Fresh Fruit Tart with Vanilla Mascarpone Cream

Fresh Fruit Tart with Vanilla Mascarpone Cream

This homemade fresh fruit tart features a buttery pastry crust filled with a luscious vanilla mascarpone cream and topped with an assortment of fresh fruit. You can prepare the crust and cream in advance to save time—see the make-ahead tips below.

Print Pin

Course: Dessert

Cuisine: French-inspired

Keyword: Fruit Tart with Vanilla Mascarpone Cream

Prep Time: 1 30

Cook Time: 20

Chilling and Assembly Time: 2 10

Total Time: 4

Servings: slices

Calories: 341kcal

Ingredients

For the Crust:

2 tbsp (30ml) cold heavy cream
1 large egg
½ tsp pure vanilla extract
1½ cups (188g) all-purpose flour (spooned & leveled)
½ cup (60g) confectioners’ sugar
¼ tsp salt
½ cup (113g) unsalted butter, very cold and cubed

For the Vanilla Mascarpone Cream:

½ cup (120ml) cold heavy cream
8 ounces (226g) mascarpone cheese, cold
¼ cup (30g) confectioners’ sugar
½ tsp pure vanilla extract
Seeds from ½ vanilla bean (or an extra teaspoon of vanilla extract)

Instructions

Prepare the Crust:

In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Set aside.
By hand: In a medium bowl, whisk the flour, confectioners’ sugar, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles pea-sized crumbs. Pour in the heavy cream mixture and stir until combined. Use your hands if needed to bring the dough together. Using a food processor: Pulse together the flour, confectioners’ sugar, and salt. Add the butter and pulse until the mixture resembles pea-sized crumbs. Pour in the heavy cream mixture and pulse until a dough forms.
Transfer the dough to a lightly floured surface, shape into a 1-inch thick disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Roll the dough into a 9-inch circle and press it into a greased 9-inch tart pan, ensuring even thickness along the bottom and sides. Refrigerate for at least 10 minutes while preheating the oven.

Blind Bake the Crust:

Preheat the oven to 400°F (204°C). Remove the chilled crust from the refrigerator, line with foil, and fill with pie weights.
Bake for 12 minutes, then remove from the oven, lower the temperature to 350°F (177°C), and carefully remove the foil and weights.
Prick the bottom of the crust with a fork and bake for another 7–10 minutes, or until lightly golden. Let cool completely.

Prepare the Mascarpone Cream:

Using a hand or stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form (about 3 minutes). Set aside.
n the same bowl (no need to clean it), beat the mascarpone, confectioners’ sugar, vanilla extract, and vanilla bean seeds on medium speed until just combined. Do not overmix, as mascarpone can separate.
Gently fold in the whipped cream. Spread the mixture into the cooled crust and refrigerate until ready to decorate.

Assemble the Tart:

Arrange fresh fruit on top of the mascarpone filling.
(Optional) To glaze, whisk together the preserves and water, microwave for 15 seconds, and brush over the fruit for a glossy finish.
Slice and enjoy! Store leftovers in the refrigerator for up to 3 days.

Nutrition

Save