This Summer Berry Tart with Lemon Mascarpone Cream is the perfect combination of tangy, creamy, and sweet. With a crunchy graham cracker crust, a luscious lemon mascarpone filling, and a vibrant array of fresh berries, this tart is a show-stopping dessert that’s perfect for warm-weather gatherings.
This tart has quickly become a summer favorite in our home, especially after my husband’s first taste. I remember the first time I made it for a family barbecue—it was an instant hit. The refreshing lemon mascarpone cream paired with juicy summer berries was the perfect way to end a hot day. Now, every time I whip up this tart, my family gathers around eagerly, knowing that something truly special is on its way. It’s become our little tradition, a bright and cheerful dessert that brings us together and makes each summer gathering just a little more special.
Why This Summer Berry Tart with Lemon Mascarpone Cream Is a Must-Try
- Perfect for Summer: With a light and refreshing flavor profile, this tart is ideal for summer get-togethers and celebrations.
- Easy Yet Elegant: The combination of a simple graham cracker crust with a rich, creamy filling makes this tart both easy to prepare and elegant enough to impress your guests.
- Vibrant Berry Topping: Fresh strawberries and raspberries add a burst of color and natural sweetness, making this tart not only delicious but visually stunning.
- Versatile: The tart’s lemon mascarpone cream filling can be paired with a variety of fruits, allowing you to customize it based on seasonal availability or personal preference.
Ingredients:
For the Crust:
- 200 grams (7 oz) whole graham crackers (approximately 12 crackers)
- 85 grams (6 tablespoons) unsalted butter, melted
- 36 grams (3 tablespoons) brown sugar
- 1/4 teaspoon fine sea salt
For the Mascarpone Filling:
- 180 ml (3/4 cup) whipping cream
- 227 grams (8 oz) mascarpone cheese
- 113 grams (4 oz) cream cheese, at room temperature
- 2 tablespoons powdered sugar
- 120 ml (1/2 cup) lemon curd, homemade or store-bought
- 1 teaspoon lemon zest (from half a lemon)
- 2-3 teaspoons lemon juice (optional, to taste)
For the Berry Topping:
- 1 pint (approximately 350 grams) strawberries, hulled and sliced or halved
- 1/2 pint (approximately 170 grams) raspberries
- Fresh mint leaves for garnish
Directions:
- Prepare the Crust:
Preheat your oven to 350°F (175°C) and position a rack in the center. Using a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter, brown sugar, and sea salt, and pulse again until everything is well combined. Press the mixture evenly into a tart pan, covering the bottom and sides. Make sure to create a compact layer by pressing down firmly. Bake the crust for about 10 minutes or until it’s golden brown and has a nutty aroma. Allow the crust to cool completely on a wire rack. You can prepare the crust a day ahead and store it at room temperature, wrapped tightly in plastic. - Make the Lemon Mascarpone Filling:
In a medium mixing bowl, beat the whipping cream and cream cheese together at high speed until soft and creamy, about 3 minutes. Add the mascarpone cheese and powdered sugar, then mix on medium speed until just combined—be careful not to overmix, as mascarpone can separate. Gently fold in the lemon curd and lemon zest. Taste the mixture and, if desired, add a few teaspoons of lemon juice for extra tartness. - Assemble the Tart:
Once the crust is completely cooled, pour the lemon mascarpone filling into the tart shell. Use an offset spatula or butter knife to level the filling. Chill the tart in the refrigerator for at least 3 hours, or overnight if you prefer. - Add the Berry Topping:
Before serving, top the tart with fresh strawberries and raspberries. Garnish with mint leaves for a pop of color and added freshness. Serve the tart chilled, allowing it to sit at room temperature for about 15 minutes before slicing.
Notes:
- Graham Cracker Substitutes: If you prefer, you can substitute the graham crackers with digestive biscuits or another type of crunchy cookie.
- Berry Variations: Feel free to swap out the strawberries and raspberries for blueberries, blackberries, or even a mix of your favorite seasonal fruits.
- Storage Tips: The tart can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness, but note that the berries are best added just before serving to prevent them from becoming soggy.
