Go Back Email Link
+ servings
Sense & Edibility's Mascarpone-Vanilla Berry Tart

Berry Tart with Vanilla-Mascarpone Cream

Use a variety of berries to suit your tastes. This dessert is best served the same day. The tart shell may be pre-baked and the cream made up to one day ahead. The assembled tart will keep for up to 48 hours under refrigeration.Special Equipment Needed:
Course Sweets
Prep Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 12" tart


Tart dough:

  • 1 cup all purpose flour sifted, plus more for rolling out dough
  • 1 cup finely ground almond flour or an additional cup of all-purpose flour
  • 1 tsp kosher salt
  • 1 stick unsalted butter diced
  • 1/2 pkg 4 oz cream cheese, cold, diced
  • 2 tbsp heavy whipping cream

Vanilla-Mascarpone Cream:

  • 2 cups heavy whipping cream
  • 8 oz mascarpone cheese
  • 1 tsp vanilla bean paste
  • 1 tsp orange zest
  • pinch of kosher salt
  • 1/2 cup confectioner's sugar divided
  • 1/2 pint blueberries rinsed and stems removed
  • 1 pint raspberries rinsed1 pint blackberries, rinsed
  • 1 1/2 pints strawberries rinse, hulled, and thinly sliced

Fruit Glaze (optional):

  • 1/2 cup fruit jam strawberry or raspberry
  • 2 tbsp water


  • Prepare the tart dough by combining the flours and salt in a large mixing bowl. Add the butter and cream cheese and cut into the dry ingredients using a pastry blender or your hands. The mixture should resemble course meal. Add the heavy whipping cream and mix just until the dough comes together. Form into a disc and wrap in plastic film. Refrigerate for at least a half-hour.
  • Preheat your oven to 350°F. Cut a piece of parchment paper into a circle, using the bottom of your tart pan as a template- set aside. When the dough has rested for a minimum of 30 min. Remove from the plastic wrap and, on a lightly floured surface, roll out into a 14" circle. Line your tart pan with the circle of dough and press into the pan firmly to ensure it is lined well. Using a fork, prick holes into the bottom of the dough. Place the circle of parchment paper, lightly, onto the surface of the dough and fill the pan with ceramic pie weights (or dried beans). Try to keep the weights on the paper.
  • Bake for 10 mins. After ten minutes, remove the tart pan carefully from the oven (REMEMBER the bottom is removable so be careful not to poke up through the center when removing it from the oven!). Remove the ceramic weights and paper by carefully gathering up the edges of the paper to the center and removing from the pan. Pour the weights back into their container and discard the paper.
  • Return the pan to the oven and bake for an additional 8-10 min or until golden brown. Remove from the oven, carefully, and allow to cool for ten minutes. After ten minutes, remove the tart pan's ring, and allow the tart shell to cool completely on the tart pan's bottom.
  • While the shell is cooling, make the cream filling by, first, whipping the heavy cream to stiff peaks. Reserve a 1/2 cup of whipped cream for garnishing later.
  • In a separate bowl, stir the mascarpone cheese until smooth. Add the vanilla paste, orange zest, salt, and 1/4 cup plus 2 tbsp of sugar. Stir until completely smooth. Using a spoon or a rubber spatula, gently fold in the larger quantity of whipped cream until the mixture is smooth. Fill the tart shell with the cream.
  • Garnish the top of the tart with the berries in a decorative pattern (if desired). To prevent the berries from drying out, brush with the fruit glaze. Simply combine the jam and water in a microwave-safe bowl and heat for 45 seconds. Stir until smooth and brush a thin layer onto the fruits' surfaces.
  • Fold the remaining sugar into the whipped cream you reserved earlier and spoon onto the top of the assembled tart. Refrigerate until you are ready to enjoy!