Description
Delight in these elegant Berry Mascarpone Tarts featuring a buttery almond shortbread crust, creamy mascarpone and Greek yogurt filling sweetened with honey and fresh lemon, and topped with vibrant mixed berries and a hint of thyme. Perfect for a sophisticated dessert or afternoon treat, these tarts combine nutty, creamy, and fruity flavors with a crunchy, delicate base.
Ingredients
Almond Shortbread Crust
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup brown sugar
- 1 teaspoon almond extract
- 3/4 cup all purpose flour
- 3/4 cup almond flour
- 1/2 teaspoon fine sea salt
Mascarpone Filling
- 2 cups mascarpone (at room temperature)
- 3/4 cup Greek yogurt (at room temperature)
- 1/2 cup honey
- 2 lemons (zested and juiced)
Topping
- 3 cups mixed berries
- 1 small bunch thyme (optional)
Instructions
- Preheat Oven: Preheat your oven to 350° F (177° C) to prepare for baking the tart shells.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and brown sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy. Stop occasionally to scrape down the bowl.
- Add Almond Extract and Dry Ingredients: Mix in the almond extract until incorporated. Reduce mixer speed to low, and gradually add the dry flour mixture. Mix only until the ingredients just come together and the dough remains crumbly.
- Form Tart Shells: Divide the crumbly dough evenly among six 4.75-inch removable bottom tartlet pans. With lightly floured hands, gently press the dough to cover the bottoms and create a thin layer up the sides of each pan. Prick small holes in the dough bottoms with a fork to prevent puffing.
- Bake Tart Shells: Bake the tart shells for 15-18 minutes, until they puff slightly and turn a warm golden color. If any puffs appear, gently press them down using the back of a measuring cup. Remove from oven and allow to cool completely.
- Prepare Mascarpone Filling: In a blender or food processor, combine the mascarpone, Greek yogurt, honey, lemon zest, and lemon juice. Blend until smooth and fully combined. Cover and refrigerate the filling until the tart shells are cool.
- Fill Tart Shells: Once shells are cooled, fill each tart shell evenly with the mascarpone filling. Smooth the tops using the back of a spatula for an even finish.
- Chill the Tarts: Place the filled tarts in the refrigerator for at least 2 hours to allow the filling to set firmly.
- Decorate and Serve: When the filling is set and no longer jiggles, garnish the tops of the tarts with mixed berries and, if desired, sprigs of fresh thyme for a subtle herbal note. Serve immediately or keep chilled in the refrigerator for up to 8 hours before serving.
Notes
- Use room temperature ingredients for easier mixing and better texture, especially for butter, mascarpone, and yogurt.
- Pricking holes in the tart crust prevents excessive puffing during baking, keeping the shells flat and sturdy for filling.
- The shortbread crust can be made a day ahead and stored in an airtight container.
- For a dairy-free version, substitute mascarpone and Greek yogurt with coconut cream-based alternatives, and adjust sweetness accordingly.
- Fresh thyme is optional but adds a lovely herbal aroma that pairs beautifully with the berries.
- Store assembled tarts covered in the refrigerator and consume within 8 hours for the best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
