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A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season’s best berries. A creamy mascarpone filling, a hint of fresh lemon, and four kinds of berries, all on top of a sweet shortbread crust!
This post was written by MBA contributor, Allison of the lovely blog, Some the Wiser. I hope you love this mascarpone tart as much as I do!
It’s officially summer break here! On the last day of school I picked up the kids with our summer theme song blaring in the car, their scooters in the trunk, and a plan to take them and a pizza to the park. I thought we’d celebrate. It didn’t quite go like that though.
Instead of running out the school doors looking for freedom after that last bell rang, they came trudging out with tears in their eyes. They cried the whole way to the park. Then, they cried while they rode their scooters around their favorite paths at the park until I finally gave up. I thought it would be super fun, but it was a super bust.
I guess my kids just really love school.
It took a few days after their tragic last day of school, but they are finally excited about summer. Taking them to the farmer’s market’s grand opening for the season helped too. We left with a basket full of berries and big summer plans. A Fresh Berry Mascarpone Tart could surely make anyone feel excited for the season ahead.
The fresh berries tasted amazing all by themselves and I knew it wouldn’t take much to make a great dessert. I started with a simple, short bread crust. I didn’t want a fussy crust, just something easy that I could press into the pan. Plus, I’m a sucker for a delicious cookie crust.
The mascarpone filling is creamy, lightly sweet, and has just a hint of lemon to accent the berries. As you’re eating it, you’ll notice it actually melts in your mouth. It’s perfection, really.
The berries are the real star of the show though. We used fresh strawberries, blueberries, raspberries, and blackberries. Their bright colors make them a feast for the eyes. Their juicy sweet berry flavors make them the quintessential summer dessert.
The nice thing about this Fresh Berry Mascarpone Tart is that it looks like a real showstopper, but it’s actually quite easy to make. The press-in crust is quick and easy, just a few minutes in the oven. The filling is no-bake and so easy to mix up that I put the kids in charge of that part.
It’s the perfect dessert to take to all your summer gatherings and potlucks this year. We’ve already found three occasions to whip up this Fresh Berry Mascarpone Tart and the summer is just getting started here!
For more delicious ways to use summer berries, be sure to check out these Berry Cookie Cups, No Bake Lemon Ice Box Cake, and these Blueberry Doughnut Muffins!
Fresh Berry Mascarpone Tart
Ingredients
For the Crust:
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 pound mascarpone cheese about 2 cups
- ¼ cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest plus more for garnish
- 1 teaspoon pure vanilla extract
- 1 pound fresh berries washed, hulled, and sliced as desired
Instructions
- To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
- Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
- To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.
Notes
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This dessert is so perfect for summer. I like to substitute orange for the lemon and then cover the tart with sliced strawberries. Thanks for this great recipe!
I successfully made the exact recipe for an 11 inch tart pan with no problem! The crust and filling filled the pan nicely. I also added a few more teaspoons of lemon juice and zest to pump up the lemon flavor, love how you can see the flecks of lemon zest in the filling! So good, so fresh and summery! Thanks for the recipe!
So happy to hear you enjoyed the tart, Karen! Thanks so much for stopping by and leaving your feedback!
-Jamie
Very tasty!! I used the French Tart Crust from David Lebovitz’s blog because it doesn’t involve chilling or rolling, but this filling was delish! My guests were wowed by the gorgeous berries on top. It’s an easy yet impressive dessert.
So glad to hear you enjoyed it, Becky! Thanks for stopping by and leaving your feedback.
-Jamie