Summer Berry Tart with Lemon Mascarpone Cream

Name: Summer Berry Tart with Lemon Mascarpone Cream
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 -8
Ingredients: 7 oz whole graham crackers; 6 tablespoons unsalted butter; 3 tablespoons brown sugar; 1/4 teaspoon fine sea salt; ¾ cup whipping cream; 8 ounce mascarpone cheese; 4 ounces cream cheese; 2 tablespoons powdered sugar; 1/2 cup lemon curd; 1 teaspoon lemon zest; 2-3 teaspoons lemon juice; 1 pint strawberries; 1/2 pint raspberries; mint leaves for garnish

User Reviews

5.0

105 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
6 -8
Calories
721 kcal
Course
Dessert
Cuisine
American

Summer Berry Tart with Lemon Mascarpone Cream

Reese Summers

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This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!

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Ingredients

Servings

For the Crust

7 oz whole graham crackers (12 crackers)
6 tablespoons unsalted butter melted
3 tablespoons brown sugar
1/4 teaspoon fine sea salt

For the Mascarpone Filling

¾ cup whipping cream
8 ounce mascarpone cheese
4 ounces cream cheese room temperature
2 tablespoons powdered sugar
1/2 cup lemon curd home-made or store bought (120ml)
1 teaspoon lemon zest from half a lemon
2-3 teaspoons lemon juice optional, to taste

For the Berry Topping

1 pint strawberries hulled and sliced or halved
1/2 pint raspberries
mint leaves for garnish

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Instructions

For the crust:

Position a rack in the center of the oven and heat the oven to 350°F
Place the crackers in the bowl of a food processor and process until fine crumbs form. Add the salt, sugar and melted butter and process again until well combined.
Place the crumbs into the tart pan and evenly spread the crumbs so that they cover the bottom of the pan and sides. Press down on the bottom firmly to make a compact layer. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a rim about a 1/4 inch thick. Bake the crust until it’s golden brown and smells nutty, about 10 minutes. Set the baked crust on a rack and let cool. Note: The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.

For the Lemon Mascarpone filling:

Beat the cream and cream cheese together on high speed with a hand mixer or a stand mixer until soft and creamy, about 3 minutes. Add the softened mascarpone cheese and powdered sugar and beat on medium speed until mixed well (don’t over-beat, mascarpone can separate). Add the lemon curd and lemon zest and mix on low until just combined. Taste and if you want more tartness, add the lemon juice.
Pour the cream mixture into the cooled tart crust and level it with an offset spatula or butter knife. Chill for at least 3 hours (overnight is fine too). Top the tart with the berries and garnish with mint leaves if desired. Serve chilled (I like to take it out of the refrigerator 15 minutes before serving).

Nutrition Information

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Calories 721kcal (36%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 51g (78%) Saturated Fat 30g (150%) Trans Fat 1g Cholesterol 129mg (43%) Sodium 469mg (20%) Potassium 301mg (9%) Fiber 5g (20%) Sugar 34g (68%) Vitamin A 1593IU (32%) Vitamin C 58mg (64%) Calcium 148mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 721 kcal

% Daily Value*

Calories	721kcal	36%
Carbohydrates	58g	19%
Protein	8g	16%
Fat	51g	78%
Saturated Fat	30g	150%
Trans Fat	1g	50%
Cholesterol	129mg	43%
Sodium	469mg	20%
Potassium	301mg	6%
Fiber	5g	20%
Sugar	34g	68%
Vitamin A	1593IU	32%
Vitamin C	58mg	64%
Calcium	148mg	15%
Iron	2mg	11%