A buttery almond tart base topped with velvety vanilla bean mascarpone cream and crowned with a vibrant medley of fresh berries—this elegant dessert bursts with fruity freshness and creamy indulgence in every bite.
Why You’ll Love This Recipe
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Elegant Presentation: The vibrant colors of fresh berries atop the creamy filling create a visually stunning dessert suitable for special occasions.
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Balanced Flavors: The combination of a buttery almond crust, rich vanilla bean mascarpone cream, and fresh berries offers a harmonious blend of textures and flavors.
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Make-Ahead Friendly: Prepare components in advance and assemble before serving, making it convenient for entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Tart Base:
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unsalted butter, softened
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powdered sugar
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large egg
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vanilla extract
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all-purpose flour
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almond flour
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salt
Vanilla Bean Cream:
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mascarpone cheese
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heavy cream
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powdered sugar
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vanilla bean, scraped (or vanilla bean paste)
Topping:
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fresh strawberries, halved
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fresh raspberries
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fresh blueberries
Directions
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Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch tart pan or mini tart molds.
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In a bowl, cream together butter and powdered sugar. Add egg and vanilla extract and beat until smooth.
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Mix in flour, almond flour, and salt until dough forms. Press into the tart pan and prick the base with a fork.
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Bake for 18–20 minutes until golden brown. Let cool completely.
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For the cream, whisk mascarpone, heavy cream, powdered sugar, and vanilla bean until thick and smooth.
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Transfer cream to a piping bag and pipe dollops onto the cooled tart base.
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Arrange fresh berries over the cream in a decorative pattern.
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Garnish with mint leaves or edible flowers if desired. Chill before serving.
Servings and Timing
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Servings: 8
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Prep Time: 30 minutes
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Cook Time: 20 minutes
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Total Time: 50 minutes
Variations
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Fruit Variations: Substitute or add other fruits like blackberries, kiwi slices, or mango for a tropical twist.
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Crust Alternatives: Use a graham cracker crust or a shortbread crust for a different base flavor.
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Flavor Enhancements: Add a layer of lemon curd beneath the mascarpone cream for a citrusy note.
Storage/Reheating
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Storage: Store the tart in an airtight container in the refrigerator for up to 2 days.
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Reheating: This tart is best served chilled. Avoid reheating as it may affect the texture of the cream and fruit.
FAQs
How do I prevent the tart crust from becoming soggy?
Ensure the crust is fully baked and cooled before adding the cream filling. Additionally, serving the tart soon after assembling can help maintain crust crispness.
Can I make the tart ahead of time?
Yes, you can prepare the crust and cream filling in advance. Assemble the tart with fresh berries shortly before serving to maintain freshness.
What can I use instead of mascarpone cheese?
Cream cheese can be used as a substitute, though it will impart a tangier flavor compared to the mild taste of mascarpone.
Can I use frozen berries?
Fresh berries are recommended for optimal texture and appearance. Frozen berries may release excess moisture, affecting the tart’s consistency.
How do I store leftovers?
Cover the tart with plastic wrap or place it in an airtight container and refrigerate for up to 2 days.
Can I freeze the tart?
Freezing is not recommended as it may alter the texture of the cream filling and berries upon thawing.
What size tart pan should I use?
A 9-inch tart pan is ideal for this recipe. Mini tart pans can also be used for individual servings.
How can I make the tart gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure all other ingredients are gluten-free.
Can I add a glaze to the berries?
Yes, brushing the berries with a light apricot glaze can add shine and help preserve their freshness.Culinary Hill
Is it necessary to use a piping bag for the cream?
While a piping bag allows for a decorative presentation, you can also spoon the cream onto the crust and spread it evenly.
Conclusion
The Vanilla Bean Berry Tart is a delightful dessert that combines a buttery almond crust, rich vanilla bean mascarpone cream, and fresh berries for a harmonious blend of flavors and textures. Its elegant appearance and delectable taste make it a perfect choice for special occasions or a luxurious
Print
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 1 9-inch tart 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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
- 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
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