Mascarpone and Wild Berry Tart

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Photo: Mascarpone and Wild Berry Tart

TOTAL TIME: 2 hr 30 min
Prep: 40 min
Inactive Prep: 1 hr 30 min
Cook: 20 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

CRUST:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • Kosher salt
  • Zest of 1 lemon
  • 1 vanilla bean
  • 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled, plus more for greasing the tart pan
  • 3 large organic egg yolks
  • 1/4 cup grappa (or rum or water)
    FILLING:
    • 8 ounces mascarpone
    • 1/2 cup heavy cream
    • 3 tablespoons grappa (or rum or water)
    • 3 tablespoons sugar
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    Directions

    For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds.

    With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer.

    With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs.

    In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour.

    Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well.

    On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess.

    With a fork, poke the dough several times, all the way through to the pan. The tart will try to "rise" in the oven, so poking the tart helps it breathe in the hot air.

    Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes.

    For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks.

    Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate.

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    4

    Newest Ratings and Reviews

    Read all 2 reviews

    • on April 13, 2013

      Flag

      Tasted great, but WAY too much crust for one tart. I made two and had plenty of crust. I did not have grappa, I added a little Almond Flavoring to the mascarpone. The taste was fabulous!

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    • on November 29, 2011

      Flag

      A very easy dessert to make. The dough was easy to make and easy to roll out. However, it was enough dough for 2 tarts, especially once you roll it thin. I was concerned because my dough looked very thick, and I thought it would be tough but it was just right! I beat the cream cheese with rum as grappa is $36 dollar at my local liquor store. I don't know if the alcohol separated (curdled the cheese because I was unable to get a smooth and creamy consistency. The cheese mixture looked lumpy no matter how much I beat it. It was very watery, too, and I placed it in the frig for a while so kinda let it set because when I first poured it into the tart crust it was very watery. However, the berries covered up the lumpy texture of the cream. The taste was fresh and light-not too sweet. My husband really enjoyed it and asked me to make it again. Another great recipe from Debi and GabrieleI!

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