Berry Tart

Berry Tart

Seeing berries at my local grocery shop makes me incredibly happy! It means that summer is not far away, that days become longer, and that people smile more. It also means that we can start baking delicious and colourful desserts like this summery tart. This berry is elevated, and your friends and family will love you (even more) for it! It has a layer of raspberry jam, a rich vanilla mascarpone cream and its topped with all the berries you can find! I hope you love it as much as I do!
Berry Tart

How to make short crust pastry for the berry tart?

Using the paddle attachment, bring the butter to a consistency of mayonnaise or "beurre pomade" to use French terminology.
You should not mix exceptionally long. We want to prevent the activation of the gluten in the flour, because we do not want the dough to become elastic! (It will shrink when in the oven!).
Berry Tart

Can you make short crust pastry for the berry tart by hand?

Yes. Here is how to make shortcrust pastry using only your hands.
In a bowl mix together all the dry ingredients and the scraped vanilla bean and add the butter (cold cold) cut into small cubes.
Use your fingertips to break down the butter until you obtain a breadcrumb consistency.
Add the egg and mix using one finger.
Transfer the dough onto your working surface and using the palm of your hand to smear the dough and obtain a homogenous mixture. (The technical French term is "fraiser"). You can repeat the operation up to 3 or 4 times.
To make it easier to roll out, shape the dough into a rectangle. It should not be tall. Wrap in plastic and transfer to the fridge for at least 2 hours.
Berry Tart
You can watch how to make a short crust pastry by watching this video:
I do this often as I a bake at night while my son sleeps, and I do not want to wake him with the sound of the stand mixer!

How to line a tart mould with shortcrust pastry?

The most important thing to know when working with shortcrust pastry is that you must work with chilled dough. If at any point you feel it is difficult to handle, pop back the shortcrust pasty in the fridge for 10/15 minutes before continuing. Working with cold dough makes this process much easier.
Roll out your shortcrust pastry to 3 mm approximately and line your tart tin (the amount of dough in this berry tart recipe has been thought for a ring/tin of 20 cm in diameter).
Remember to roll out the dough of the shortcrust pastry in a circular shape and about 4/5 centimetres bigger than the tart tin you are going to line.
Berry Tart
Berry Tart
Berry Tart
Berry Tart
You can watch an easy way to line your tart tin here How To Line A Tart Tin.

How to make raspberry jam for the berry tart?

Making raspberry jam or confiture de framboise in French is easy. Only a few steps and you are done. You can make raspberry jam with frozen berries or fresh berries. Both work for this raspberry jam recipe.
If you can make the raspberry jam one night in advance, so much better. If not, there is no problem just make sure it is cold before you use it to assemble de berry tart.
Use a big pot, as the raspberry jam tends to make super big bubbles and it might spill onto your stove (not a fun job to clean this afterwards :)
Mix the raspberries and the sugar, cover in plastic wrap and let it macerate in the fridge overnight.
After maceration, cook over a medium high heat. Bring the raspberry jam to a boil and continue to cook until you have little bubbles of the same size. Because it is not a big quantity, it should not take long, maybe 10 minutes. If you do a larger batch it will take longer.
Note that once raspberry jam boils, it will make big uneven bubbles, then big ones, and finally it should calm down. That is when it is done.
If you can, using a skimmer remove the foam, these are the impurities from the sugar. Your raspberry jam will be cleaner, and better!
Once the raspberry jam is ready, transfer to a hermetic container and let it cool down at room temperature before chilling. Set aside until you are ready to assemble the berry tart.
Berry Tart
Berry Tart

How to store raspberry jam?

If you are making a larger batch and you would make the raspberry jam keep longer, you should transfer to glass jars using a ladle, cover with the lid, and let the cool at room temperature in an inverted position. The lid should be touching your kitchen counter.
Once it has properly cooled down you can transfer to the refrigerator. It keeps for 3 months.
If you would like to go ahead and can your jam so you can keep it at room temperature and make it last longer, you can read all about the canning method here Canning Jam, From Preparing the Jars to Testing the Seal.

How to make vanilla mascarpone cream for the berry tart?

