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Berry Mascarpone Tart Recipe

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★★★★★

4.8 from 67 reviews

This Berry Mascarpone Tart is a delightful dessert featuring a crisp, buttery tart crust filled with a smooth and creamy mascarpone filling, topped with a vibrant mix of fresh berries. Perfectly balanced with a hint of lemon zest and vanilla, this tart offers a refreshing finish to any meal.

Ingredients

Scale

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 (strawberries, blueberries, raspberries, blackberries)
  • Mint leaves (for garnish, optional)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Prepare the Tart Crust: In a food processor, combine the flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture looks like coarse crumbs. Then add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the tart crust.
  3. Roll Out and Bake the Crust: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Transfer it to a 9-inch tart pan and press into the edges. Trim excess dough. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake another 5-7 minutes until lightly golden. Let it cool completely.
  4. Prepare the Mascarpone Filling: Whip the heavy cream in a bowl until soft peaks form. In another bowl, blend together mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
  5. Assemble the Tart: Evenly spread the mascarpone filling into the cooled tart shell. Arrange the mixed fresh berries over the filling attractively.
  6. Serve: Refrigerate the tart for at least 1 hour to meld flavors. Optionally, garnish with mint leaves and dust with powdered sugar before slicing and serving chilled for a refreshing dessert.

Notes

  • Blind baking the crust helps prevent a soggy bottom when adding the moist filling and berries.
  • Use cold butter and ice water to keep the dough flaky.
  • You can substitute fresh berries with frozen ones if fresh are not available, but thaw and drain them well to avoid excess moisture.
  • The tart is best served chilled and consumed within 2 days for optimal freshness.
  • Adjust powdered sugar amounts to taste if you prefer a sweeter or less sweet filling.

Keywords: Berry Mascarpone Tart, berry tart, mascarpone dessert, fresh berry tart, homemade tart crust, easy berry dessert

Find it online: https://cheflenacooks.com/berry-mascarpone-tart-recipe/