This easy Blueberry Mascarpone Tart recipe is made with a flavorful olive oil crust, mascarpone cheese filling and fresh blueberries!
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Why We Love This Recipe
- NO CHILL: Both the from-scratch pie crust and filling are no chill!
- FRESH TASTING: The filling is made with fresh lemon zest and the tart is topped with lots of fresh fruit.
- CREAMY: Mascarpone cheese is incredibly creamy and delicious!
- SIMPLE: No chilling AND no mixer required. It couldn’t be easier to make!
- VERSATILE: Substitute strawberries or other berries for the blueberries.
- RUSTIC: There’s something charming about a tart that is completely homemade and uses in season fruit!
WHAT MAKES THIS TART SPECIAL?
- Olive oil crust: The no chill olive oil crust flaky and delicious! Olive oil takes the place of butter in the crust. I first made this crust for my Meyer Lemon Olive Oil Tart.
- Mascarpone filling: Mascarpone cheese is a very creamy cheese made primarily out of cream. It’s similar to but richer than cream cheese. You’ll love its slightly sweet taste and ultra creamy texture.
- Fresh berry topping: I used blueberries, but have also enjoyed this mascarpone tart with strawberries as well. I’m sure it would be delicious with raspberries and blackberries as well!
WHAT DO YOU DO WITH MASCARPONE?
Mascarpone is so creamy and delicious in desserts! I used it in this flavorful No Churn Mixed Berry Mascarpone Ice Cream. It’s creamy, lemony and refreshing!
I also turned Mascarpone into whipped cream to fill this delicious Pomegranate Mascarpone Whipped Cream Cake Roll! The Mascarpone whipped cream was so delicious that I used it again in my flavorful Lemon Rosemary Olive Oil Cake.
ABOUT THIS MASCARPONE FILLING
- SIMPLE: This simple filling is made with four ingredients: mascarpone cheese, powdered sugar, lemon zest and vanilla extract. It takes minutes and the mixer does the work!
- NO MIXER: This filling comes together simply by mixing it in a bowl. No mixer required. Simple and easy clean up!
- CREAMY YET LIGHT: It’s really the best of both worlds. Creamy and indulgent and also light and refreshing!
- PERFECTLY SWEET: It’s great for people who like their desserts a little less sweet. That said, you can easily add a bit more powdered sugar if you want to sweeten it.
HOW TO MAKE THE MASCARPONE FILLING
Making this filling couldn’t be easier. Simply mix the mascarpone, powdered sugar, lemon zest and vanilla extract in a large bowl until well combined.
HOW MUCH POWDERED SUGAR AND LEMON ZEST SHOULD I ADD?
I find this recipe makes a perfectly lemony and perfectly sweet filling. That said, I know sweetness and lemon level preferences vary!
Since this is no bake, dip a spoon into the filling before spreading it over the crust. Feel free to use the zest of one lemon instead of two or add more or less powdered sugar, according to taste!
I have loved baking with olive oil ever since I made this Blood Orange Olive Oil Cake last year. Olive oil is also delicious with chocolate! These Olive Oil Chocolate Chip Cookies are as good if not better than chocolate chip cookies made with butter! Olive oil makes this Mini Chocolate Cake so rich and delicious!
ABOUT THIS OLIVE OIL CRUST
- It’s easy: Cutting butter into pie dough can be tricky. Since olive oil isn’t solid like butter, it’s easier to mix into the flour.
- It’s quick: It goes from getting mixed together to being pressed into the tart pan. (Read: No chill time!)
- It’s rich: A with butter, the fat in the olive oil makes for a very rich crust!
- It’s delicious: The olive oil adds a slightly fruity flavor. This flavor gets intensified by the olive oil in the lemon curd!
HOW TO MAKE THE CRUST
- Whisk to combine the flour, sugar and salt. Stir the olive oil into the dry ingredients.
- Use your hands to spread the dough into the bottom and sides of the tart pan.
- Bake 22-24 minutes or until crust is golden brown.
- Cool before filling.
ABOUT THE FRUIT TOPPING
I used blueberries for this berry mascarpone tart because I love them and I had some in the fridge. Feel free to use another fruit or a variety of fruits!
SUGGESTIONS FOR THE FRUIT TOPPING
- STRAWBERRIES
- BLACKBERRIES
- A COMBINATION OF FRUIT: Add a combination or mixture of berries. It can be fun to add berries that are the same color such as blackberries and blueberries. Alternatively, it’s fun to add fruit that differs in color and size!
HOW TO DECORATE THE FRUIT
Spread the fruit in one single layer or, for a more rustic look, pile it randomly in the middle of the tart!
ASSEMBLING THE TART
While the crust bakes, make the filling. Once the crust has baked and cooled, spread the filling over the crust. Top with fruit and serve! If not serving right away, keep tart refrigerated.
Recipe FAQs
Most grocery stores carry mascarpone cheese. Look for it in the deli aisle with other specialty cheese.
It’s fine to leave the tart at room temperature while serving. After serving, it’s best to keep the tart in the refrigerator. Leftovers will keep well in an airtight container in the fridge for a few days.
Mascarpone is Italian cream cheese. It’s made with heavy cream and has about twice as much fat as regular American cream cheese. The extra fat is what makes it so delicious and smooth! It’s most commonly used in Tiramisu.
More Blueberry Recipes You Will Love
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Blueberry Mascarpone Tart
Ingredients
Olive Oil Crust
- 1 1/2 cups flour
- 4 1/2 tablespoons sugar
- 1/4 teaspoons salt
- 1/2 cup olive oil
- 2 tablespoons milk or water
FOR THE MASCARPONE FILLING
- 1/2 cup plus 1 tablespoon powdered sugar*
- 3/4 teaspoon vanilla extract
- 16 ounces mascarpone cheese room temperature
- zest of 2 lemons*
Instructions
Mascarpone Filling
- In a large bowl, mix the mascarpone, powdered sugar, lemon zest and vanilla extract until well combined.
Olive Oil Crust
- Preheat oven to 350 F. Lightly spray a 9 inch removable bottom tart pan with cooking spray.
- In a medium bowl, whisk to combine the flour, sugar, and salt. Stir the milk or water and olive oil into the dry ingredients until completely combined. Press the mixture into the bottom and sides of the tart pan. Bake 22-24 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack. Cool completely before filling.
- Once tart crust has cooled completely, spread the mascarpone evenly using an offset spatula and top with blueberries or the berry of your choice. Serve with a dusting of powdered sugar on top!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Heather
Just made this to take to friends for dinner. Delicious. I used bottled cherries instead of blueberries and I will definitely be making it again. Oh and I added the juice of the lemon as well but didn’t overmix it
Natalie
Thank you so much for making this, Heather and for sharing your yummy recipe notes! I’m so happy you enjoyed it and excited to hear you’ll be making it again! 🙂
Barbara Briggs Ward
Oh my so Yummy! Love tarts. Love tarts with coffee even more!
Natalie
Thank you! Happy to hear you love tarts and I agree it doesn’t get much better than tarts with coffee! I hope you love this one 🙂