A stunning tart with a buttery shortcrust base, filled with silky mascarpone cream and topped with a glossy mixed berry gelée. Adorned with vibrant fresh berries, it’s an elegant dessert perfect for special occasions or summer gatherings. This dessert pairs visual elegance with layers of texture and flavor in every slice.

Why You’ll Love This Recipe

The Mixed Berry Mascarpone Tart is a showstopping dessert that’s as satisfying as it is beautiful. The buttery crust provides a crisp base, while the mascarpone filling is luxuriously smooth and lightly sweetened. The berry gelée and fresh fruit topping add bright, tangy notes and stunning visual contrast. Perfect for celebrations, brunches, or warm-weather entertaining, this tart is both refined and approachable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1¼ cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 1–2 tablespoons cold water

For the mascarpone filling:

• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the berry gelée:

• 1½ cups mixed berries (raspberries, blackberries, blueberries)
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 2 teaspoons unflavored gelatin

Topping:

• Fresh berries (red currants, raspberries, blackberries, blueberries)
• Edible flowers or mint (optional)

Directions

1. Make the crust: In a food processor, blend flour and powdered sugar. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and water, pulsing until a dough forms. Press into a tart pan and refrigerate for 30 minutes.
2. Preheat oven to 350°F (175°C). Bake the chilled crust for 18–20 minutes or until golden brown. Let it cool completely.
3. Make the filling: In a bowl, beat together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and spreadable. Spread the mixture evenly into the cooled crust. Chill while preparing the gelée.
4. Make the gelée: In a small saucepan, combine berries, water, sugar, and lemon juice. Simmer for 5 minutes. Blend until smooth and strain to remove seeds. Stir in softened gelatin until fully dissolved. Let cool slightly.
5. Pour the berry gelée over the mascarpone filling. Chill the tart for at least 2 hours, or until the gelée is set.
6. Just before serving, top with fresh berries and optional edible flowers or mint leaves.

Servings and timing

This tart serves approximately 8.
Prep time: 30 minutes
Chill time: 2 hours 30 minutes (includes dough and gelée chilling)
Cook time: 20 minutes
Total time: About 3 hours 20 minutes (mostly inactive)

Variations

• Citrus twist: Add lemon or orange zest to the mascarpone filling for a bright, zesty flavor.
• Chocolate crust: Add 1 tablespoon of cocoa powder to the crust for a chocolate base.
• Individual tarts: Make mini versions in tartlet pans for single servings.
• Strawberry version: Use only strawberries for both the gelée and topping for a monochromatic look.
• Gluten-free option: Use a gluten-free flour blend for the crust.

Storage/Reheating

Storage:
Store the tart in the refrigerator in an airtight container or covered with plastic wrap for up to 3 days. For best presentation, add fresh toppings just before serving.

Reheating:
This dessert is served chilled; reheating is not necessary.

Freezing:
Freezing is not recommended, as the mascarpone filling and gelée may change texture after thawing.

FAQs

Can I make the crust without a food processor?

Yes, you can cut the butter into the flour and sugar using a pastry cutter or your fingertips until it resembles crumbs.

How do I prevent the crust from shrinking?

Chill the dough before baking and avoid overworking it to maintain structure.

Can I use gelatin sheets instead of powdered gelatin?

Yes, use one gelatin sheet for every teaspoon of powdered gelatin. Soak and dissolve according to package instructions.

Is there a substitute for mascarpone cheese?

You can use cream cheese or a mix of cream cheese and whipped cream for a similar texture, though the flavor will vary.

Can I make this tart in advance?

Yes, prepare the tart a day ahead and store it chilled. Add fresh toppings before serving.

What berries work best for the gelée?

A mix of raspberries, blueberries, and blackberries provides both flavor and color. Avoid strawberries alone, as they may make the gelée watery.

Can I skip the gelée layer?

Yes, but it adds flavor, color, and a refined finish. You can also substitute with a berry compote or jam layer.

Do I need to strain the gelée?

Straining ensures a smooth texture and removes seeds for a polished finish.

What if I don’t have a tart pan?

You can use a pie dish, though the appearance and crust thickness may vary slightly.

How do I transport this tart?

Chill thoroughly before travel and transport in a secure container to keep the gelée and topping intact.

Conclusion

The Mixed Berry Mascarpone Tart is a refined and refreshing dessert that showcases seasonal berries with elegance. With its buttery crust, velvety filling, and jewel-toned gelée, it’s a recipe worthy of both special occasions and casual summer celebrations. Easy to make and stunning to serve, this tart brings a touch of sophistication to any table.

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