Buttery crust. Sweet mascarpone cream. Juicy, glossy mulberries on top. It’s dreamy.
🌟 Why I Love This Recipe
Okay, full honesty — this tart is my summer go-to. I found it after picking way too many mulberries from a neighbor’s tree one year. Now it’s a whole thing.
That combo of creamy mascarpone, buttery crust, and tangy-sweet mulberries? It just works.
- You don’t need to be a pro baker to pull this off
- The mascarpone cream is light and silky, not overly sweet
- Mulberries look fancy without trying too hard
- Perfect for brunches, potlucks, or treating yourself on a Tuesday
- Comes together faster than you’d think
🍰 Makes 8 servings
🕒 Total Time: 1 hour (plus chill time)
Prep: 30 mins | Bake: 20 mins | Chill: 10 mins
🍴 What You’ll Need
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup unsalted butter (cold, cubed)
- 1 egg yolk
- 2–3 tbsp ice water
For the mascarpone filling:
- 1 cup mascarpone cheese (cold)
- ½ cup heavy cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
For the topping:
- 1 ½ cups fresh mulberries
- 1 tbsp honey (optional)
- Powdered sugar for dusting (optional)
👩🍳 Tools You’ll Need
- 9-inch tart pan (with removable bottom)
- Food processor (or pastry cutter)
- Mixing bowls
- Whisk
- Rubber spatula
- Zester
- Electric mixer or hand whisk
- Cooling rack
🔬 Why This Recipe Works (Quick Science)
- Cold butter in the crust creates flakiness when it melts during baking.
- Mascarpone is creamy but holds structure better than whipped cream.
- A touch of lemon zest wakes up the whole tart with brightness.
- Mulberries bring color, tang, and natural sweetness — no need to cook them.
❌ Common Mistakes
- Overmixing the crust dough – this melts the butter and ruins the flakiness.
- Using warm cream or mascarpone – it won’t whip up nicely and could get runny.
- Not chilling the crust before baking – it can shrink!
- Washing mulberries too hard – they’re delicate. Rinse gently and dry well.
🍋 What to Serve With
- A hot cup of Earl Grey or chamomile tea
- Sparkling water with lemon or berry slices
- Vanilla bean ice cream on the side
- A glass of chilled Prosecco if you’re feelin’ fancy
🧊 Make Ahead Tips
- The tart crust can be baked 1–2 days in advance. Just store it in an airtight container.
- Mascarpone filling can be made a few hours ahead and kept chilled.
- Assemble the whole tart a few hours before serving for best texture and freshness.
🥄 Instructions
Step 1: Make the Tart Dough
Add flour, sugar, and salt to a food processor. Pulse to combine. Add cold, cubed butter and pulse until it looks like coarse crumbs. Add egg yolk and 2 tbsp ice water. Pulse just until it comes together — add a little more water if needed.
Step 2: Chill the Dough
Turn the dough out onto a lightly floured surface, press into a flat disc, wrap in plastic, and chill for 30 minutes.
Step 3: Roll & Fit the Crust
Roll out dough on a lightly floured surface. Gently press into a tart pan and trim edges. Prick the bottom with a fork. Chill again for 10 minutes.
Step 4: Bake the Crust
Preheat oven to 375°F (190°C). Line the tart crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, bake another 5–7 until golden. Cool completely.
Step 5: Make the Mascarpone Filling
In a bowl, whip mascarpone, cold cream, powdered sugar, vanilla, and lemon zest until smooth and slightly fluffy (soft peaks).
Step 6: Fill the Tart
Spread mascarpone mixture into the cooled crust using a rubber spatula. Smooth the top.
Step 7: Add Mulberries
Gently place fresh mulberries on top. Drizzle with honey if using. Chill tart for 10 minutes before serving.
Step 8: Slice and Serve
Dust with powdered sugar if you’d like. Slice into wedges and serve chilled.
🥡 Leftovers & Storage
- Store leftovers in the fridge, covered — good for up to 3 days.
- The crust will soften a little over time but still tastes amazing.
- Don’t freeze the whole tart — the mascarpone doesn’t thaw well.
❓ FAQ
Can I use frozen mulberries?
Yes, just thaw and pat dry so they don’t make the filling watery.
No mascarpone — can I swap?
Try full-fat cream cheese. Not exactly the same but still delish.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for the crust.
How do I know when the crust is done?
It should be lightly golden with no soggy spots. Tap the edge — it’ll sound crisp.
💡 Pro Tips
- Freeze your butter cubes for 10 minutes before starting the crust.
- Don’t overfill the tart — keep the mascarpone layer just under the rim.
- Wipe off mulberries with a paper towel instead of rinsing if they’re clean.
- Chill before slicing for neater wedges.
- Make it extra pretty with edible flowers or lemon zest curls.
❤️ Wrap-Up
This Mulberry Mascarpone Tart is simple, elegant, and so satisfying. Whether you’re showing off at a gathering or just making something special at home, this recipe delivers. Let me know in the comments how it turned out or if you have questions — I’m here for it!
