Mascarpone and fruit tart: A dessert that dazzles with every bite
Crunchy pastry filled with mascarpone and cream, topped with fruit, is a dessert that disappears from the table. It delights the eye and taste buds, tempting with beautiful colors. It works wonderfully for both large and small occasions.
In this cake, everything just plays a symphony. A crunchy tart, light cream, and refreshing fruits create a trio perfect for afternoon coffee. Preparing it is truly simple, especially when you have a reliable recipe. I have been using this recipe for years, and I don't know anyone who wasn't thrilled with the mascarpone and fruit tart from the first bite.
Blueberry tart
When fruits are tastiest in the summer, the crunchy tart becomes a desired dessert. Using seasonal fruits such as strawberries, raspberries, or blueberries is an excellent way to add flavor and become a delicious decoration.
I often reach for blueberries, which can be found almost all year round. Of course, they taste best during the season when they are ripe, juicy, and flavorful. This dessert never gets old.
Mascarpone and fruit tart - proven recipe
Although the tart may look complicated, its preparation is not difficult at all. A crunchy tart with mascarpone and fruit is an excellent choice to impress your guests.
Ingredients:
Crunchy pastry:
- 1 2/3 cups all-purpose flour
- 7 oz butter
- 1 egg
- 2 tablespoons sugar
Cream:
- 2 cups heavy cream (30%)
- 9 oz mascarpone
- 8 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Extras:
- 14 oz blueberries
- 4.4 oz raspberries
- Mint leaves for decoration
Preparation Method:
Step 1. Sift the all-purpose flour onto a countertop, add cubed butter and sugar, and start kneading. Add the egg as well. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for half an hour.
Step 2. After cooling, roll out the dough, dusting with flour if necessary, and place it into a tart pan. Prick with a fork, cover with parchment paper, and weigh it down with beans, peas, or soybeans. Bake in an oven preheated to 350°F for about 15 minutes with weights. Then remove the weights and bake the tart shell alone for another 30 minutes. Set aside to cool.
Step 3. Whip the chilled heavy cream, gradually adding powdered sugar and vanilla extract. Add the mascarpone one spoonful at a time, mixing into a smooth cream. Spread it into the chilled tart shell.
Step 4. Decorate the tart with fresh fruit and mint leaves. Chill in the refrigerator and serve to your loved ones. Enjoy!
