A Mixed Berry Mascarpone Tart is the epitome of elegance and seasonal freshness. This dessert combines a tender, buttery shortcrust pastry with a creamy mascarpone filling and a glossy, fruit-forward berry gelée. Finished with an array of vibrant fresh berries, this tart is ideal for garden parties, birthdays, and any special occasion where a showstopping dessert is called for.

Why You’ll Love This Recipe

This tart is not only visually impressive but also delightfully balanced in flavor and texture. The crisp crust provides structure, while the mascarpone filling adds a creamy, slightly tangy contrast. The berry gelée and fresh fruit topping bring vibrant color and a burst of natural sweetness. Whether you’re hosting a gathering or just want to indulge in a luxurious treat, this tart is sure to impress.

Ingredients

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

For the crust:

• all-purpose flour
• unsalted butter, chilled and cubed
• powdered sugar
• egg yolk
• cold water

For the mascarpone filling:

• mascarpone cheese
• heavy cream
• powdered sugar
• vanilla extract

For the berry gelée:

• mixed berries (raspberries, blackberries, blueberries)
• water
• sugar
• lemon juice
• 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 the flour and powdered sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing just until the dough comes together. Press the dough into a tart pan, ensuring even coverage. Refrigerate for 30 minutes.
2. Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust for 18–20 minutes or until golden brown. Remove and let it cool completely.
3. Prepare the filling: In a bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and well combined. Spread this filling evenly into the cooled crust. Chill in the refrigerator while making the gelée.
4. Make the berry gelée: In a saucepan, combine the berries, water, sugar, and lemon juice. Simmer over medium heat for 5 minutes. Blend the mixture, then strain to remove seeds. Stir in the softened gelatin until dissolved. Let it cool slightly.
5. Assemble the tart: Pour the cooled gelée over the mascarpone filling and refrigerate for at least 2 hours, or until the gelée is set.
6. Decorate: Just before serving, top with fresh berries and, if desired, edible flowers or mint.

Servings and timing

This tart yields approximately 8–10 servings.
Preparation time: 30 minutes
Chilling time: 2 hours 30 minutes (includes crust chilling and gelée setting)
Baking time: 20 minutes
Total time: About 3 hours 20 minutes

Variations

• Citrus twist: Add lemon or orange zest to the mascarpone filling for a brighter flavor.
• Nut crust: Substitute part of the flour with ground almonds or hazelnuts for a nutty crust.
• Chocolate base: Add a tablespoon of cocoa powder to the crust for a subtle chocolate note.
• Alternative fruits: Try stone fruits or figs instead of berries for a seasonal variation.
• Herbal infusion: Infuse the berry gelée with a sprig of thyme or basil for an herbal note.

Storage/Reheating

Store the tart in an airtight container in the refrigerator for up to 3 days.
This tart is not suitable for freezing, as the mascarpone filling and gelée may separate upon thawing.
Reheating is not necessary; serve chilled for best results.

FAQs

How do I prevent the crust from shrinking?

Make sure to chill the dough before baking and avoid stretching it when pressing it into the tart pan.

Can I use frozen berries for the gelée?

Yes, frozen berries work well. Thaw them first and drain excess liquid before simmering.

What can I substitute for mascarpone cheese?

You can use cream cheese blended with a bit of heavy cream, though the flavor will be slightly tangier.

Is gelatin necessary for the gelée?

Yes, gelatin sets the gelée. You may substitute with agar-agar for a vegetarian version, but the texture will differ.

Can I make the tart in advance?

Absolutely. The tart can be made a day ahead and stored chilled until ready to serve.

What type of tart pan should I use?

A 9-inch fluted tart pan with a removable bottom works best for easy release and presentation.

Can I make mini tarts with this recipe?

Yes, simply divide the dough and filling among mini tart pans. Adjust the baking time accordingly.

How do I achieve a smooth mascarpone filling?

Ensure all ingredients are at room temperature before mixing to avoid lumps.

Can I use a store-bought crust?

While homemade is recommended for best flavor and texture, a store-bought tart shell can be used for convenience.

How do I know when the gelée is set?

It should be firm to the touch and not jiggle when moved, typically after 2 hours of refrigeration.

Conclusion

This Mixed Berry Mascarpone Tart is an exquisite dessert that brings together texture, color, and refined flavor in one beautiful presentation. Whether you’re hosting a gathering or treating yourself to something special, this tart is sure to be a memorable centerpiece.

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