Description
Buttery almond tart base topped with velvety vanilla bean mascarpone cream and a vibrant medley of fresh berries—an elegant dessert bursting with fruity freshness and creamy indulgence.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 8 oz mascarpone cheese
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 vanilla bean, scraped (or 1 tsp vanilla bean paste)
- 1 cup fresh strawberries, halved
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- Optional: mint leaves, edible flowers
Instructions
- Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch tart pan or mini tart molds.
- Cream together butter and powdered sugar in a bowl. Add egg and vanilla extract and beat until smooth.
- Mix in flour, almond flour, and salt until a dough forms. Press into the tart pan and prick the base with a fork.
- Bake for 18–20 minutes until golden brown. Let cool completely.
- In another bowl, whisk mascarpone, heavy cream, powdered sugar, and vanilla bean until thick and smooth.
- Transfer the cream to a piping bag and pipe dollops onto the cooled tart base.
- Arrange fresh berries over the cream in a decorative pattern.
- Garnish with mint leaves or edible flowers if desired. Chill before serving.
Notes
- The tart base can be made a day ahead and stored in an airtight container.
- Use vanilla bean paste as a substitute for whole vanilla bean if needed.
- Chilling the tart before serving enhances flavor and texture.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 290
- Sugar: 12g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
