Berry Tart With Lemon Curd Mascarpone
User Reviews
4.7
Berry Tart With Lemon Curd Mascarpone
Description
This tart features a crust mixing all-purpose and almond flours with cold butter, sugar, and egg yolk, pressed into a tart pan and baked until golden. The crust has a tender crumb and a slightly nutty flavor from the almond flour, providing a sturdy base.
The filling blends whipped cream, mascarpone cheese, powdered sugar, and lemon curd, resulting in a smooth, rich, and tangy cream. This filling contrasts nicely with the sweet and tart fresh strawberries and raspberries arranged over the top. A strawberry preserves glaze adds shine and subtle sweetness, and mint leaves garnish the finished tart for freshness.
The tart serves as a visually appealing dessert with textural contrast between crisp crust, creamy filling, and soft berries. It is suited for special occasions or elegant gatherings.
Ingredients
For the tart crust
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon kosher salt
- 2 teaspoons powdered sugar
- ½ cup butter 1 stick), very cold and diced into ¼ inch pieces, unsalted
- 1 egg yolk
- 1-2 tablespoons water cold
For the mascarpone filling
- ¾ cup whipping cream
- 1 8 ounce mascarpone cheese at room temperature, container
- 1 powdered sugar heaping tablespoon
- 1 cup lemon curd , store bought, or I used this recipe
- 1 pint strawberries , hulled and sliced
- 1 pint raspberry
- ¼ cup Strawberry Preserves
- mint leaves for garnish
Instructions
For the tart crust
- Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
- Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
- Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
For the mascarpone filling
- Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.
- In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.
Notes
- The tart crust is adapted from a trusted recipe, ensuring a balanced texture and flavor.
- Use very cold butter to achieve the right crumbly texture in the crust.
- Chill the dough before baking to prevent shrinkage and ensure even baking.
- Allow the tart shell to cool completely before adding the filling to avoid melting it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 76g | 25% |
| Protein | 12g | 24% |
| Fat | 55g | 85% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 542mg | 23% |
| Potassium | 320mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 39g | 78% |
| Vitamin A | 1584IU | 32% |
| Vitamin C | 68mg | 76% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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