For Easter I made this super delicious Blackberry Mascarpone tart. Easy to prepare and topped with fresh fruit. We loved this tart. I showed a whole lot of recipes of cakes and tart I could make to Paul, and he picked this one.
The crust of this blackberry tart with mascarpone is made with puff pastry, giving it a bite. Then a layer of delicious (homemade) lemon curd. After that a mix of mascarpone and whipped cream topped with lots of blackberries and powdered sugar. The combination with blackberries was delicious, but I think any kind of fruit would be delicious on this tart. The recipe is from the magazine Cook & Co.
When looking for another kind of cake, try this No Bake Oreo Cheesecake, or this Speculaas Pear Pie or the Mother’s Day Cake which isn’t only suited for Mother’s Day. When looking for a 3-course dinner to serve, the Aviko Spring Workshop is perfect. Another great dessert is Kruidnoten Tiramisu.
The recipe from the Blackberry and Mascarpone tart was easy to follow and simple to prepare. It just took some time, because the crust needed to cool down.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Blackberry Mascarpone Tart
Allergies: wheat, gluten, dairy, egg, citrus, berries.
5 sheets of freezer puff pastry
500 grams mascarpone
200 ml (heavy) cream
2 sachets of vanilla sugar
3 tablespoons sugar
320 grams lemon curd
100 grams blackberries
Place all 5 puff pastry sheets on each other and roll out into a 26 centimeter round crust. Place the puff pastry on a baking sheet. Cut off the excessive puff pastry. Prick with a fork on several places. Bake for 20 minutes in a preheated 200°C/392°F oven. Let cool down on a wire rack.
In the meantime whip mascarpone with the cream, vanilla sugar and sugar till it’s a thick cream.
Cover the crust with the lemon curd. Then a layer of the mascarpone cream. Top with blackberries and then sprinkle with powdered sugar. Mix a bit of lemon curd with water and sprinkle this over the tart.
- Recipe source is the website Cook & Co.
- Keep in the fridge till serving.
- Enough for 8 pieces.
- Can be served topped with any kind of fruit.
- Can use homemade or store-bought lemon curd.