Summer Berries & Mascarpone Tartlets

Summer is my favorite season (isn't it everyone's??).  Aside from the sunny days and warm nights, there's an abundance of beautiful produce available.  In my case, it's impossible not to come home with an overflowing basket full of fruits and veggies after a visit to my mother's plentiful garden.  My absolute favorite are the strawberries.  Tiny, sweet, juicy, fragrant little jewels.  And what better way to celebrate them than in a cute little tartlet filled with mascarpone cheese? 



The crust for this tartlet is adapted from Clotilde Dusoulier's Breton shortbread tart dough.  Its flakiness and saltiness is perfect with the sweet cheese and berries.  (She also suggested to cut the dough into slices and bake as cookies...which I've yet to try and will surely be yummy!)

For the tart dough
1/3 cup sugar
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the filling
1/2 cup whipping cream
1/2 cup powdered sugar
3/4 cup mascarpone cheese
2 cups mixed berries, washed and dried


In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and butter at low speed until pale and fluffy, about 3 minutes.

Add the egg and vanilla extract, continue beating for 2 more minutes.





In a separate mixing bowl, sift together flour, baking powder and salt.  Add to butter mixture all at once.  Beat at low speed until just incorporated.  Do not overmix.

Divide dough amongst 8 3-inch tartlet pans (alternatively, one 10-12 inch tart pan can be used).  With moistened fingers, press dough into an even layer on the base and along the sides of the pans.  Cover with plastic film and refrigerate for at least 2 hours.

When ready to bake the shell, preheat oven to 175C / 350F.  Bake for 20-25 minutes until golden brown.  Let cool completely on wire rack.

With a wire whisk, beat whipping cream to firm peaks.  Add in powdered sugar and mascarpone cheese until just combined.

Divide filling amongst the tart shell.  Smooth with an offset spatula.

Garnish with prepared berries, small edible flowers and tiny mint leaves.  If desired, dust with powdered sugar just before serving.  Tarts can be covered and stored in the refrigerator for 2 days.  Enjoy!!