Description
A cool, tangy, and luxuriously smooth blueberry mascarpone tart with a crisp blind-baked shell and a glossy layer of fresh blueberries.
Ingredients
Scale
- 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
- 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
- 1 beaten egg mixed with 1 tsp water (for egg wash)
- 300 g (2 cups) fresh blueberries (divided)
- 50 g (1/4 cup) granulated sugar (for glaze)
- 2 tbsp water (for glaze)
- 1 tsp lemon juice (for glaze)
Instructions
- Combine flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk and water, mix until dough holds together. Chill.
- Roll out the dough into a circle and fit into a tart pan. Chill again.
- Preheat oven and blind-bake the crust with weights for 15-18 minutes. Cool.
- Bloom gelatin in water, then dissolve and mix with mascarpone, cream, sugar, vanilla, and zest.
- Pour filling into the cooled crust and chill until set.
- Macerate blueberries with sugar and lemon juice, then prepare glaze by simmering blueberries with water and sugar.
- Top tart with blueberries and glaze, then chill before serving.
Notes
For the best texture, use full-fat mascarpone and keep all ingredients cold during preparation.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 20g
- Sodium: 140mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg