Mascarpone Blueberry Tart — Make It This Summer

The first bite is cool, tangy, and luxuriously smooth. Blueberry Mascarpone Tart sits between a light cheesecake and a cream tart. After perfecting this version over a dozen tests in a small pastry kitchen, I landed on a filling that holds shape yet stays silky. This recipe uses a crisp blind-baked tart shell, a lightly sweetened mascarpone filling stabilized with a touch of gelatin, and a glossy layer of fresh blueberries on top. I developed it while running desserts at a neighborhood bistro, and I’ve since simplified the steps so home cooks can make it without specialized tools. Read on for exact measurements, step-by-step timing, and pro tips to avoid soggy crusts and weepy berries. For a berry-forward dinner-party dessert, try it after a citrusy main — for ideas, see our blueberry cheesecake pairing notes.

Why this recipe works

Blind-baking the crust prevents a soggy bottom by sealing the pastry before adding the wet filling.
Mascarpone gives a rich, silky texture that needs minimal sugar to taste sweet and balanced.
A small amount of gelatin stabilizes the filling so slices hold clean edges without tasting gelatinous.
Gently macerating some berries with lemon brightens flavor and keeps the top glossy.
Chilling between steps firms layers and makes slicing neat for serving.

Ingredients breakdown

Tart shell (crust): 200 g (1 1/2 cups) all-purpose flour, 25 g (2 tbsp) granulated sugar, 1/4 tsp fine salt, 140 g (10 tbsp / 5/8 cup) cold unsalted butter cut into cubes, 1 large egg yolk, 2–3 tbsp cold water. The flour provides structure; butter gives flakiness. Use cold butter and quick handling to avoid a tough crust. You can use a store-bought shortcrust for speed, but the texture will be slightly different.
Mascarpone filling: 500 g (2 cups) mascarpone cheese, 120 g (1/2 cup) heavy cream, 60 g (1/4 cup) powdered sugar, 1 tsp pure vanilla extract, 1 tsp lemon zest, 1 tsp unflavored powdered gelatin (or 1 sheet). Mascarpone is the star — it’s milder than cream cheese. If using a different brand, pick full-fat mascarpone for best texture.
Egg wash and sealing: 1 small egg beaten with 1 tsp water for brushing the shell before blind-baking. This creates a light seal.
Berry topping and glaze: 300 g (2 cups) fresh blueberries divided; 50 g (1/4 cup) granulated sugar, 2 tbsp water, 1 tsp lemon juice for a quick glaze. Macerated berries (mixed with a little sugar and lemon) retain brightness. If blueberries are out of season, use frozen but thaw and drain well to avoid excess liquid.
Salt note: Use Diamond Crystal kosher salt if you have it; if using Morton’s, halve the volume because it’s denser.

Essential equipment

9-inch (23 cm) removable-bottom tart pan — a 9-inch size gives the right ratio of crust to filling.
Rolling pin and plastic wrap for chilling the dough.
Pie weights or dried beans for blind-baking; use parchment paper as a liner.
Small saucepan and heatproof bowl for blooming gelatin.
Instant-read thermometer (helpful for checking warm gelatin; not required otherwise).
Stand mixer or hand mixer to gently whip the filling. If you don’t have a mixer, a large bowl and vigorous whisking work, but take more time.

Step-by-step instructions

This tart yields 8 servings. Prep time 25 minutes, cook time 25 minutes, inactive time 30 minutes chilling, total time about 1 hour 20 minutes.

Step 1: Make the pastry and chill

Combine 200 g (1 1/2 cups) all-purpose flour, 25 g (2 tbsp) sugar, and 1/4 tsp salt in a bowl and toss. Cut in 140 g (10 tbsp) cold unsalted butter until pea-sized crumbs form, about 3–4 minutes. Stir in 1 egg yolk and 2 tbsp cold water, adding up to 1 extra tablespoon only if needed; mix until it holds together. Flatten into a disk, wrap, and chill for 30 minutes.

Step 2: Roll and line the tart pan

On a lightly floured surface, roll the chilled dough to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) tart pan, pressing into edges. Trim excess and prick the base lightly with a fork. Chill the lined pan for 15 minutes to relax the dough and prevent shrinking.

Step 3: Blind-bake the shell

Preheat oven to 190°C (375°F). Line the dough with parchment and fill with pie weights or dried beans. Brush the cooled crust lightly with the egg wash (1 beaten egg + 1 tsp water) before baking. Bake for 15–18 minutes until edges are golden and set, then remove weights and parchment and bake 5 more minutes until the base is dry and slightly golden. Cool on a rack for 15 minutes. Do not underbake the base — a damp center causes a soggy tart.

Step 4: Bloom the gelatin and prepare filling

If using powdered gelatin, sprinkle 1 tsp over 2 tbsp cold water in a small bowl and let bloom for 5 minutes. Warm gently in a microwave or over simmering water until dissolved (do not boil) and let cool slightly. In a bowl, beat 500 g (2 cups) mascarpone with 120 g (1/2 cup) heavy cream, 60 g (1/4 cup) powdered sugar, 1 tsp vanilla, and 1 tsp lemon zest until smooth. Fold in the warm gelatin quickly but gently. Work quickly so the gelatin mixes evenly before it firms.

Step 5: Fill and chill

Pour the mascarpone filling into the cooled tart shell and smooth the top with an offset spatula. Chill in the refrigerator for at least 30 minutes until the filling sets. This resting step firms the tart for clean slices.

