I love taking a simple recipe and elevating it with fresh ingredients and special styling to set it apart. These little Berry Mascarpone Tarts with Almond Shortbread Crust are the ultimate easy yet elegant recipe. They combine a simple press-in, shortbread crust, the most effortless 4 ingredients filling and a beautiful array of fresh berries.
This tart recipe is as simple as tarts get, yet they look as if they were purchased at a high end French bakery for beaucoup bucks.
Made with minimal ingredients, these Berry Mascarpone Tarts with Almond Shortbread Crust are a thing of beauty and ease.
These tarts begin with the easiest ever, press-in, shortbread crust. It’s basically a shortbread cookie base that gets gently pressed into removable bottom tart pans and baked until crisp. The crust is made from a mixture of Bob’s Red Mill All Purpose Flour blended with Bob’s Red Mill Almond Flour for shortbread base that’s got a lightly nutty and textural base. To enhance the natural sweetness of the almond flour, I also blend in brown sugar for a deeper sweetness in the cookie base. The crust bakes until crisp and crumbly so it can hold the mascarpone filling without becoming instantly soggy.
Just 6 Ingredients needed for the Almond Shortbread Crust
- All Purpose Flour
- Almond Flour
- Brown sugar
- Almond extract
- Fine salt
The easy tart filling is made by simply stirring together 4 basic ingredients.
- Fresh Mascarpone
- Greek yogurt
Just mix the filling ingredients together, then pour it into the pre-baked crust. Stick it in the fridge and forget about it for a couple of hours. The easy mascarpone tart filling sets once it’s chilled. Then all these Berry Mascarpone Tarts need is to get topped with fresh mixed berries, some herby thyme and maybe a few chamomile flowers. All it takes to get them show ready and ready to serve!
The best thing about these Berry Mascarpone Tarts with Almond Shortbread Crust is how silly simple they are to make. But even better is how satisfyingly delicious they are to eat. The light and airy, creamy mascarpone filling zings with lemon juice and lemon zest that’s mellowed by the natural sweetness of the honey.
The Berry Mascarpone Tarts with Almond Shortbread Crust are finished with fresh and bursting mixed berries and herby thyme to bring in seasonal flavors, and show stopping style.
Another great thing about this tart recipe is that it’s highly adaptable, you could top these cuties with any seasonal fruit - figs, caramelized citrus, poached pears, rhubarb compote, the list goes on and on. You can even go Gluten Free by swapping in Bob's Red Mill 1 for 1 Gluten Free Baking Flour for the all purpose flour! If you can dream it, you can do it. With such a simple and versatile base, these Berry Mascarpone Tarts with Almond Shortbread Crust can be whatever you want them to be!
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