Blueberry Mascarpone Tart Recipes

BLUEBERRY LEMON MASCARPONE TART

Steps:

• To make the crust, preheat oven to 350 degrees. In a bowl, stir together the flour, sugar, and kosher salt. Pour in the olive oil and use a fork to mix the dough together. (No need to chill the dough).
• Place the crust dough into the tart pan and use your fingers to press the dough to the fit the pan, coming all the way up the sides of the pan. Bake for 22-25 minutes, or until the dough is baked and light golden brown in color. Set aside to cool.
• For the filling, cream together the mascarpone, powdered sugar, vanilla, and zest of one lemon. Spread evenly in the cooled tart crust. Place in refigerator to chill.
• For the topping, bring the blueberries, water, and sugar to a low boil in a saucepan over medium heat. Reduce heat and simmer for 2-3 minutes, until the blueberries have popped. In a small bowl, whisk together the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Let the blueberry sauce cool completely.
• Once the blueberry sauce topping has cooled completely, spoon the mixture over top of the chilled tart; fill just until the top is covered. Any leftover topping can be served on the side.

BLUEBERRY MASCARPONE TART

Steps:

• Place the flour, butter, and sugar in a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and vanilla. Add the ice water and process until the dough just comes together. Turn out onto a lightly floured surface, bring the dough together and flatten into a disc shape. Cover in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350ºF (180ºC). Roll the pastry out between a couple sheets of parchment paper until its 1/8-inch thick. Place the pastry into a lightly buttered 13-by-3-inch (33-by-9-cm) loose-bottomed rectangular tart tin. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
• Line the pastry with parchment paper, fill with baking weights or uncooked rice, and bake for 10 minutes. Remove the paper and the weights and bake for 10 minutes more or until golden. Let cool to room temperature.
• While the crust is baking, make the filling by placing the mascarpone, lemon zest, and sugar in a bowl and mix well.
• Spread the filling onto the cooled tart shell, strew the blueberries over the top, and dust with confectioners' sugar. Behold!

BLUEBERRY MASCARPONE TART

Steps:

• preheat oven to 350 degrees F.
• Combine the confectioners' sugar, flour, butter, salt and lemon zest in a food processor.
• Process until mixture forms a ball.
• Press the dough into a 4 1/2 x 14-inch rectangular tart pan with removable bottom*, pressing the dough into the edges of the pan.
• Chill the lined tart pan in the fridge for 15 minutes
• then bake for 10 to 12 minutes, until very light browned.
• Set aside to cool.
• in the bowl of an electric mixer fitted with the whisk attachment, whisk the heavy cream until soft peaks begin to form.
• Add sugar and whisk until stiff peaks form.
• Switch to the paddle attachment, add mascarpone and beat on medium-low speed until fully incorporated.
• Pour mixture into baked tart shell.
• Top with blueberries and refrigerate until ready to serve.

BLUEBERRY MASCARPONE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
• In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
• Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
• In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
• When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.

MEYER LEMON AND BLUEBERRY CHEESE TART

Steps:

• Thoroughly mix crushed lemon cookies and butter together in a bowl.
• Press cookie mixture into the bottom of an 8-inch springform pan.
• Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
• Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
• Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
• Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
• Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

BLUEBERRY MASCARPONE CHEESE TARTS

Steps:

• Place phyllo dough between dampened kitchen towels.
• Brush on melted butter on 8 sheets of phyllo dough.
• Stack and cut with a sharp knife or scissors, six pieces each sheet, 48 pieces.
• Spray tart pan (24 openings) or muffin pan (12) openings with Pam.
• Use two pieces buttered side up in tart pan so it looks like petals on the side of each opening.
• Use 4 pieces if using a muffin pan with 12 opening. (Muffin pans are deeper). Lay each piece at any angle butter side up, looks like petals.
• Preheat oven 400*.
• Sprinkle dry beans in the bottom of each opening.
• Bake 6 minutes for tart pan. Bake 8 minutes for muffin pan. Watch, when edges turn brown remove from oven. (Some ovens are hotter than others.).
• Take out and cool. When cool remove beans and and set aside for reuse.
• Mix milk with packets of Splenda in a small bowl.
• Add splenda and milk mixture with mascarpone cheese.
• Add in 1/4 cup milk.
• Fold in Cool Whip.
• Gently fold in blueberries and nutmeg.
• Remove phyllo dough cups and place on serving platters.
• Fill cups to the desired height.
• Serve on chill before serving.
• Right before serving sprinkle crushed graham crackers.

BLUEBERRY AND MASCARPONE TURNOVERS

Steps:

• Special equipment: a 3 1/2-inch round cookie cutter
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
• While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.

BLACKBERRY MASCARPONE TART WITH THYME SHORTBREAD CRUST

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract; mix to combine. Add egg and mix until incorporated. Gradually beat in flour, thyme, and salt. Dough should come together and pull away from the sides of the bowl. Knead dough slightly and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
• Press dough evenly into the prepared tart pan.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Remove from oven and allow to cool completely before filling, about 30 minutes.
• Combine 3 ounces of blackberries and 1/2 tablespoon sugar in a small saucepan over medium-low heat. Cook, stirring frequently and crushing the berries with a spoon, 4 to 5 minutes. Remove from heat and press mixture through a fine mesh sieve to remove all seeds and collect as much of the berry pulp as you can. Discard any seeds and solids left behind in the sieve and return crushed berries to the saucepan.
• Mix together cornstarch and cold water in a small bowl. Add cornstarch mixture to the saucepan with the berry sauce; cook over medium heat until mixture comes to a boil and starts to thicken, 3 to 5 minutes. Remove from heat and let cool.
• Combine mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Beat with an electric mixer until smooth.
• Beat cream in a separate chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into the mascarpone mixture and mix well. Spoon filling into the cooled tart crust and spread evenly. Using a teaspoon, drop spoonfuls of the smooth blackberry sauce on top of the filling. Using a knife, gently cut through sauce and filling to swirl. Garnish the top of the tart with the remaining 3 ounces blackberries and fresh mint.

BAKED BLUEBERRY-MASCARPONE FRENCH TOAST

Steps:

• In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean., Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.