Blueberry Tart with Mascarpone
Blueberry Tart with Mascarpone - delicious and delicate blueberry tart with mascarpone cream. The crisp crust complements the smooth, creamy filling for a perfect dessert.
Updated : 11 May, 2025
More than 1 hour.
Ingredients
Base
260 grams
Wheat flour
35 grams
Powdered sugar
140 grams
Butter
2
Egg yolks
15 milliliters
Water
Cream
200 grams
Blueberry
90 grams
Sugar
15 grams
Cornstarch
2
Egg yolks
200 grams
Mascarpone
Decorating
200 grams
Blueberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you may need more or less flour than indicated in the recipe. Focus on the desired consistency of the dough, not just the amount of flour. It's important to sift the flour to add air, which will make your pastry light and fluffy when baking.
Preparation
Step 1
First, prepare all the ingredients. The butter should be cold. Choose good quality butter with 82.5% fat content. Wash the blueberries well and dry them with paper towels. Take the mascarpone cheese out of the refrigerator in advance so it warms to room temperature. The amount of ingredients provided is for a tart of about 24-26 cm in size.
Step 2
Start by preparing the tart base – shortcrust pastry. Sift the flour through a sieve. Add the powdered sugar to the sifted flour and mix.
Step 3
Cut the butter into pieces and add it to the flour. I mix the shortcrust base in a regular blender using short pulses so the mixture blends without getting too warm. Rub the butter and flour together until they form fine crumbs, with the consistency resembling damp sand.
Step 4
Take 2 egg yolks and mix them with ice-cold water. The combined weight of the yolks and water should be 50g.
Step 5
Add the yolk mixture to the flour mixture and mix at low speed until the dough becomes moist. When the dough starts to form crumbs, turn off the blender. Do not knead the dough too long, or the butter will heat up, and the shortcrust will become rough and hard.
Step 6
Remove the dough from the blender and, without overworking it, shape it into a ball. The dough will be delicate and will not stick to your hands.
Step 7
Place the dough onto parchment paper, cover it with another sheet of parchment, and roll the dough out to a thickness of 5-7 mm (the diameter should be larger than the baking pan).
Step 8
Now, transfer the dough into the tart pan. To do this, remove the top sheet of parchment paper, and using the bottom parchment side, carefully press the dough into the pan. Then remove the top sheet of parchment. Place the pan with the dough into the fridge for 20-30 minutes. Preheat the oven to 180°C (350°F) (top and bottom heat, no convection).
Step 9
While the dough is chilling, prepare the blueberry cream. Place the blueberries and half of the sugar (45g) into a saucepan and bring it to a boil. Cook over medium heat for 5-7 minutes, stirring occasionally. Remove from heat and blend the mixture until smooth.
Step 10
Beat the egg yolks with the remaining sugar and cornstarch until you get a pale mixture and the sugar is completely dissolved.
Step 11
Gradually pour the yolk mixture into the blueberry puree, constantly whisking. Cook over medium heat until it thickens. Remove from heat, transfer to a bowl, and cover with plastic wrap directly on the surface. The berry mixture should cool completely.
Step 12
Take the pan with the chilled dough and prick it with a fork (this is necessary to prevent the dough from rising while baking). Bake for 12-20 minutes, depending on your oven and the thickness of the dough.
Step 13
Once the base has cooled, add the mascarpone. Whisk with an electric mixer on low speed until smooth and homogeneous.
Step 14
Remove the baked base from the oven, cool it, and transfer it to a serving plate. Spread the blueberry cream on top.
Step 15
Decorate the tart with fresh blueberries.
Step 16
It is advisable to place the finished tart in the refrigerator for 30-60 minutes to allow the cream to set. Enjoy your meal!