Mascarpone Cherry Tart Recipe
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This show-stopping Mascarpone Cherry Tart is an easy and delicious way to wow your guests. With its luscious mascarpone cream filling and tart cherry topping, this dessert is the ultimate indulgence. Plus, it’s simple enough to whip up in an hour’s time.
From start to finish, this recipe provides all the tips and tricks you need to craft a tart that will make an impression. With its beautiful presentation, Mascarpone Cherry Tart has all the makings of a dessert that’s worthy of the red carpet. So, don your apron and let’s get baking!
If you love mascarpone desserts, be sure to check out these other delicious recipes:
You’ll need these items to make your tart
Mascarpone Cherry Tart
This scrumptious treat looks as good as it tastes, with a soft and creamy mascarpone cheese filling and a buttery tart crust topped with sweet cherries. The perfect balance of tart and sweet is guaranteed to make this mouth-watering dessert the hit of any gathering. You’ll be surprised at just how easy it is to make, with simple ingredients and simple steps.
It’s the perfect dessert to take to all your summer parties!
Ingredients for Your Tart
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Pretzels, crushed fine
- Butter, melted. You can you salted or unsalted.
- 2 Tablespoon sugar
- Mascarpone cheese
- Heavy whipping cream
- Lemon, zested
- Powdered sugar
- Cherries, pitted.
To speed up the prep time, I baked my crust for 10 minutes. However, you don’t have to bake it. You can mix the crust ingredients together and press them into the pan. Pop the pan into the refrigerator to chill and set. When firm, it’s ready to fill.
You’ll love the simplicity of this mascarpone filling. It has only four ingredients, and it turns out luscious and decadent.
First, you whip the heavy cream. Then, you mix the mascarpone, zest, and powdered sugar together. Finally, fold the fluffy whipped cream into the mixture and it’s ready to pour onto your crust.
I topped the mascarpone with fresh cherries, but you can also make a sauce with them. Substitute cherries for the blueberries in my Blueberry Sauce recipe to make a sauce.
Mascarpone Cherry Tart
- Here’s a little secret, you could use the cream mixture as a fruit dip!
- You can substitute any fruit. This makes it great for any season. For fall, I like to cook apple slices with
butter and cinnamon and spoon them over the top. For winter, cranberries make a beautiful topping. Of course, you can’t go wrong in the summer with peaches or blueberries. - Instead of the pretzel crust, you can make a graham cracker crust or shortbread crust.
Frequently Asked Questions
Mascarpone is luscious and creamy and makes a great contrast to bright, tart fruits in desserts. It’s often used instead of cream and a nice no-bake ingredient in hot summer months.
Yes, you can use
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I updated this post from an earlier version dated September 16, 2013. I made new photos and simplified the recipe instructions.
Mascarpone Cherry Tart
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Ingredients
For the crust:
- 1 and 1/2 cups pretzels crushed fine
- 1/4 cup butter melted
- 2 Tablespoons granulated sugar
For the cream:
- 8 ounces mascarpone
- 3 ounces heavy whipping cream
- 1 medium lemon zested, about 1 tsp
- 1/4 to 2/3 cups powdered sugar (aka confectioners) depending on your desired level of sweetness
- 1 cup cherries pitted (you can half or dice or leave whole, whatever you prefer)
Instructions
- 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 another bowl, beat sugar, mascarpone, and lemon zest until combined.
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Made this and it was delicious, the base was too crumbly so would add more butter. Would be nice to have whether the oz are volume or weight though. I just guessed.
Can you use frozen cherries, if you thaw and drain them well?
Yes, you can.