Description
A classic French tart with a creamy mascarpone filling and a fresh blueberry topping. Light, elegant, and bursting with summer flavor.
Ingredients
Scale
- 250g mascarpone cheese
- 250g fresh blueberries
- 2 egg yolks
- 60g sugar
- Zest from 1 lemon
- 1 tsp vanilla extract
- 1 pâte sucrée crust (homemade or store-bought)
Instructions
- Prepare the crust: Roll out the pâte sucrée and line a tart pan. Blind bake at 180°C (350°F) for 15 minutes until golden and crisp.
- Make the mascarpone filling: Whisk egg yolks with sugar until pale. Fold in mascarpone, lemon zest, and vanilla extract. Chill the mixture for 10–15 minutes.
- Assemble the tart: Spread the chilled filling evenly over the baked crust. Layer with fresh blueberries on top. Optionally, dust with powdered sugar or drizzle with honey.
- Chill and serve: Refrigerate for at least 2 hours before serving. Garnish with fresh mint or extra lemon zest if desired.
Notes
Best enjoyed the same day it’s made. You can swap blueberries for raspberries or strawberries. A drizzle of lemon curd also works well as a topping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake + Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: mascarpone tart, blueberry tart, tarte aux myrtilles, French dessert