Dessert

Berry Mascarpone Tart Recipe

ByLila Prescott March 6, 2026March 6, 2026

Introduction

This Berry Mascarpone Tart combines a crisp, buttery crust with a creamy mascarpone filling and a vibrant mix of fresh berries. It’s a delightful dessert that’s both elegant and easy to make, perfect for any occasion.

A round tart with a golden-brown crumbly crust forms the base, filled with a smooth, pale yellow creamy layer. On top, there is a generous mound of fresh blueberries and halved strawberries that are deep blue and bright red, glistening with a light shine. Two small green mint leaves are placed decoratively in the center, and the berries are lightly dusted with white powdered sugar. The tart sits on a plain white plate with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar

1 teaspoon vanilla extract
Zest of 1 lemon
2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)

Mint leaves (for garnish, optional)
Powdered sugar (for dusting, optional)

Instructions

Step 1: In a food processor, combine flour, cold cubed butter, powdered sugar, and salt. Pulse 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 comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Preheat your oven to 350°F (175°C).
Step 3: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Transfer it to a 9-inch tart pan, pressing into the edges and trimming excess dough. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for 5-7 minutes more until lightly golden. Let cool completely.
Step 4: In a mixing bowl, whip the heavy cream 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.

Step 5: Spread the mascarpone filling evenly into the cooled tart shell. Arrange mixed fresh berries on top.
Step 6: Refrigerate the tart for at least 1 hour before serving. Garnish with mint leaves and dust with powdered sugar if desired. Slice and enjoy chilled.

Tips & Variations

Use frozen berries if fresh ones aren’t available; just thaw and pat dry to avoid excess moisture.

For a citrus twist, add a tablespoon of fresh lemon juice to the mascarpone filling.
Pie weights can be replaced with dried beans or rice for blind baking the crust.

Storage

Store the tart in an airtight container in the refrigerator for up to 2 days. It’s best served chilled. If needed, let it sit at room temperature for 10 minutes before serving for the best texture. Avoid freezing, as the fresh berries may become mushy upon thawing.