Summer Berry Tart with Whipped Mascarpone
Inspired by Parisian patisserie windows, this tart celebrates summer at its peak. The shortcrust is sandy and golden, the mascarpone cloud-light, and the berries left whole so each bite is its own small ceremony.
Instructions
- 01
Pulse flour, icing sugar, salt and butter in a food processor until sandy. Add the egg yolk and ice water; pulse until the dough just holds.
- 02
Shape into a disc, wrap, and chill for 30 minutes. Roll between two sheets of parchment to 3mm and line a 23cm tart tin. Chill 15 more minutes.
- 03
Blind bake at 180°C with parchment and weights for 15 minutes, then 8–10 minutes uncovered until pale gold. Cool completely.
- 04
Whip mascarpone, cream, icing sugar, vanilla and lemon zest to soft, billowy peaks. Do not overwhip.
- 05
Spoon the cream into the cooled shell and smooth gently. Arrange berries with intention — bigger pieces first, then smaller.
- 06
Brush the berries with warmed apricot jam for shine. Garnish with mint and serve within two hours.
- ✦Bring the mascarpone to just-cool, not cold, for the silkiest texture.
- ✦Use the freshest berries you can find — they are the dish.
- ✦The shell can be baked a day ahead and stored airtight.
Nutrition
Approximate values — meant as a guide, not a verdict.
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