Vanilla and Mascarpone Berry Tart

  • Difficulty: Medium
  • one hour and 40 minutes
  • 6 servings

A tart that combines vanilla and the wonderful flavors of blackberries and blueberries is one that you should give a go. Make the crust with eggs, butter, sugar, and flour. Then, after adding the crust to the tin, the trick is to keep it steady by weighing it down with raw chickpeas. That way it doesn’t puff. The result is definitely scrumptious.

Ingredients Needed for Vanilla and Mascarpone Berry Tart


For the dough:

1 ½ cups of flour
salt
3 ounces of butter
1 cup sugar
1 yolk
2 eggs

For the mascarpone-yogurt filling:

1 cup mascarpone
2 tablespoons of yogurt
2 teaspoons of vanilla extract
½ cup whipped cream

For the egg wash:

2 eggs
2 tablespoons of milk

For the topping:

3 ounces of blackberry
4 ounces of blueberry

How to Cook Vanilla and Mascarpone Berry Tart

For the dough:
  1. Add the sugar, yolk, and eggs. Mix everything and knead using your hands until you have a dough. Set aside for 30 minutes.
For the mascarpone-yogurt cream:
  1. Spread some flour on the work surface and flatten the dough using a rolling pin. Line a fluted flan tart tin with the dough and remove overhanging dough. Cover with parchment paper and fill with raw chickpeas or beans so that the paper takes the form of the dough-lined tin. Bake for 15 minutes at 380⁰F/190⁰C.
For the egg wash:
  1. Remove the parchment paper and the chickpeas from the tart tin and coat the baked crust with egg wash using a kitchen brush. Bake for 10 minutes at 380⁰F/190⁰C.
  2. Remove the baked dough from the tin and fill it with the mascarpone-yogurt cream. Spread it evenly and top it with berries.

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