There’s something undeniably magical about the combination of creamy mascarpone and juicy blueberries nestled inside a crisp tart crust. Whether you’re planning a weekend treat or need a dessert that impresses with minimal effort, this recipe for Tarte aux myrtilles et crème de mascarpone is just what you need. It’s fresh, delicious, and surprisingly simple to pull together.

Plus, it’s a fantastic way to enjoy the health benefits of blueberries—rich in antioxidants and great for your heart. You can read more about their nutritional value in this article. When paired with the richness of mascarpone, the result is a balanced and delightful dessert that satisfies without being heavy.

If you’re a fan of French pastry, this tart is a fun entry-level recipe. You can opt for store-bought crust or try your hand at making a homemade pâte sablée, which gives your dessert an artisanal flair. For those who want to learn more about it, here’s a helpful guide on how to make pâte sablée.

Why You’ll Love This Tarte aux Myrtilles

This tart has everything to make your dessert dreams come true:

• Creamy and light: The whipped mascarpone layer is silky and not overly sweet.
• Bursting with berries: Juicy myrtilles (blueberries) offer a tart contrast to the creamy base.
• Visually stunning: It’s the kind of dessert that looks straight out of a pâtisserie.
• No-fuss preparation: You don’t need any special equipment or advanced baking skills.

The balance of textures—from the buttery crust to the fluffy mascarpone and the juicy curd—makes this recipe a repeat-worthy favorite.

Ingredients Breakdown and Substitutions

Let’s talk about the ingredients you’ll need and how to swap them based on your pantry or dietary preferences.

For the crust:

• 1 pâte sablée (shortcrust pastry) – store-bought or homemade
• Substitution: Use pâte brisée for a less sweet option or a biscuit crust for a no-bake version.

For the mascarpone cream:

• 250 g mascarpone cheese – the star of the filling
• 20 cl heavy whipping cream, chilled
• 60 g powdered sugar
• 1 tsp vanilla extract (optional but recommended for flavor)

For the blueberry curd:

• 250 g blueberries (fresh or frozen)
• 80 g granulated sugar
• 2 eggs
• 1 tbsp cornstarch (maïzena)
• 30 g unsalted butter

Optional Flavor Boosters:

• Zest of one lemon for brightness
• A splash of liqueur like Chambord or Grand Marnier for a boozy twist

Substitutions:

• Vegan option: Use coconut cream and plant-based cream cheese instead of mascarpone.
• Low sugar: Replace sugar with erythritol or coconut sugar for a healthier take.

Step-by-Step Instructions

Follow these simple steps to create your tarte aux myrtilles et mascarpone from scratch:

1. Prebake the crust:

• Preheat oven to 180°C (350°F).
• Roll out your pâte sablée and press it into a tart pan.
• Prick the base with a fork, place parchment paper and weights (beans or pie weights).
• Bake for 15 minutes. Remove the weights and bake another 5–7 minutes until golden.
• Let it cool completely.

2. Prepare the mascarpone cream:

• In a mixing bowl, beat the mascarpone until smooth.
• In a separate bowl, whip the cold cream until soft peaks form.
• Gently fold the whipped cream into the mascarpone.
• Add powdered sugar and vanilla extract. Chill until ready to assemble.

3. Make the blueberry curd:

• In a saucepan, cook blueberries over medium heat until they burst.
• Blend or mash, then strain to remove skins (optional).
• Return purée to the pot. Whisk in sugar, eggs, and cornstarch.
• Stir constantly over low heat until thickened (about 10 mins).
• Remove from heat, stir in butter, and let it cool.

4. Assemble the tart:

• Spread the mascarpone cream evenly over the cooled crust.
• Spoon blueberry curd on top, creating swirls or full coverage.
• Refrigerate for at least 2 hours before serving.

Tips for Success

Make your tart foolproof with these helpful suggestions:

• Use cold tools and cream for best whipping results.
• Chill the crust before baking to avoid shrinking.
• Don’t over-whip the mascarpone mixture—it can turn grainy.
• For a shiny finish, glaze the blueberries with a bit of warmed apricot jam.

Common Variations

Looking to get creative? Try these tweaks to make the recipe your own:

• Add lemon zest to the mascarpone cream for extra zing.
• Mix berries: Swap or add raspberries or blackberries.
• Go no-bake: Use crushed biscuits and butter for the base, and skip the oven.
• Individual tartlets: Make mini versions in ramekins or tart pans.
• Frozen version: Freeze the tart for 30–60 minutes before slicing for an ice-cream cake texture.

Nutritional Information

Here’s an approximate breakdown per serving (1 slice out of 8):

• Calories: 320 kcal
• Fat: 22 g
• Carbs: 25 g
• Sugars: 18 g
• Protein: 4 g

Note: Values will vary depending on ingredient brands and substitutions.

For a lighter version:

• Use low-fat cream
• Cut sugar by half
• Try Greek yogurt instead of mascarpone

Storage and Make-Ahead Instructions

This tart is perfect for prep-ahead dessert planning.

• In the fridge: Keeps well for up to 3 days in an airtight container.
• In the freezer: Freeze individual slices for up to 1 month (texture may slightly change).
• Make-ahead tips:
  • Prepare crust and curd up to 2 days in advance.
  • Assemble the day you plan to serve for best texture.

Pairing Suggestions

Complement your tart with:

• A glass of sparkling wine or rosé
• A hot espresso or latte
• Lemon sorbet or a scoop of vanilla ice cream
• Fruit salad for a fresh side

FAQs

Can I use frozen blueberries for this tart?

Yes! Frozen blueberries work just as well. No need to thaw before cooking them down for the curd.

What’s the difference between mascarpone and cream cheese?

Mascarpone is creamier and milder in flavor compared to the tangier cream cheese. It offers a more luxurious texture, perfect for desserts like this one.

Can I make this tart the day before?

Absolutely. In fact, it’s best made ahead so the flavors can meld and the tart can set properly in the fridge.

How do I prevent the crust from getting soggy?

Be sure the crust is fully baked and cooled before adding the filling. A thin layer of melted chocolate or egg white brushed on the crust can act as a barrier too.

Can I add gelatin to stabilize the cream?

Yes, a small amount of bloomed gelatin can be added to the cream if you need extra hold—especially helpful in hot weather or long transport times.

Conclusion & Final Tips

This Tarte aux myrtilles et crème de mascarpone is not just a treat for the taste buds—it’s a feast for the eyes. With its creamy texture, vibrant color, and crisp crust, it hits all the right dessert notes.

The best part? It’s flexible enough to suit any skill level or ingredient availability. So go ahead—make this tart your new go-to dessert and wow your guests with something both simple and stunning.

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