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Mascarpone Fruit Tart

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
16 servings
Dessert French
Mascarpone Fruit Tart
Ingredients
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 cups sliced fresh strawberries, or as needed
  • 2 cups fresh blackberries, or as needed
  • 3 kiwis, peeled and sliced, or as needed
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 tablespoon lemon juice
Instructions
1
Begin by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next, lightly coat the bottoms of two tart pans with a thin layer of oil or cooking spray to prevent sticking.
2
In a large mixing bowl, combine flour, butter, and sugar using an electric mixer until they form a uniform blend. Divide the mixture evenly between the two prepared tart pans and press it firmly into the corners to create a solid crust.
3
Place the tart pans in the preheated oven and bake for 12 to 15 minutes, or until they are golden brown. Remove the tarts from the oven and let them cool completely on a wire rack.
4
While the crusts are cooling, prepare the filling by beating together cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon in a separate mixing bowl using an electric mixer until the mixture is smooth and light.
5
Once the crusts have cooled, spread the cream cheese mixture evenly over the top of each tart. Arrange sliced strawberries, blackberries, and kiwis in a desired pattern on top of the filling.
6
In a small saucepan, combine sugar and cornstarch to form a thick paste. Gradually add in water and lemon juice, stirring constantly over medium heat until the mixture becomes clear and thick, about 2 minutes.
7
Remove the saucepan from the heat and let the glaze cool completely. Once cooled, use a pastry brush to gently spread a thin layer of glaze over the top of each tart.