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Blackberry-Mascarpone Cheese Tart


Tenderflake Perfect Pastry: (Makes 2 Pie Crusts)

1 ¾ cups (425 mL) Flour

¾ tsp (3 mL) Salt

¾ cup (175 mL) Tenderflake® Lard

4 to 5 tbsp (60-70 mL) Ice water

Dried beans or rice for blind baking


2 cups (500 mL) Mascarpone cheese

½ cup (125 mL) Sugar

2 Eggs

1 tsp (5 mL) Vanilla extract

1 tbsp (15 mL) Cornstarch

4 cups (1 L) Blackberries

Indulge yourself with this marvelously creamy Mascarpone Cheese Tart sprinkled with fresh blackberries.


MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.

MIX together mascarpone, sugar, egg, vanilla and cornstarch in a mixing bowl until smooth using a hand mixer. Refrigerate until ready to use.

PREHEAT oven to 375°F (190°C).

ROLL out one round of pastry on a lightly floured surface until slightly larger than a 9 inch (23 cm) tart pan. Transfer into the tart pan and lightly press pastry into the sides.

PRICK the pastry all over and place a square of wax or parchment paper, slightly larger than the inside of the tart shell. Fill the shell with dried beans or rice. Place the tart on a baking sheet and bake in preheated oven for 15-20 minutes or until lightly browned. Remove beans and wax paper from the shell. Set aside to cool slightly.

TRANSFER mascarpone mixture into the tart shell and smooth the surface using a rubber spatula. Return to oven and bake for about 20 minutes or until just set. Cool slightly and place blackberries over baked filling. Refrigerate until ready to serve.

Prep Time: 
60 minutes
Cook Time: 
60 minutes
Total Time: 
120 minutes

Blackberry-Mascarpone Cheese Tart

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato