Blackberry-Mascarpone Cheese Tart

Blackberry-Mascarpone Cheese Tart
  • Prep Time: 45
  • Total Time: 120
  • Servings: 8.0

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About this Recipe

Indulge yourself with this marvelously creamy Mascarpone Cheese Tart sprinkled with fresh blackberries.


Tenderflake Perfect Pastry: (Makes 2 Pie Crusts)
1 ¾ cups (425 mL) Flour
¾ tsp (3 mL) Salt
¾ cup (175 mL) Tenderflake® Lard
4 to 5 tbsp (60-70 mL) Ice water
Dried beans or rice for blind baking
2 cups (500 mL) Mascarpone cheese
½ cup (125 mL) Sugar
2 Eggs
1 tsp (5 mL) Vanilla extract
1 tbsp (15 mL) Cornstarch
4 cups (1 L) Blackberries


MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.

MIX together mascarpone, sugar, egg, vanilla and cornstarch in a mixing bowl until smooth using a hand mixer. Refrigerate until ready to use.

PREHEAT oven to 375°F (190°C).

ROLL out one round of pastry on a lightly floured surface until slightly larger than a 9 inch (23 cm) tart pan. Transfer into the tart pan and lightly press pastry into the sides.

PRICK the pastry all over and place a square of wax or parchment paper, slightly larger than the inside of the tart shell. Fill the shell with dried beans or rice. Place the tart on a baking sheet and bake in preheated oven for 15-20 minutes or until lightly browned. Remove beans and wax paper from the shell. Set aside to cool slightly.

TRANSFER mascarpone mixture into the tart shell and smooth the surface using a rubber spatula. Return to oven and bake for about 20 minutes or until just set. Cool slightly and place blackberries over baked filling. Refrigerate until ready to serve.


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