Berry Mascarpone Tart

An easy berry mascarpone tart with a press-in shortbread crust, orange-vanilla mascarpone cream, strawberry jam and lots of fresh berries.

Course Dessert

Cuisine French

Prep Time 1

Cook Time 25

Cooling 30

Total Time 1 55

Servings

Calories 648kcal

Wash and clean the strawberries and cut them in half. Place them in a bowl and add the juice of the two oranges all over and let them sit. Wash and drain the blueberries.

Preheat oven to 350º F.
Using a mixer (hand or regular) mix together butter, flour, and confectioner’s sugar, 2-3 min.
Add dough to the tart pan and press all over, and up the edges until it is evenly distributed. Trim edges with a knife if you have to and add the extra dough to any bald or thin patches.
Bake for approximately 20-25 minutes, or until lightly golden brown.
Remove from oven and allow to cool completely before filling.

Using a mixer on medium speed, beat the mascarpone with the heavy cream and vanilla seeds until smooth and fluffy, about 2 minutes. Add the orange zest at the end. Don't overbeat, or the mascarpone can turn grainy.
Spread the mascarpone mix evenly all over the tart crust.
Add an even layer of the strawberry jam on top of the mascarpone.
Arrange the berries in a pattern of your choice. Serve right away or refrigerate until serving.

I like using vanilla beans, but they can be very expensive. So I alternate between vanilla extract, vanilla powder, and beans. Vanilla powder gives a really concentrated flavor, so if you're substituting powder for beans or extract in recipes, use ½ tsp of ground powder for 1 bean, or ½ teaspoon of ground powder for every teaspoon of extract.
Store the assembled tart in the fridge and enjoy within 2 days. Don't leave it at room temperature for more than 2 hours.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.