easy healthy recipes

Blueberry Mascarpone Tart

Blueberry Mascarpone Tart

About this Recipe:

This recipe is very versatile and and no matter how you change it, it always taste delicious and refreshing. For this recipe, a Mascarpone and blueberry combination works well. But you can also replace them with your desired filling and a different berry. Lemon cream filling with raspberry would be another good combination. You can also replace the crust with the ready to use puff pastry.

Main Ingredients:

Sugar: 1/2 cup (replace half of this amount with honey if you want)
All-purpose Flour: 1.5 cup
Butter: 3/4 cup (in room temperature)
Ground Cinnamon: pinch
Salt: pinch
Mascarpone Cheese: 16 tbsp
Icing Sugar: 4 tbsp or to taste (replace with honey if you want)
Frozen Blueberries: 1 cup
Sugar: 1-2 tbsp


1. Cream the butter and half a cup sugar together.

2. Combine salt, cinnamon and flour together and add the butter mixture. Mix completely until the dough forms.

3. Wrap the dough in plastic and leave in the fridge for an hour.

4. Preheat the oven to 350 F.

5. Onto a lightly floured surface, transfer the dough and roll to the 1/8 inch thickness.

6. Cut 2-3 inches circles and press them into the small tart pans or cupcake pans.

7. Leave the pans in the fridge for 5 min.

8. Bake in the oven for 20 min or until brown. Let them cool down on a wire rack.

9. Meanwhile, into a pan add half a cup blueberry and 1-2 tbsp sugar. Cook on medium heat for 10 min or until the juice starts to come out.

10. Transfer them into a strainer and force them through the strainer. Let the juice cool down for 15 min.

11. Add the rest of the berries to the juice and combine.

12. For the filling, mix the Mascarpone and icing sugar (or honey) to taste.

13. Fill the shells with Mascarpone filling and pour berries on top. Sprinkle icing sugar over tarts and serve.

Published on March 13, 2008
Herbs & Spices in this Recipe:


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16 tarts
Prep Time
25 min
Cook Time
20 min
Inactive Time
90 min
Ready in
1 hour 45 min
6 Ratings
Average rating: 3.33

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