For the best flavor, use high-quality mascarpone cheese and fresh, ripe blackberries. The thyme in the shortbread crust adds a subtle, herbaceous note that complements the sweetness of the berries and cream. Don't skip it! Make sure the heavy cream is well-chilled before whipping for best results. The tart can be assembled ahead of time and refrigerated for several hours before serving. This allows the flavors to meld together and the crust to soften slightly.
Blackberry Mascarpone Tart with Thyme Shortbread Crust
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING10 People
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VIEWS17
Indulge in the sublime flavors of summer with this Blackberry Mascarpone Tart. A delicate thyme-infused shortbread crust cradles a luscious mascarpone cream, adorned with a vibrant blackberry swirl. This show-stopping dessert is guaranteed to captivate your senses and elevate any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol96 mg
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Fiber2 g
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Protein6 g
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Saturated Fat16 g
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Sodium208 mg
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Sugar15 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy. Beat in the vanilla extract and egg until well combined. (5 minutes)
02
StepGradually add the flour, thyme, and salt, mixing until a dough forms that pulls away from the sides of the bowl. Gently knead the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. (30 minutes)
03
StepPreheat the oven to 375°F (190°C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
04
StepPress the dough evenly into the prepared tart pan, ensuring it covers the bottom and sides completely.
05
StepBake in the preheated oven until lightly golden brown, approximately 12 to 14 minutes. Let the crust cool completely in the pan before filling. (45 minutes)
06
StepIn a small saucepan, combine half of the blackberries with 1/2 tablespoon of granulated sugar. Cook over medium-low heat, stirring and crushing the berries with a spoon, until softened and saucy, about 4 to 5 minutes. Press the mixture through a fine-mesh sieve to remove the seeds; discard the solids. Return the strained berry mixture to the saucepan.
07
StepIn a separate small bowl, whisk together the cornstarch and cold water to form a slurry. Add the slurry to the crushed berries and cook over medium heat until the sauce comes to a boil and thickens, about 3 to 5 minutes. Remove from heat and let cool completely.
08
StepIn a bowl, beat the cold mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
09
StepIn a chilled glass or metal bowl, beat the chilled heavy cream with an electric mixer until soft peaks form. Gradually add 1 tablespoon of granulated sugar, continuing to beat until stiff peaks form.
10
StepGently fold the whipped cream into the mascarpone mixture until well combined. Spread the mascarpone filling evenly into the cooled tart crust.
11
StepDrop teaspoonfuls of the cooled blackberry sauce over the top of the mascarpone filling. Use a knife or skewer to gently swirl the sauce into the filling, creating a marbled effect.
12
StepGarnish the top of the tart with the remaining fresh blackberries and a sprig of fresh mint. Dust the edges with powdered sugar.
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Please Rate
Meta Olson
Jun 28, 2025This tart was a showstopper! The thyme in the crust adds such a unique and delicious flavor.
Asha Schmitt
Jun 6, 2025The mascarpone filling is so light and airy, it's the perfect complement to the blackberries.
Collin Ryan
Jun 4, 2025I made this for a summer dinner party and everyone raved about it. Will definitely make it again!
Turner Runolfsson
Jun 3, 2025I found the crust a little crumbly, but the overall flavor was amazing!
Earnestine Nitzsche
May 31, 2025The swirl effect is so pretty and makes the tart look professionally made.