Summer indulgence: Irresistible mascarpone and fruit tart recipe

Crunchy pastry filled with mascarpone and cream, topped with fruit, is a dessert that disappears from the table. It delights the eye and taste buds, tempting with beautiful colours. It works wonderfully for both large and small occasions.

In this cake, everything plays a symphony. A crunchy tart, light cream, and refreshing fruits create a trio perfect for afternoon coffee. Preparing it is truly simple, especially when you have a reliable recipe. I have been using this recipe for years, and I don't know anyone who wasn't thrilled with the mascarpone and fruit tart from the first bite.

When fruits are the tastiest in the summer, the crunchy tart becomes a desired dessert. It is an excellent way to use seasonal fruits such as strawberries, raspberries, or blueberries. They not only add flavour but also become a delicious decoration.

I often reach for blueberries, which can be found almost all year round. Of course, they taste best during the season when they are ripe, juicy, and flavoured. This dessert never gets old.

Although the tart may look complicated, its preparation is not complex. A crunchy tart with mascarpone and fruit is an excellent choice to impress your guests.

Ingredients:

Crunchy pastry:

• 200g all-purpose flour,
• 200g butter,
• 1 egg,
• 2 tablespoons sugar.

Cream:

• 500ml heavy cream (30%),
• 250g mascarpone,
• 8 tablespoons powdered sugar,
• 1 teaspoon vanilla extract.

Extras:

• 400g blueberries,
• 125g raspberries,
• mint leaves for decoration.

Preparation method:

Step 1. Sift the all-purpose flour onto a countertop, add cubed butter and sugar, and start kneading. Meanwhile, add the egg. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for half an hour.

Step 2. After cooling, roll out the dough, dusting with flour if necessary, and place it into a tart pan. Prick with a fork, cover with parchment paper and weigh it down with beans, peas, or soybeans. Bake in an oven preheated to 180°C for about 15 minutes with weights. Then, remove the weights and bake the tart shell for another 30 minutes. Set aside to cool.

Step 3. Whip the chilled heavy cream, gradually adding powdered sugar and vanilla extract. Add the mascarpone one spoonful at a time, mixing until smooth. Spread it into the chilled tart shell.

Step 4. Decorate the tart with fresh fruit and mint leaves. Chill in the refrigerator and serve to your loved ones. Enjoy!