Monday, August 6, 2018

No Bake Summer Berry Tart with Lemon Mascarpone Cream

This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!


For the Crust:

  • 12 whole graham crackers (1½ cups, 7oz)
  • 6 tablespoons unsalted butter, melted (85g)
  • 3 tablespoons brown sugar (34g)
  • ¼ teaspoon fine sea salt

For the Mascarpone Filling:

  • ¾ cup whipping cream (180ml)
  • 1 8 ounce container mascarpone cheese
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons powdered sugar
  • ½ cup lemon curd, home-made or store bought (120ml)
  • 1 teaspoon lemon zest (from half a lemon)
  • 2-3 teaspoons lemon juice (optional, to taste)

For the Berry Topping: Note: use whatever berries you like best

  • 1 pint strawberries, hulled and sliced or halved
  • ½ pint raspberries
  • Mint leaves for garnish


For the crust (you’ll need a 9½-inch fluted tart pan with a removable bottom):

  1. Position a rack in the center of the oven and heat the oven to 350°F
  2. Place the crackers in the bowl of a food processor and process until fine crumbs form. Add the salt, sugar and melted butter and process again until well combined.
  3. Get full recipe==>>