Blueberry, Lemon, and Mascarpone Tart
I was so pleased with the appearance of my Chocolate and Salted Caramel Tart that I ran out to the store and bought another tart pan the following day. One can never have enough bakeware, even if you only use it once… I’m looking at you mini cupcake pan that I just HAD to have… But really, bite-sized things are just too cute! ;)
I was also slightly ready for a detox of all things hazelnut/chocolate/caramel oriented. I realized I went a little overboard in that department in the past few weeks and I’ve neglected all the non-chocolate dessert lovers out there!
Now, I have thought long and hard on what dessert to make that didn’t include any of my seven guilty pleasures of chocolate, Nutella, caramel, dulce de leche, peanut butter, sea salt, and browned butter– a very difficult task, I might add! After consulting friends and family for recommendations I decided to make a Blueberry Lemon Tart… Mostly because I thought it would look pretty and because I really really despise cheesecake, which everyone always seems to request.
However, I did make some sort of compromise and made a mascarpone cream filling? Kind of the same thing as cheesecake, no?
I loved this tart for a handful of reasons. The first and foremost was the tart crust I found on David Lebovitz’s blog… I’m the absolute WORST at making pie crusts, but this tart crust is kind of fool-proof ANNNND there’s no food processor, mixer, pastry cutter, or rolling pin required! All you need to do is dump your ingredients into an oven-safe bowl, let the oven work it’s magic until your house smells of browned butter, stir in your flour, and then you have dough! As David Lebovitz puts it, there couldn’t be a more interesting method to make tart dough.
For the filling, I made a light and fluffy lemon-mascarpone cream and plopped some blueberries on top. It’s one of those desserts that you can easily whip up in an hour or so and proudly bring to a friendly gathering. Zero stress and minimal effort. It was almost too easy to make that I felt the urge to make something immediately after.
Blueberry, Lemon, and Mascarpone Tart by The Bite-Sized Baker (Tart Shell by David Lebovitz):
90 grams (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 grams (5oz, or 1 slightly-rounded cup) flour
8 ounces heavy whipping cream
¼ cup confectioners’ sugar
2 lemons, zested
250 grams mascarpone
1 cup blueberries
- To make the tart shell, preheat the oven to 410 degrees F (210 degrees C). In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
- Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
- When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
- Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
- Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
- Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
- Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them. Let tart shell cool completely.
- To make the filling, place the sugar and heavy whipping cream in a bowl of an electric mixer with a whisk attachment. Beat just until cream reaches stiff peaks. Fold in mascarpone and lemon zest.
- To assemble, spoon the lemon-mascarpone cream into the prepared tart shell, smoothing the top with a spoon or rubber spatula. Arrange blueberries in a decorative pattern over the top if desired. Store in fridge until ready to serve.