The Berry Tart with Lemon Curd Mascarpone filling is both a pretty and delicious addition to any of your Holiday menus. The lemon curd mascarpone filling and the sweetened berries are the perfect combination for both the WOW factor and deliciousness! The best thing about this recipe is that it is so easy to make!

Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour and 12 minutes

Yield: 1 tart, 14 x 4.5 inch tart pan

Servings: 6 dessert servings

• I use Wilton's extra-long (14 x 4.5 inches) non-stick tart pan with fluted edges because I like the presentation of the tart once it is finished
• However, any rectangular, round, or square pan will work that is approximately 14 x 4.5 inches in size or an 8 x 8-inch square or 8-inch round pan will work

• Frozen and thawed puff pastry (one store-bought package is enough)
• 1 egg
• 1 Tablespoon of heavy cream
• 2 Tablespoons of raw sugar, use more or less depending on your preference

1. Preheat oven to 400°F
2. On a lightly floured surface, roll out the puff pastry to fit your pan of choice
3. Butter the tart pan
4. Gently tuck the puff pastry into the pan of your choice. Be careful not to stretch the puff pastry
5. To make the egg wash, whisk the egg and heavy cream together
6. Using a pastry brush, gently brush the puff pastry with the egg wash
7. Sprinkle the pastry with the raw sugar
8. Bake for 10-12 minutes until golden brown and puffed
9. Cool completely

• ¾ cup whipping cream
• 1 8-ounce container of mascarpone cheese, at room temperature
• NOTE: If you are not a fan of mascarpone cheese, cream cheese may be substituted with just as much deliciousness!
• 1 heaping tablespoon of powdered sugar
• 1 cup lemon curd, store-bought - I used the Bonne Maman brand

1. While the pastry is cooking, prepare the lemon curd mascarpone mixture
2. Whip the heavy cream on high with an electric mixer until soft peaks form
3. Add the softened mascarpone cheese and powdered sugar and beat to mix well
4. Fold in the lemon curd with a spatula
5. Set aside

• 1-pint strawberries, hulled and sliced
• 1-pint raspberries
• ¼ cup strawberry preserves, I used homemade but store-bought works great, too!
• Fresh mint leaves for garnish, I used mint from my herb garden
• Powdered sugar for garnish

1. In a separate bowl, mix the raspberries and sliced strawberries
2. In a separate bowl, heat the strawberry preserves in the microwave until thin in consistency
3. Mix the strawberry preserves into the berries
4. Set aside

1. Gently spoon the mascarpone mixture into the cooled tart crust
2. Top with the berry mixture
3. Garnish with the mint leaves
4. Sprinkle with powdered sugar using a powdered sugar shaker-duster or sifter

ENJOY! BLESSINGS AND BEE HAPPY! 💗

ABOUT DR. CLARA CARROLL 

Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.