Mascarpone Fresh Mixed Berry Tart
A French fresh mixed berry tart with a shortbread pastry filled with raspberry jam, vanilla mascarpone cream, and topped off with fresh mixed berries. An easy summer berry tart.
The perfect summer dessert, this mixed berry tart is so easy to put together it will blow your mind. This fresh berry tart is elegant yet simple, and your friends and family will love you (even more) for it! Made with a homemade shortbread crust, a layer of raspberry jam; a rich vanilla mascarpone cream and is topped with all the fresh berries you can find! I hope you love my mascarpone berry tart as much as I do!
Material &Ingredient Notes
- Fresh mixed berries: I use strawberries, raspberries, and blueberries. You can use the ones you like best to put your own spin on this fresh berry tart.
- A shortbread crust/pate sable: I recommend you make your crust. For a full step-by-step guide with a video on how to make almond shortbread crust, you can click here Shortbread Crust. But if you don't feel like it, you can always use a store-bought crust.
- Raspberry jam: super easy to make yourself. Find a full recipe with all the tips and tricks here Raspberry Jam-Filled Brioche Donuts.
- Vanilla bean: you can replace it with vanilla paste.
- Whipping cream: full-fat content cream is necessary to be able to whip the cream to soft peaks, as required in the recipe.
- Mascarpone cheese: try to use a good quality one.
- Rolling pin
- A 20 cm / 8-inch tart tin.
- Whisk or electrical mixer.
How to make this recipe
Making this fresh mixed berry tart is rather straightforward and takes very little time. You simply have to:
- Roll out, line, and bake the shortbread crust
- Spread a thin layer of the raspberry jam on the base of the crust
- Make the vanilla mascarpone cream
- Fill the tart with the vanilla mascarpone cream.
- Top with the fresh berries! Refrigerate for a couple of hours before serving.
- The shortbread crust needs to be prebaked. To do so, roll out your dough to approximately 3 mm and line a 20 cm tart mold. Line your crust with parchment paper and fill it with baking pie weight (rice or beans can also do the trick, but they are smellier!).Blind bake for 10 minutes with the weights. Remove the pie weights and parchment paper and continue to bake until the crust is cooked and slightly coloured. Transfer onto a cooling rack.
- Once you cover the base with the raspberry jam, refrigerate. Use the next 15 minutes to prepare the vanilla mascarpone cream.
- When making the mascarpone vanilla cream, we are mixing 2 different elements that should have the same texture or be close. In order to get similar textures, add 1/3 of the whipped cream into the mascarpone to loosen it up a bit, then fold in the rest of the cream.
- After you fill the tart with the mascarpone cream, you can keep in the refrigerator for up to 24 hours before you top it with the fresh mixed berries.
- If you want to make your fresh berries shine a little, toss with a dash of powdered sugar before adding them onto the tart.
This French dessert is best served cold.
This mascarpone berry tart keeps for up to 24 hours in the refrigerator without the fresh berries.
Once it has been topped with the berries, you can keep it for an extra day.
This tart cannot be frozen once it has been assembled.
How to prep ahead
- You can pre-bake the shortbread crust 1 day ahead and keep it safely an airtight container.
- After you fill the tart with the mascarpone cream, you can keep it in the refrigerator for up to 24 hours before you top it with the fresh mixed berries.
- Lastly, proceed to assembly the berry tart a couple of hours before you are ready to serve.
Variations to this recipe
- You can choose the berries you like the most and make for example just a strawberry tart or just a blueberry tart. They both pair divinely the mascarpone cream.
- You can also make this recipe into individual various tartlets. It makes approximately 6 small tarts.
- You can replace the raspberry jam with dulce de leche and the vanilla mascarpone cream with a simple Chantilly. Then top with the berries
- You can use a shortcrust pastry instead of the shortbread crust if that is your preference. You can find a step-by-step recipe with all the tricks here Quiche Crust.
- You can use my easy puff pastry recipe which is flaky and delicious! It is a little more delicate to prebake, as it shrinks for easily. The alternative is to bake a puff pastry disc on a baking sheet lined with parchment paper (pinch with a fork all over to prevent it from puffing up). Then let it cool down, top with the mascarpone cream, and cover with the fresh berries. More of a rustic, free-form, berry tart.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Servings: 8 servings
Nutrition: 606 cal
(link to recipe above)
Fresh mixed Berries & Mascarpone Cream Filling
- 1. Bake the Shortcrust Pastry: Preheat your oven to 170 C. Roll out your dough to 3 mm approximately and line a 20 cm tart mold. Line your crust with parchment paper and fill it with baking pie weight (rice or beans can also do the trick, but they are smellier!). Blind bake for 10 minutes with the weights. Remove the pie weights and parchment paper and continue to bake until the crust is cooked and slightly coloured. Transfer onto a cooling rack.
- 2. Prepare the Vanilla Mascarpone Cream: Using a whisk, smooth out the mascarpone cheese making sure there are no lumps in it. In a separate bowl whisk the whipping cream, the vanilla bean seeds and the powdered sugar until it has formed soft peaks. Add 1/3 of the whipped cream into the mascarpone and mix until smooth. Fold in the rest of the cream.
- 3. Assembling the mixed Berry Tart: Spread a thin layer of the raspberry jam using a small off-set spatula or the back of a spoon over the baked crust. Refrigerate for 15 minutes. Fill the tart with the vanilla mascarpone cream and evenly spread it out all to the border of the tart. Refrigerate for 15 minutes. Top with the fresh berries! Refrigerate for a couple of hours before serving.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!