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Berry Mascarpone Tarts with Almond Shortbread Crust Recipe

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4 from 10 reviews

Delight in these elegant Berry Mascarpone Tarts featuring a buttery almond shortbread crust, smooth mascarpone and Greek yogurt filling sweetened with honey and brightened by lemon zest and juice. Topped with fresh mixed berries and optional thyme, these tarts are perfect for a sophisticated dessert that’s both refreshing and creamy.

  • Total Time: 40 minutes plus 2 hours chilling
  • Yield: 6 tartlets

Ingredients

Almond Shortbread Crust

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 3/4 cup all-purpose flour
  • 3/4 cup almond flour
  • 1/2 teaspoon fine sea salt

Mascarpone Filling

  • 2 cups mascarpone, at room temperature
  • 3/4 cup Greek yogurt, at room temperature
  • 1/2 cup honey
  • Zest of 2 lemons
  • Juice of 2 lemons

Topping

  • 3 cups mixed berries
  • 1 small bunch thyme (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the tart crusts.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, and fine sea salt until evenly combined.
  3. Make Shortbread Dough: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and brown sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla bean paste and mix until fully incorporated.
  4. Add Dry Ingredients: Reduce mixer speed to low and gradually add the dry flour mixture. Mix just until the dough comes together and is still crumbly, scraping down the bowl as necessary.
  5. Form Tart Crusts: Divide the dough evenly into six 4.75-inch removable bottom tartlet pans. With lightly floured hands, press the dough so it covers the bottom and edges thinly. Prick the bottoms with a fork to prevent bubbling.
  6. Bake Tart Crusts: Bake for 15-18 minutes until puffed slightly and golden brown. If the crust puffs up too much, gently press it back down with the back of a measuring cup while still warm. Let the crusts cool completely.
  7. Prepare Mascarpone Filling: In a blender or food processor, blend together the mascarpone, Greek yogurt, honey, lemon zest, and lemon juice until smooth and creamy. Cover with plastic wrap and refrigerate until tart shells are cooled.
  8. Fill Tarts: Spoon the mascarpone filling evenly into the cooled tart shells. Smooth the tops with the back of a spatula for an even layer.
  9. Chill Tarts: Place the filled tarts in the refrigerator and chill for at least 2 hours to allow the filling to set fully.
  10. Decorate and Serve: Once set, top the tarts with fresh mixed berries and garnish with thyme sprigs if desired. Serve immediately or store in the refrigerator for up to 8 hours before serving.

Notes

  • Ensure butter, mascarpone, and yogurt are at room temperature for easier mixing and a smooth filling.
  • Pressing down the tart crust if it puffs too much during baking ensures an even surface for filling.
  • Make tarts up to one day in advance to save time; keep refrigerated until serving.
  • Use fresh, ripe berries for the best flavor and visual appeal.
  • Thyme is optional but adds a lovely aromatic touch to the tart.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/berry-mascarpone-tarts-with-almond-shortbread-crust-recipe/