Reynaldo’s Cocina 📍
Berry Mascarpone Tart
Creamy mascarpone tart layered with fresh berries and finished with a buttery crust.
Ingredients
Tart Shell
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 to 2 tbsp cold water
Mascarpone Filling
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Berry Topping
- 2 cups mixed berries
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Finish
- Fresh mint
Equipment
- - Tart pan (9-inch) or mini tart molds
- Mixing bowls
- - Hand mixer
- Rubber spatula
- Small saucepan
- Measuring cups and spoons
- Cooling rack
- - Fine mesh strainer (optional)
Method
- Preheat oven to 350 degrees.
- In a mixing bowl combine flour, sugar, and cold butter.
- Mix until crumbly.
- Add egg yolk.
- Add cold water gradually until dough forms.
- Chill the dough for 20 to 30 minutes.
- Press dough into a tart pan.
- Dock the bottom with a fork.
- Bake for 18 to 22 minutes until lightly golden.
- Cool completely.
- Add berries, sugar, and lemon juice to a small saucepan.
- Cook until the berries soften.
- In a small bowl combine cornstarch and water.
- Add the slurry to the berries.
- Cook until glossy.
- Cool completely.
- Add mascarpone cheese, heavy cream, powdered sugar, and vanilla extract to a mixing bowl.
- Whip until smooth, light, and soft peaks form.
- Spread the mascarpone filling into the cooled tart shell.
- Top with the cooled berry topping.
- Refrigerate for 30 to 60 minutes.
- Garnish with fresh mint.
- Serve chilled.
Notes
• Chill the tart shell fully before filling for cleaner slices.
• Avoid overwhipping the mascarpone filling so it stays smooth and light.
• Cool the berry topping before assembling to preserve the texture of the filling.
• Fresh mint adds brightness and visual contrast without overpowering the dessert.
• This dessert tastes best served cold.
