Mascarpone tart with boozy cherry berry topping

lemon curd mascarpone tart with cherry berry topping

We’ve been enjoying some wonderful early Spring weather here in Jozi. This has put me in the mood for a gorgeous Spring dessert. This berry mascarpone tart, with its light crust, wicked lemony mascarpone filling and fresh berry topping hits the spot perfectly! I decided to amp up the berry topping of the original recipe by finishing it with a coulis, made with some antioxidant rich blueberries, cherries and yup, you guessed it rum!

This is the perfect recipe for entertaining. You can make all the components well ahead of time and then merely assemble your pretty tarts when ready to serve to your lucky guests.



You need a fluted tart pan with removable base. You can use either 1 large, 25cm circular tart pan, or 4-6 individual tart pans, depending on their size. I used 10cm tart pans and this made me 4 generous individual tartlets. I think individual tartlets are a little more sophisticated so I prefer them for entertaining. You can also use a long, rectangular tart pan which looks really cool when serving.



For the tart cases

1 ½ cups (210g) all-purpose flour

½ cup (60g) almond flour

1 teaspoon kosher salt

2 teaspoons icing sugar

½ cup (113g) unsalted butter, very cold and diced into ¼ inch pieces

1 egg yolk

1-2 tablespoons cold water


For the lemon curd mascarpone filling

¾ cup (180ml) whipping cream

225g (about 1 tub) mascarpone cheese, at room temperature

1 cup lemon curd, this equates to a 325g jar of the Woolies Lemon Curd. (Or you can make your own. I use the lemon curd recipe found here when I’m not being lazy.)


For the boozy cherry berry topping

1 cup fresh cherries, pitted

1 cup fresh blueberries

90ml good quality rum

2 teaspoons vanilla extract

1 tablespoon freshly squeezed lemon juice

4 tablespoon granulated sugar – I used organic orange blossom sugar

340g fresh strawberries, hulled and sliced

150g fresh raspberries

Mint leaves to garnish



The tart cases

About 20 minutes to prep, and an hour for the tart bases to chill in the fridge. Then 12-25 minutes to bake and another hour for the tart bases to cool completely. You can make this well in advance.

Mix the all-purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Check out this quick video on the technique to use when rubbing butter into flour.

Mix the egg yolk with 1 tablespoon of water in a small bowl and add this to the flour and butter mixture. Continue to work the flour and butter with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.

Press the dough into your buttered tart pan or individual tart pans like I used. Make sure to try and fill the pans as evenly as possible, taking the tart crust all the way up the sides to create a case to hold the filling. Prick the bottom with a fork and then refrigerate for about an hour.

About 10-15 minutes before your tart cases are done chilling in the fridge, switch your oven on and preheat it to 190°C. When the tart cases are chilled, place them in the oven and bake for 12-15 minutes or until golden brown. Allow the tart cases to cool completely before filling them with the lemon curd mascarpone filling.

Left: Making the tart cases Right: Boozy cherry coulis

The boozy cherry berry coulis

While the tart cases are chilling, make the boozy cherry sauce. Combine the cherries, blueberries, brandy, orange blossom sugar, lemon juice and vanilla extract in a saucepan over a medium heat. Gently bring to a simmer and once simmering, immediately lower the heat and let it simmer for about 10-15 minutes until it has reduced and thickened. Take it off the heat and allow it to cool before serving.


The lemon curd mascarpone tart filling

Whip the cream on high with a hand mixer or a stand mixer until firm (not too stiff or it will turn to butter). Add the softened mascarpone cheese and beat to mix well. Then, fold in the lemon curd. Place in the fridge until you’re ready to serve.



Once the tart cases have thoroughly cooled, spoon the mascarpone into the cases. Spoon over a generous swirl of the, also cooled, boozy cherry coulis. Arrange your sliced fresh strawberries and raspberries on top. Garnish with mint leaves for a splash of green and you’re ready to serve!



(RELATED POST: Find more of our deliciously naughty Sinful Sunday recipes here.)

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