Mixed Berry & Mascarpone Cream Tart

This mixed berry and mascarpone tart is an easy summer tart recipe made with flaky pastry, soft mascarpone cream, and fresh berries. Light, balanced, and effortless to assemble, it is a beautiful dessert for the table.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
1 egg, beaten
250g mascarpone cheese
600ml thickened cream
1/4 cup icing sugar
2 teaspoons vanilla bean paste
1 punnet each of strawberries, blueberries and raspberries
1 handful fresh mint

Method

Preheat oven to 200°C fan-forced.
Line a large baking tray with baking paper. Unroll the pastry and lay it on the baking tray. Using a small knife, score a 2cm border around the edge of the pastry. Brush the scored edge with the beaten egg and bake for 20 minutes or until the edges are golden and puffed.
Remove from the oven and gently press the pastry down within the scored edge. Set aside to cool completely.
To make the mascarpone cream, beat the mascarpone and icing sugar in a large bowl until well combined and smooth. In a separate bowl, combine the thickened cream and vanilla bean paste then beat until stiff peaks form. Gently fold the cream mixture through the mascarpone mixture until just combined.
Cover the pastry with the mascarpone cream mixture, then top with berries.
Garnish with mint leaves and serve immediately.