Berry Mascarpone Tart Recipe
This Berry Mascarpone Tart is a delightful dessert featuring a buttery, flaky tart crust filled with a luscious mascarpone cream and topped with a vibrant assortment of fresh berries. Perfectly balanced with a hint of lemon zest and vanilla, this tart is both elegant and refreshing, ideal for summer gatherings or special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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 (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, pulsing until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until the dough holds together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Roll Out and Bake the Crust: On a floured surface, roll the chilled dough to about 1/8 inch thick and transfer it into a 9-inch tart pan. Press it firmly into edges and trim excess dough. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 5-7 minutes until lightly golden. Let cool completely.
- Prepare the Mascarpone Filling: Whip the heavy cream in a bowl until soft peaks form. In another bowl, mix mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
- Assemble the Tart: Spread the mascarpone filling evenly into the cooled tart shell. Arrange mixed fresh berries atop the filling evenly.
- Serve: Refrigerate the tart for at least 1 hour to meld flavors. Before serving, optionally garnish with mint leaves and dust with powdered sugar. Slice and enjoy chilled as a refreshing dessert.
Notes
- For a crispier crust, consider chilling the tart shell again after blind baking before adding the filling.
- You can substitute mascarpone with cream cheese for a tangier flavor, though the texture will differ slightly.
- Use fresh, ripe berries for the best flavor and appearance.
- The tart can be assembled a few hours in advance and stored in the refrigerator.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
Keywords: Berry Mascarpone Tart, Mascarpone Tart Recipe, Berry Tart, Mascarpone Dessert, Fresh Berry Tart, Summer Dessert, Italian Tart
Find it online: https://zarameals.com/berry-mascarpone-tart-recipe/
