Berry Mascarpone Tart

Despite being superbusy throughout my summer holiday with supercute Blackfox aka Toddybear I still managed to prepare a few dishes AND photograph them. That happened mainly while he was having his puppy snaps if I wasn't cleaning after him. It's full day's work tending and training a puppy but I sure love it (and him *heart*). Have you already had your summer holiday or are you a lucky one still on it? Did you dare to cook despite the heat or were you making lots of cold foods? I made both, but mostly ate just fruit and bread and ice cream :D

Despite this is a sweet tart, I used for the crust the same recipe as in the quiche I recently made. It is such a perfect, crumbly base for all the fillings, sweet or savoury. The whipped egg white makes the mascarpone filling softer and fluffier and seemingly lighter. You can use whatever berries or even fruit if you like. I imagine kiwis and passionfruit would be perfect as they are acidic in flavour.

Happy baking!

Edit 20.8.18: I just realized that I made the crust from half a recipe. I hope you haven't been struggling with the amounts. Now it's been corrected.

Berry Mascarpone Tart

Summer berries and mascarpone filling on top of the crumbly & crunchy pie crust.

  • 45 g butter
  • 1 tsp sugar
  • a pinch of salt
  • 90 g all-purpose flour
  • 1-2 Tbsp ice water
  • Filling:
  • 250 g mascarpone
  • 1 egg, separated
  • 40 g sugar
  • 1 Tbsp rum
  • 1 Tbsp lime juice
  • 1 tsp grated lime zest (+more for garnishing)
  • ~250 g red currants or other berries

  1. Prepare the crust: mix the flour, sugar and salt with cold butter by pinching with fingertips until it resembles wet sand.
  2. Add the water and mix it quickly together. Add more water if needed.
  3. Place the dough in plastic wrap and let it cool in freezer for 15-30 minutes or 1 hour in fridge (don't overchill it as then the dough will tear apart while rolling it.
  4. If you cooled the dough longer, let it warm up about 15-30 min in room-temperature). Roll out the dough into a round disc (appr. 3-4 mm in thickness) and line a slightly oiled 15-18 cm pie tin with it. (Don't oil the sides, only the bottom).
  5. Brush with eggwhite (you can use the same eggwhite as for the filling because you won't need a lot of it for brushing). Refrigerate for 15 minutes.
  6. Bake the crust in 180 C for 15-20 minutes or until golden brown.
  7. Let the crust cool completely before filling it.
  8. Whisk the eggwhite with a pinch of salt to medium stiff foam.
  9. Whisk the egg yolk with sugar until pale and fluffy. Stir the mascarpone to make it smooth and whip into the yolk batter.
  10. Add the rum, lime juice and zest. Fold in the eggwhite.
  11. Spoon the mascarpone filling to the cooled crust and decorate with berries and some grated lime zest.
Adapted from Nigella Lawson and Rachel Khoo.

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