Blueberry Mascarpone Tart

Name: Blueberry Mascarpone Tart
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 1 1/2 cups flour; 4 1/2 tablespoons sugar; 1/4 teaspoons salt; 1/2 cup olive oil; 2 tablespoons milk or water; 1/2 cup plus 1 tablespoon powdered sugar*; 3/4 teaspoon vanilla extract; 16 ounces mascarpone cheese, room temperature; zest of 2 lemons*

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This easy Blueberry Mascarpone Tart recipe is made with a flavorful olive oil crust, mascarpone cheese filling and fresh blueberries!

THIS BLUEBERRY MASCARPONE TART IS:

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!

BAKING WITH OLIVE OIL

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.

FREQUENTLY ASKED QUESTIONS ABOUT THIS TART

WHERE CAN I FIND MASCARPONE CHEESE?

Most grocery stores carry mascarpone cheese. Look for it in the deli aisle with other specialty cheese.

DO YOU HAVE TO REFRIGERATE THIS MASCARPONE FRUIT TART?

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.

ARE MASCARPONE AND CREAM CHEESE THE SAME THING?

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.

This homemade Blueberry Mascarpone Tart is fresh tasting, creamy and incredibly delicious! The easy olive oil crust comes together in minutes and is topped with a rich lemon and vanilla mascarpone filling and lots of in season berries.