Summer Berry Tart with Lemon Mascarpone Cream
User Reviews
5
Summer Berry Tart with Lemon Mascarpone Cream
Description
The crust is made from finely processed graham crackers combined with melted butter, brown sugar, and salt, then pressed evenly into a tart pan and baked until golden and firm to hold the filling. The filling blends whipped cream, mascarpone, cream cheese, powdered sugar, lemon curd, lemon zest, and optional lemon juice to create a rich yet bright cream layer.
The assembled tart is topped with fresh strawberries and raspberries arranged over the lemon cream, garnished with mint leaves that add a fresh, herbal note. The firm, crumbly crust contrasts with the creamy filling and juicy berries, resulting in a balanced texture and flavor profile.
This tart suits warm-weather occasions and is best served chilled to maintain the cream's texture. The crust can be prepared in advance and stored wrapped at room temperature.
Ingredients
For the Crust
- 7 oz graham crackers 12 crackers, whole
- 6 tablespoons butter melted, unsalted
- 3 tablespoons brown sugar
- 1/4 teaspoon salt 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 from half a lemon, zest
- 2-3 teaspoons lemon juice optional, to taste
For the Berry Topping
- 1 pint strawberries hulled and sliced or halved
- 1/2 pint raspberry
- mint leaves for garnish
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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