Step 6: Prepare and arrange blueberries

While the tart chills, toss 150 g (1 cup) blueberries with 1 tbsp sugar and 1 tsp lemon juice; let sit for 10–15 minutes to macerate. In a small saucepan, heat 50 g (1/4 cup) sugar with 2 tbsp water until sugar dissolves, then add 150 g (1 cup) blueberries and simmer for 1–2 minutes until berries soften and juices thicken slightly. Strain to form a thin glaze or keep whole for a rustic look. Arrange the macerated blueberries atop the chilled tart and brush lightly with the warm glaze.

Step 7: Serve

Chill the assembled tart 10 minutes after glazing. Slice with a hot, dry knife for the cleanest cuts. Keep leftovers refrigerated.

Expert Tips & Pro Techniques

Chill and handle the dough quickly. Warm butter makes a tough crust — keep everything cold.
Common mistake: adding warm gelatin directly to the mascarpone. Let gelatin cool slightly to 40–45°C (104–113°F) or it will scramble the dairy.
For neat slices, run your knife under hot water, dry it, and slice in a single steady motion.
Make-ahead: You can blind-bake the shell 1 day ahead and keep it wrapped at room temperature. Fill and glaze on the day you serve. The filling can be made and held sealed in the fridge for up to 24 hours before assembly.
Pro technique adapted for home cooks: Warm the tart slightly before glazing so the glaze spreads thinly and evenly; this mimics professional shine without special equipment.
If using frozen berries, thaw fully on a rack over a bowl to catch liquid, then pat dry to avoid a watery topping.

Storage & Reheating

Refrigerator: Store covered with plastic wrap or in an airtight container for up to 3 days. Keep the glaze fresh by storing the tart uncovered for 10–15 minutes before covering to avoid condensation.
Freezer: This tart doesn’t freeze well assembled because the berry texture changes. You can freeze the blind-baked shell for up to 1 month, wrapped tightly in plastic and foil. Thaw overnight in the refrigerator before filling.
Reheating: Serve chilled or let the tart sit at room temperature for 15 minutes before serving. Avoid microwaving — it makes the crust soggy and the filling grainy.

Variations & Substitutions

Gluten-Free Version: Replace the 200 g (1 1/2 cups) all-purpose flour with 200 g (1 1/2 cups) 1:1 gluten-free blend. Add 1/4 tsp xanthan gum if your blend lacks it. Blind-bake and bake times are the same.
Lemon-Blueberry Twist: Add 2 tsp lemon zest to the crust and use an extra 1 tbsp lemon juice in the filling for a brighter profile. Keep measurements the same.
Lighter Version: Replace 120 g (1/2 cup) heavy cream with 120 g (1/2 cup) Greek yogurt; the tart will be tangier and slightly less stable. Chill longer to firm.
Egg-free: The egg in the crust can be omitted. Replace with 2 tbsp cold water plus 1 tbsp sour cream; texture will be slightly more tender.
Seasonal swap: Use raspberries or sliced stone fruit instead of blueberries. If fruit is juicier, reduce the glaze liquid by half to avoid runoff.

Serving suggestions & pairings

Serve with a small scoop of vanilla gelato or a dollop of lightly whipped cream for extra richness. For a complementary dessert, try our lemon blueberry yogurt loaf as a casual brunch pairing.
For a wine match, choose a slightly sweet Riesling or a chilled Prosecco to balance the tartness of the berries.
Garnish with finely grated lemon zest and a few mint leaves for color and lift. If you want a cheesecake-style companion, see our blueberry cheesecake notes for complementary flavor profiles.
For a light breakfast twist, serve a small slice alongside blueberry overnight oats to create a berry-focused spread; see our blueberry overnight oats for a make-ahead idea.

Nutrition information (per serving)
Serving size: 1 slice. Recipe makes 8 servings.

Calories: 440 kcal
Total Fat: 30 g
Saturated Fat: 17 g
Cholesterol: 95 mg
Sodium: 140 mg
Total Carbohydrates: 36 g
Dietary Fiber: 2 g
Sugars: 20 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my tart filling turn out runny?
A: The gelatin may not have been fully dissolved or the filling wasn’t chilled long enough. Make sure to bloom and dissolve the gelatin, let it cool slightly, and refrigerate the filled tart at least 30 minutes.

Q: Can I make this without eggs in the crust?
A: Yes. Omit the egg and use 2 tbsp cold water plus 1 tbsp sour cream to bind. The crust will be more tender but still work.

Q: Can I double this recipe for a crowd?
A: You can double the ingredients and bake two 9-inch tarts or use two pans. Do not try to bake a single larger tart without adjusting bake time and pan size.

Q: Can I prepare this the night before?
A: Yes. Blind-bake the shell and make the filling the night before. Assemble and glaze on the day of serving for the freshest fruit appearance.

Q: How long does this tart keep in the fridge?
A: Stored in an airtight container, it keeps for up to 3 days. The quality of the fresh berries declines faster, so plan to serve within 48–72 hours.

Q: Can I substitute cream cheese for mascarpone?
A: You can, but cream cheese is tangier and firmer. Use full-fat cream cheese and reduce powdered sugar by 10–20 g to balance sweetness.

Q: Why did my crust shrink during blind-baking?
A: The dough may not have rested long enough or it was rolled too thin at the edges. Chill the lined tart pan for 15 minutes before baking to reduce shrinkage.

Conclusion

If you want another take on this idea, check this Summer Blueberry Mascarpone Tart for a slightly different assembly and berry treatment. For a smaller-batch, simpler version with similar flavors, see the Blueberry Mascarpone Tart from Parsley and Icing for useful variation ideas.