mascarpone and whipped cream filling, topped generously with an assortment of fresh berries. Perfectly balanced with a hint of lemon zest and vanilla, this elegant tart is a refreshing and visually stunning treat ideal for any occasion.
Ingredients
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Mascarpone Filling:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Topping:
- 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
- Mint leaves (for garnish, optional)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Tart Crust: In a food processor, combine the flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add ice water, one tablespoon at a time, until the dough forms a cohesive disk. Wrap the dough in plastic and refrigerate for at least 30 minutes to chill and firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the desired temperature before baking.
- Roll Out and Bake the Crust: On a floured surface, roll the chilled dough to about 1/8 inch thickness. Transfer it carefully to a 9-inch tart pan, pressing it firmly into the edges. Trim any excess dough from the edges. Line the crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the crust is lightly golden. Let it cool completely before filling.
- Prepare the Mascarpone Filling: Whip the heavy cream in a mixing bowl until soft peaks form. In a separate bowl, mix mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture to create a light, creamy filling.
- Assemble the Tart: Spread the mascarpone filling evenly into the cooled tart shell. Arrange the fresh mixed berries attractively on top of the filling for a colorful and fresh finish.
- Serve: Refrigerate the tart for at least 1 hour before serving to allow flavors to meld and set the filling. Optionally garnish with fresh mint leaves and a dusting of powdered sugar before slicing and serving chilled.
Notes
- Be sure to chill the dough well to prevent shrinking during baking.
- Blind baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
- Choose fresh, ripe berries for the best flavor and presentation.
- The tart should be served chilled for the best texture and taste.
- Pie weights or dried beans can be reused for future blind baking purposes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: berry tart, mascarpone tart, fresh berry dessert, easy tart recipe, summer dessert, elegant dessert, baked tart crust, whipped cream filling
