Serves 8
125 min
Berry Chocolate Chip Mascarpone Tart
Recipe GLPR0f94cafc908098
An elegant dessert tart featuring a buttery, crispy all-purpose flour crust filled with whipped mascarpone cream sweetened with honey and vanilla. Topped with sweet chocolate chips and arranged fresh blueberries and sliced strawberries for a beautiful and delicious finish.
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Ingredients
1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon sea salt
8 tablespoons cold unsalted butter, cut into ½ inch chunks
4 ounces mascarpone cheese
1 tablespoon honey
½ cup mini chocolate chips
1 cup fresh strawberries, sliced
½ cup fresh blueberries
Directions
In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until well combined. Set the mixture aside.
In the bowl of a food processor, add the flour and sea salt. Pulse several times to combine evenly.
Add the cold butter chunks to the food processor. Pulse until the mixture resembles coarse meal and the butter pieces are evenly distributed throughout.
Pour in the egg yolk mixture and pulse until the dough just begins to come together. The dough should be evenly moistened and hold together when pressed. Transfer to plastic wrap and gently press into a disc about 6 inches wide. Wrap tightly and refrigerate for about 1 hour until firm.
Preheat the oven to 375°F. On a floured piece of parchment paper, roll out the chilled dough into a 13-inch circle. If the dough becomes too sticky, return it to the refrigerator briefly to firm up.
Transfer the rolled dough to a 9-inch fluted tart pan with a removable bottom. Press the dough gently into the edges and sides, reinforcing any thin spots with excess dough from the top. Trim away any excess dough from the rim. Place the tart pan on a plate and freeze for 30 minutes.
Place the frozen tart pan on a large baking sheet. Line the crust with foil and fill with pie weights. Bake for 30 minutes, rotating the pan halfway through. Carefully remove the foil and weights, then return the crust to the oven for 5 to 7 minutes more until the bottom and sides are golden brown.
Transfer the baked tart shell to a wire rack and allow it to cool completely at room temperature. Once cool, gently remove the tart from the pan and place it on a serving plate.
In a large bowl, combine the mascarpone cheese, heavy cream, honey, and vanilla extract. Using a hand mixer or stand mixer on high speed, whip the mixture until soft peaks form. This should take about 2 to 3 minutes.
Add the mini chocolate chips to the whipped mascarpone mixture and gently pulse or fold for just a few seconds to evenly distribute them without overworking the cream.
Spread the mascarpone filling evenly into the cooled tart crust. Arrange the sliced strawberries and fresh blueberries on top in a decorative pattern, with blueberries clustered in the center and strawberry slices arranged around the edges if desired. Serve immediately or refrigerate until ready to serve.
