This almond and berry mascarpone tart is a creamy and light amaretto mascarpone filling in an almond shortbread crust. Top with fresh berries for an easy, but elegant dessert.
Today’s recipe is one that I love to prepare for Sunday dinner or when entertaining. It is not a fussy dessert and can be prepared ahead, which is always a win when entertaining guests.
The mascarpone filling is a bit lighter in texture than a cheesecake, but not as light as a mousse. The filling is creamy and smooth and not overly sweet. It’s the perfect ending to a meal or for any celebration.
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IS MASCARPONE LIKE CREAM CHEESE?
Mascarpone is an Italian soft cheese. It has a higher fat content than cream cheese, which makes it richer and creamier. Mascarpone can be used in either sweet or savory recipes. Here’s a great article from The Spruce Eats that gives some more information on mascarpone cheese.
WHERE DO YOU FIND MASCARPONE CHEESE?
Most grocery stores will carry mascarpone cheese. It is typically near the deli section or with the specialty cheeses, not with the cream cheese. I often find that Trader Joe’s has the best price for it.
LET’S MAKE THIS ALMOND AND BERRY MASCARPONE TART!
This mascarpone tart recipe can easily be made ahead of time. You will need to plan for 30 minutes of chill time on the tart crust prior to baking it. Be sure to keep that in mind, it’s one step I often forget about!
The crust comes together with all purpose flour, almond flour, salt, powdered sugar, unsalted butter and a whisked egg. I love using Bob’s Red Mill’s Superfine Natural Almond Flour. This post isn’t sponsored, I’m just a huge fan of their products!
I use my pastry cutter to mix the dry ingredients and then work in the unsalted butter. When the dough has started to come together, add in the whisked egg and blend until fully combined.
Then press the dough into a non-greased 9″ tart pan with a removable bottom. The dough is sticky!! Lightly moisten your fingers with water as needed while pressing the dough into the tart pan. Once the dough is pressed into the bottom and up the sides of the tart pan, prick the dough several times with a fork. Freeze the dough for 30 minutes.
Preheat the oven while the tart crust is freezing. Then bake the crust until it’s lightly golden brown. This takes about 25-30 minutes. If the tart shell has shrunk at all while baking, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Please use caution as the tart shell will be hot.
Allow the crust to cool completely before adding the filling. If you want to speed up this process, let it cool about 10 minutes and then place in the refrigerator while you make the filling.
HOW TO MAKE THE MASCARPONE TART FILLING
Start by whipping the heavy cream and powdered sugar until still peaks. I find this takes about 2-3 minutes when using my hand-held mixer on medium high. Set the whipped cream aside.
Next whip the mascarpone cheese (no need to bring it to room temperature), honey, amaretto liqueur and vanilla on medium until well combined. This takes 1-2 minutes with a hand-held mixer.
Then fold the whipped cream into the mascarpone mixture with a spatula. Once combined, spoon the mixture into the cooled tart shell and smooth the top as desired.
Finally, top the mascarpone tart filling with fresh berries. I’ve used blackberries and blueberries here, but have also used raspberries and pomegranate arils. It would also be phenomenal with figs. I only decorated part of the tart for the photos, but I place berries on each slice when serving. I also garnished with a few almond slices, but that is optional.
This almond and berry mascarpone tart recipe is easy enough for any night, but is elegant enough for special meals too. I love that the dessert is light and not overly sweet. It’s truly a lovely ending to any meal and is approved by both of my sugar bugs!
OTHER NON-FUSSY DESSERTS FOR ENTERTAINING
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Almond Shortbread Crust
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, room temperature
- 1 large egg, whisked
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 8 ounces (1 container) mascarpone cheese
- 2 tablespoons honey
- 2 teaspoons amaretto liqueur
- 1/2 teaspoon pure vanilla extract
- Fresh fruit; blackberries, blueberries, strawberries, raspberries or whatever you like
- Sliced almonds, for garnish if desired
- For the crust: Blend the all purpose flour, almond flour, salt and powdered sugar. Then cut in the butter with a pastry blender or fork until the dough starts to come together. Add the whisked egg and continuing blending until the dough fully comes together. Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. The dough is sticky!! Lightly dampen your fingers with water as needed. Prick the dough with a fork a few times then place in the freezer for 30 minutes.
- Preheat the oven to 350°F
- Bake the tart shell until golden brown, about 25-30 minutes. Remove from the oven and allow to cool completely before adding the mascarpone filling. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the tart shell will be hot.
- For the mascarpone filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream and powdered sugar until stiff peaks, approximately 2-3 minutes. Set aside. In another bowl; whip the mascarpone cheese, honey, amaretto and vanilla on medium until well combined, about 1-2 minutes. Then using a spatula, fold in the whipped cream until fully combined. Spread the filling into the cooled tart shell and top with fresh fruit. Refrigerate until ready to serve.
Can be prepared up to two days ahead. Store any leftovers covered in the refrigerator.
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Fox Run 44513 Removable Bottom Non-Stick Tart and Quiche Pan, 9-Inch Diameter
KitchenAid KHM512BM 5 Speed Hand Mixer, Black Matte
Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Amount Per Serving: Calories: 355 Total Fat: 24g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 79mg Sodium: 265mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 9g
DID YOU MAKE THIS RECIPE?
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