Patriotic Summer Berry Double-Cream Tart
An easy, no-bake dessert, Patriotic Summer Berry Double-Cream Tart is a winning recipe to celebrate 4th of July or any other red, white and blue holiday. A flaky, store-bought sweet pastry tart shell covered with a sweet double-cream filling and topped with fresh fruit, makes a beautiful and delicious treat for Independence Day.
- Prep Time: 2 hours 30 mins
- Total Time: 2 hours 30 mins
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 – 8 1/2 inch pre-made sweet pastry tart shell
- 8 ounce carton Mascarpone cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 5 ounces fresh raspberries (about 1 cup), rinsed and patted dry
- 6 ounces fresh blueberries (about 1 cup), rinsed and patted dry
- 1/3 cup raspberry preserves
- Fresh mint sprigs, for garnish (optional)
- Another 2 tablespoons powdered sugar, for garnish (optional)
Instructions
- Place medium-sized metal mixing bowl in freezer to chill.
- In the meantime, prepare your berries by rinsing them in cold water and patting dry.
- Place prepared berries in a small mixing bowl and set aside.
- In a microwave safe dish, melt raspberry preserves until liquid (about 30 seconds to 1 minute depending on your microwave’s power) and set aside to cool for a few minutes.
- Once the raspberry preserves have cooled slightly, pour over prepared raspberries and blueberries and gently toss to coat; set aside.
- In yet another medium-sized mixing bowl, add softened Mascarpone cheese and powdered sugar.
- Starting on low power, mix cheese and powdered sugar until combined and then increase speed to medium and mix well until light and fluffy.
- Add the vanilla and mix again until combined.
- Remove chilled metal mixing bowl from freezer and add heavy cream.
- With an electric hand mixer or a stand mixer or an immersion blender, beat on high speed until soft peaks form (just a few minutes).
- Scoop 1/2 of the whipped cream into the Mascarpone cheese mixture and fold-in by hand with a spatula.
- Once almost mixed in, add rest of whipped cream and continue to fold together until combined.
- Spoon double-cream filling into prepared tart shell and spread evenly, using spatula.
- Spoon on prepared berries, leaving a one-inch cream border to show through (secret tip: don’t use spoon to “spread” the berries around or you will mush them. If you need to move the berries, use your fingers to place them around your tart).
- Refrigerate for 2 hours or overnight.
- When ready to serve, use a fine mesh sieve to sprinkle powdered sugar over tart and then garnish with fresh mint leaves.
Notes
Preparation time includes refrigeration time.
