Berry Tart with Honey Mascarpone Filling

F0r Easter, I wanted to make something different and decided on this Berry Tart. The filling is a great combination of mascarpone cheese and honey. When the cheese and honey combine, there is almost a creamy, white chocolate taste. The crust is crisp and flaky - just like my favorite sugar cookie! This dessert was super simple and you can use any berry you like. I ended up using a mixture of blueberries, blackberries, and raspberries, but you can definitely use any one or a combination of your favorite fruit!

Berry Tart with Honey Mascarpone Filling

For the crust:

1 egg yolk

2 tbsp. very cold water

1 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/3 cup sugar

1/4 tsp. salt

8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:

2/3 cup mascarpone cheese

1/2 cup sour cream

1/3 cup honey

1/2 tsp. vanilla extract

Pinch ground nutmeg

For the topping: Fresh berries (I used about 12 oz.)

Directions: To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat on low speed just until the dough comes together. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 425 degrees F. When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface. Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface. Roll it out evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick. Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.

Cover the dough with foil or parchment paper and fill with baking beads. Bake for 5 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust. Bake until the crust is golden, 15-20 minutes more. Transfer to a wire rack and let cool completely.

To make the filling, combine the mascarpone, sour cream, and honey in the clean bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Mix in the vanilla extract and nutmeg. Spread the filling into the cooled tart shell and smooth the top with a spatula. Top with fresh berries. Transfer to a serving platter. Store in the refrigerator.