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Total Time
1hr
Prep 30 mins
Cook 30 mins

Easy for a tart, tasty, very well received.

Ingredients Nutrition

Directions

  1. Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
  2. Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
  3. Gently combine berries and place on filling. Release sides of pan from bottom before serving.
  4. Makes 1 (9 inch) tart.
  5. *NOTE: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.
Most Helpful

5 5

Made as directed for a dinner party with refrigerated, rollout crust with the exception of reducing amount of sugar. Easy to assemble and was a nice, light desert. Everyone enjoyed and complimented. Hubby enjoyed leftovers the next day. Will keep this tart as a go to for quick, easy summer desert.

5 5

I started with this recipe but like so many others I added my own twist. I made the crust from scratch. Got the recipe off the graham cracker crumb box and added "Just Bunches" cereal I ran through the food processor for some extra crunch. I used cream cheese instead of mascarpone for the filling. For the berries I had to mix frozen and fresh as I couldn't find enough nice looking berries so I cooked them on the stove briefly with the 1/4 cup of sugar. This was for an office birthday so I also made them in a DeMarle mini-Brioche tray so we had individual tarts. Everyone LOVED them!

5 5

An easy and beautiful tart. The filling goes together quickly and is subtley flavored - a perfect accompaniment for the colorful pile of berries on top. I used all of the types of berries listed, but kind of winged it on the amounts - just arranged them as seemed best. Thanks for a great, easy dessert!