Berry Mascarpone Shortbread Tart

Berry Mascarpone Shortbread Tart


Flour 2 Cups
Powdered Sugar 1/2 Cup
Softened Butter 1 Cup
Vanilla Extract 1 teaspoon

Mascarpone Filling

Mascarpone Cheese 2 8oz Tubs
Powdered Sugar 1/4 Cup
Lemon 1
Vanilla Extract 1 teaspoon
Fresh Berries 1 1/2 Cups
Raspberry Preserves 1/2 Cup

Mascarpone is a sweeter, less tangy, creamier version of cream cheese if you can’t find it just use cream cheese and add a little more sugar!

  1. Make the Crust by whizzing it all together in a food processor until just combined, you don’t want to over mix it.
  2. Shape into a ball and wrap in cling film and place in the fridge for at least 30 minutes.
  3. Preheat the oven to 350 degrees.
  4. Press the Dough into a greased 9-inch tart pan with a removable bottom. Bake for 15 minutes, if it puffs up just press it down with the flat bottom of a glass.
  5. Cool completely.
  6. Zest and juice the Lemon.
  7. Prepare the filling combine the Mascarpone, Sugar, 1 teaspoon of the Lemon Juice and 1 teaspoon of the Zest add the Vanilla and mix until smooth.
  8. Spread the Raspberry Preserves on to the cooled tart shell.
  9. Spread the mixture evenly on the tart shell, then top with the Berries and serve.




10 min


15 min



Skill Level