Imagine a dessert that captures the essence of a perfect summer day - vibrant, refreshing, and utterly delectable. This Summer Berry Tart with Lemon Mascarpone is not just a recipe; it's a culinary masterpiece that transforms simple ingredients into a show-stopping dessert that will have your guests begging for seconds. With its buttery crust, creamy lemon-infused mascarpone, and a stunning array of jewel-like summer berries, this tart is about to become your new seasonal obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made tart crust
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups mixed summer berries (strawberries, blueberries, raspberries)
- Mint leaves for garnish
Instructions
- Remove the pre-made tart crust from refrigeration and let it sit at room temperature for 10-15 minutes to soften slightly.
- Preheat the oven to 375°F (190°C). Gently place the tart crust into a 9-inch tart pan with a removable bottom, pressing the dough evenly into the sides and bottom.
- Blind bake the tart crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5-7 minutes until golden brown.
- While the crust is cooling, prepare the lemon mascarpone filling. In a medium bowl, whisk together mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
- Once the tart crust has completely cooled, spread the lemon mascarpone mixture evenly across the bottom of the crust, creating a smooth layer.
- Wash and gently pat dry the mixed summer berries. Carefully arrange the berries on top of the mascarpone layer, creating an attractive and colorful pattern.
- Refrigerate the tart for at least 1 hour to allow the flavors to meld and the filling to set.
- Before serving, garnish with fresh mint leaves and dust lightly with additional powdered sugar if desired.
- Slice and serve chilled. The tart can be stored in the refrigerator for up to 2 days.
Tips
- Choose Your Berries Wisely: Select ripe, fresh berries at the peak of their season for the most intense flavors and most beautiful presentation.
- Room Temperature Matters: Allow your mascarpone and tart crust to come to room temperature for easier mixing and handling.
- Blind Baking Technique: Don't skip the blind baking step - this ensures a crisp, golden crust that won't become soggy from the creamy filling.
- Zest Like a Pro: Use a microplane for the most delicate and flavorful lemon zest that will perfectly complement the mascarpone.
- Arrange Berries Artfully: Take your time when placing berries, creating a visually appealing pattern that looks as good as it tastes.
- Chilling is Key: Let the tart rest in the refrigerator for at least an hour to allow flavors to meld and the filling to set properly.
- Serve Chilled: This tart is best enjoyed cold, so keep it refrigerated until just before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
