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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 was absolutely delicious and a real crowd-pleaser. First tart I’ve ever made, and it came out great. Definitely saving this recipe to make again. Thanks for sharing!!
So happy to hear you enjoyed the tart, Rosalyn! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi Jamie!
This recipe looks delicious and I intend to give it a try soon. Just wondering if you have any suggestions for adapting the recipe above to a 10 inch tart pan?
Thanks!
Hello! I haven’t attempted this recipe with that size tart pan, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
I made this recipe yesterday as four small tartes and it went over well! I had to add a few handfuls of cold water the the dough to make it stick, but overall turned out well after refrigeration! We also added a little bit of sugar to the fruit topping as well as a spritz of lemon and it turned out great. We would definitely make it again. However, I would use a higher quality mascarpone next time rather than just store bought brand! Thanks for the recipe :)!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. Happy Baking!
-Jamie
I just tried the recipe and when I added the lemon juice, it immediately curdled the mascarpone and ruined a double batch of the filling. Had to go back to the store to get more cheese. If you make this, I highly recommend using lemon zest instead of lemon juice!!
This looks amazing! I’ll have to try it soon!
Thanks so much, Emma!
The berry tart is perfect! I am making it for a second time right now! This recipe is a keeper!!!!!
So happy to hear you enjoyed it, Karen! Thanks for leaving your feedback!
-Jamie
Can this be adjusted for an 11 inch pan?
Hi, I used an 11- inch pan and it was still perfect
So happy to hear you enjoyed the tart, Cecilia! Thanks so much for stopping by and leaving your feedback!
-Jamie
I made this for a girls night this week and everyone loved it! it was simple to make, and the crust is amazing! I did add a bit of honey to the cream, it just didn’t taste what I expected it to, so a couple teaspoons did the trick. I am making again for a work pot luck, this time making in a rectangle pan so it can be cut into more slices.
I love the idea of adding honey, Beth! It sounds perfect!
This is so beautiful! I just made it for the first time!! I’ll let you know how I did later. Happy Fourth of July
Let me know how you enjoyed it, Suzanne!
Hi Jamie, the tart looks so yummy! :) Can I make it a day before serving? I also thought to make it gluten free.