Fresh Fruit Tart with Vanilla Mascarpone Cream

Why You’ll Love This Recipe

There are so many reasons to love this Fresh Fruit Tart with Vanilla Mascarpone Cream. First, the combination of a sweet and buttery tart crust with the rich and creamy mascarpone filling is simply irresistible. The fresh fruits on top add a refreshing burst of flavor and a gorgeous pop of color. Not only does it taste amazing, but it’s also a feast for the eyes. The recipe is versatile, so you can use any seasonal fruits available, making it a great dessert year-round. Plus, the mascarpone cream is light yet indulgent, and the tart shell provides the perfect crunch.

Ingredients

For the tart crust:

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cut into cubes

• 1 egg yolk

• 1 tablespoon cold water

For the vanilla mascarpone cream:

• 1 cup mascarpone cheese, softened

• 1/2 cup heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

For the fresh fruit topping:

• Fresh berries (strawberries, blueberries, raspberries, blackberries)

• Kiwi, peeled and sliced

• Mango, peeled and sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the tart crust: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then pulse until the dough begins to come together. Turn out the dough onto a lightly floured surface and knead it gently a few times until smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the oven: Preheat your oven to 350°F (175°C).

3. Roll out the dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess.

4. Blind bake the tart shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment and weights and bake for an additional 5-10 minutes until the crust is golden brown. Let the crust cool completely.

5. Make the vanilla mascarpone cream: In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy. Be careful not to overmix.

6. Assemble the tart: Once the crust has cooled, spread the vanilla mascarpone cream evenly over the base of the tart.

7. Arrange the fruit: Top the cream layer with fresh fruits of your choice. You can make a beautiful pattern with the berries, kiwi slices, and mango for a vibrant presentation.

8. Chill and serve: Refrigerate the tart for at least 1 hour to set before serving.

Servings and Timing

• Servings: 8 servings

• Preparation Time: 30 minutes

• Chill Time: 1 hour

• Cook Time: 25-30 minutes

Variations

1. Different fruits: You can use any variety of seasonal fruits like peaches, nectarines, or grapes to suit your taste or the time of year.

2. Lemon zest: Add a little lemon zest to the mascarpone cream for a zesty twist.

3. Chocolate drizzle: Drizzle melted chocolate over the top for an extra layer of indulgence.

4. Nutty crust: For a different flavor, incorporate crushed almonds or hazelnuts into the tart crust.

Storage/Reheating

• Storage: Store the tart in the refrigerator, covered with plastic wrap or in an airtight container. It’s best consumed within 2-3 days for optimal freshness.

• Reheating: Since this tart is served chilled, there is no need for reheating. Simply take it out of the fridge about 10 minutes before serving to soften slightly.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the tart crust up to 1 day in advance and store it in the refrigerator. Make sure it’s fully cooled before assembling the tart.

Can I substitute the mascarpone cheese?

You can substitute mascarpone cheese with cream cheese or ricotta, though the flavor and texture may vary slightly.

What fruits work best on this tart?

Fresh berries, kiwi, mango, and citrus fruits work beautifully. Feel free to get creative with your favorite fruits!

How do I prevent the crust from getting soggy?

Blind baking the crust helps prevent it from becoming soggy. Be sure to bake the crust until it’s golden and crisp.

Can I freeze the tart?

It’s not recommended to freeze the assembled tart as the fruit may become soggy. However, you can freeze the tart crust and mascarpone cream separately and assemble the tart later.

Can I use a pre-made tart crust?

Yes, if you’re short on time, a pre-made tart crust can be used, though making it from scratch adds a nice homemade touch.

Is the mascarpone cream sweetened?

Yes, the mascarpone cream is sweetened with powdered sugar, but you can adjust the sweetness to your liking by adding more or less sugar.

Can I use a different filling instead of mascarpone cream?

Yes, you can use whipped cream, custard, or pastry cream as an alternative filling for the tart.

How do I serve the tart?

Serve the tart chilled, cut into slices, and enjoy as a refreshing dessert at any gathering.

Can I make this tart gluten-free?

Yes, you can use a gluten-free tart crust in place of the regular one, and it will still taste delicious.

Conclusion

This Fresh Fruit Tart with Vanilla Mascarpone Cream is a showstopper dessert that brings together the best of both worlds—crispy, buttery crust and creamy, indulgent filling. With the vibrant, fresh fruit topping, it’s not just a treat for the taste buds but also for the eyes. Whether you’re preparing it for a special occasion or just because, it’s bound to be a hit with everyone!