Mascarpone Cherry Tart was an experiment. I wanted a cool not-too-sweet dessert since it’s, like, 1006 degrees outside right now.
I made it right after we got back from vacation in June. I don’t know why I just wrote that, except that even though I really enjoyed this tart, I wasn’t compelled to write the post.
For one, recently when I get ‘plugged in’, as Wesley would say, I end up catching up on emails and social media and chatting with my blogging buddies. Not that all that isn’t necessary, but then when I get all that done, I don’t want to sit any longer.
So the next time I sit down to write a post, guess what? I get on email, social media, and chat with my blogging buddies first.
It’s a vicious cycle… 😉
Mascarpone Cherry Tart
But, I’m thankful to have found a group of bloggers who are so helpful. We share ideas, work together, promote each other, and are just generally there for each other day in and day out. No one except another blogger truly understands our job and I’m grateful to have found such a wonderful group of ladies!
See, that’s how easily I get off task!
When I want a dessert, I want one that is make-your-teeth-hurt sweet! No, seriously, the sweeter and richer, the better for me. But WJ only wants slightly sweet and he wants just one bite! I mean, have you ever?! But, the upside of that is I get most of the dessert when we eat out
and all the dessert al home because I hide it wait, what?! Who said that?!
Ok, fi-nal-ly! Here’s your Mascarpone Cherry Tart recipe!
Mascarpone Cherry Tart
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For the cream:
- 8 oz mascarpone
- 3 oz heavy whipping cream
- zest of 1 lemon about 1 tsp
- 1/4 to 2/3 cup powdered sugar depending on your desired level of sweetness
- 1 cup cherries pitted (you can half or dice or leave whole, whatever you prefer)
- Mix pretzels, butter, and sugar together and press firmly in the bottom of a 10 inch tart pan. Bake 350 degrees 10 minutes.
- Whip cream to soft peaks form.
- In a small bowl, combine sugar with mascarpone and lemon zest.
- Fold mascarpone into whipped cream until all ingredients are well incorporated.
- Spread cream filling on top of pretzel crust. It will be thin.
- Top with cherries.
- I prefer to refrigerate at least an hour before serving.
Here’s a little secret, you could use the cream mixture as a fruit dip!! Shhh! Don’t tell!
Want to see some of my favorite desserts?
Outrageous Red Velvet Brownies
Sinfully Delicious Orange Marmalade Rolls
Nicole (MyLoveForCooking) says
I am so happy this lovely recipe lead me to your site from Pinterest. This looks amazing. 🙂
Thanks so much, Nicole. This is such an easier little dessert. Thanks for stopping by, so glad Pinterest let you here as well. Headed over to your blog now!
Madonna/aka/Ms. Lemon says
I am in the not too sweet group, but this sounds delicious.
Diane Balch says
Sorry to hear that it is still really hot in your parts. Love the lightness of this tart.
Cindy Eikenberg says
Paula, this looks incredibly delicious! Thanks for sharing and pinning!
Paula this is amazing! I love it:)
This looks pretty darn good to me and I love the idea of the pretzel crust! Sam is not a huge dessert person, but he likes a few and i bet he’ll like this!
Wesley’s not either, he doesn’t like really sweet when he does eat dessert. How are you? Have you moved yet?
Nancy P.@thebittersideofsweet says
this looks wonderful Paula! I love mascarpone cheese!!
Thank you, Nancy!
Krista @ joyfulhealthyeats says
Oh my goodness this looks delicious Paula! I love the pretzel crust. Can’t wait to try it!
Thank you Krista, I never understoon the sweet salty thing until recently, now I’m loving it.
That social media sucks me in every time! Totally understand! I think mascarpone is the best and I cherries are a perfect pairing! Wonderful dessert Paula!
Thanks so much Tanya. I’m trying to diversify, I get in a run making the same things.
Sherri @ MadeFromPinterest says
You had me at marscapone! I am a sweet tooth too. Looove it!
We would be so happy to have you join us at our weekly Super Saturday Link Party at MadeFromPinterest.net. Every Sunday we share favorites.