Making vanilla mascarpone cream for this berry tart recipe is rather easy. We are mixing 2 different elements that should have the same texture or be close:
  • Using a whisk, smooth out mascarpone cheese making sure there are no lumps in it.
  • In a separate bowl whisk the whipping cream, the vanilla bean seeds, and the powdered sugar until it has formed soft peaks.
  • Add 1/3 of the whipped cream into the mascarpone and mix until smooth. Fold in the rest of the cream.
Berry Tart
Berry Tart
Berry Tart

Assembling the berry tart

Berry Tart
Berry Tart
Berry Tart
Berry Tart

Variations for this berry tart recipe

You can choose the berries you like the most and make for example just a strawberry tart or just a blueberry tart. They both pair divinely the mascarpone cream.
You can also make this berry tart recipe into berry tartlets recipe.
You can replace the raspberry jam by dulce de leche and the vanilla mascarpone cream by a simple Chantilly. Then top with the berries.
Berry Tart
I hope you love this as much as I do! I’d love to know what you thought about it in the comment section or tag @cookwithbelula when you share on social media. I love to see your creations, do not hesitate to send me photos of them via my blog, Instagram or Facebook!
Happy Cooking!
Ingredients
8 servings

Almond Shortcrust Pastry
Butter 80 g
Salt 4 g
Powdered sugar 45 g
Almond flour 20 g
Egg 30 g
All-purpose flour 33 g
All-purpose flour 100 g
Vanilla Bean 1/2

Raspberry Jam
Raspberries 250 g
Sugar 100 g
Lemon Juice 2-3 drops

Mascarpone/Vanilla Cream
Whipping cream 160 g
Powdered sugar 20 g
Vanilla bean 1
Mascarpone Cheese 80 g

Decoration
Strawberries 300 g
Blueberries 100 g
Raspberries 100 g
Procedure
For the Shortcrust Pastry
  • Using the paddle attachment, bring the butter to a consistency of mayonnaise.
  • Dissolve the salt in the egg.
  • Mix the powdered sugar, the almond flour and the vanilla bean scraped.
  • Add the powdered sugar mixture to the butter and mix at a low speed until incorporated.
  • Add the egg and the small amount of flour, mix. Make sure to scrape the bottom of your bowl.
  • Finally add the big amount of flour, mix until it is incorporated into the batter.
  • To make it easier to roll out, shape the dough into a rectangle. Wrap in plastic and transfer to the fridge for at least 2 hours.
  • Pre heat your oven to 170 C.
  • Roll out your dough to 3 mm approximately and line a 20 cm tart mould.
  • Line your crust with parchment paper and fill it with rice (beans can also do the trick, but they are smellier!).
  • Blind bake: 10 minutes with the rice.
  • Remove the rice and parchment paper and continue to bake until the crust is cooked and slightly coloured.
  • Transfer onto a cooling rack.
Raspberry Jam
  • Mix the raspberries and the sugar, cover in plastic wrap and let it macerate in the fridge overnight.
  • Add the lemon juice and mix thoroughly.
  • Bring to a boil and cook over medium heat for about 15 minutes. Until there are little bubbles of the same size.
  • Let it rest in the pot for 5 minutes and then using a hand blender, puree your jam.
  • Transfer onto a hermetic container and cool down at room temperature. Continue to chill in the fridge before using on the tart.
Vanilla Mascarpone Cream
  • Using a whisk, smooth out the mascarpone cheese making sure there are no lumps in it.
  • In a separate bowl whisk the whipping cream, the vanilla bean seeds and the powdered sugar until it has formed soft peaks.
  • Add 1/3 of the whipped cream into the mascarpone and mix until smooth. Fold in the rest of the cream.
Assembling the Berry Cake
  • Spread a thin layer of the berry jam using a small off-set spatula or the back of a spoon. Chill.
  • Fill the tart with the vanilla/mascarpone cream and evenly spread it out all the way up the border of the tart.
  • Refrigerate for 15 minutes.
  • Top with berries!
  • Refrigerate for a couple of hours before serving.
Bon appétit!
Preparation Time:
Cook Time:
Total Time:
8 servings
Calories: 606 cal
Carbohydrate: 40 g
Fat: 30 g
Protein: 6 g
Sodium: 225 mg
Sugar: 27 g
Keywords: berry tart,mascarpone cream,how to make raspberry jam,raspberry jam,shortcrust pastry,how to make shortcrust pastry,vanilla mascarpone cream
Cuisine: French

Comments (1)

Average Rating:
(0 ratings)
by |
It looks delicious. Can't wait to try it out. Thanks for sharing.
Reply from Belula | Saturday, March 5, 2016

Hi Debbra,
I hope you got to try the recipe!
It's my pleasure to share my recipes with you. Just happy you like them!

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