If you’re planning a special meal for Valentine’s Day, this dessert makes a perfect finish. Fresh, light and creamy with just a touch of sweetness, it pairs beautifully with a rich main course. It’s the kind of treat that invites guests to savor every bite—and maybe even lick the plate so none of it goes to waste.
The idea for this tart likely came to me when I first discovered mascarpone, the luxurious Italian cream cheese. While fruit-topped cheesecakes are common, mascarpone brings an extra level of richness and silkiness. This dessert isn’t a baked cheesecake—the crust is baked, but the filling is not—and its velvety texture may well make it your favorite sweetened cheese dessert.
Mascarpone (moss-car-poh-nay) is a triple-cream cheese made from fresh cream. Traditionally produced in Lombardy, it has a delicate, floral quality and a lighter flavor than standard cream cheese. You can swap mascarpone for cream cheese in many recipes, but because it lacks the same tang, consider cutting back on sugar slightly when using it.
Red and white are classic Valentine’s colors, which is why raspberries work so well here. However, you can use any fresh, sweet fruit you prefer: strawberries, blueberries, kiwi, pineapple or a mix of berries all work beautifully. The goal is to cover the surface completely with fruit; this both looks attractive and helps protect the mascarpone filling. If you’re combining several fruits, sketch a simple pattern beforehand so assembly is orderly and efficient. You can keep the design straightforward or create a striking centerpiece—the choice is yours.
Professional bakeries often shine their fruit tarts with a thin glaze. It’s an easy trick that adds visual appeal and helps preserve the fruit. Warm a little red currant or apricot jam until it becomes brushable and gently glaze the fruit for a glossy, finished look that will impress your guests.
The tart pastry is forgiving and easier to handle than many pie doughs. Small cracks can be patched by pressing the dough together, and you should press the crust firmly up the sides of the pan. If the dough extends above the rim, simply press it down; a tart pan with a removable top edge will trim the excess cleanly. A fluted tart pan with a removable bottom is ideal—when the tart is chilled, ease the sides down and lift the base to reveal a neat edge. You can also make individual tarts in small pans if you prefer single servings. Whichever format you choose, spread the filling evenly before arranging the fruit on top.
This tart can be made year-round. When temperatures are warm, keep it refrigerated so the mascarpone filling stays firm. Presentation can range from a simple slice with a drizzle of raspberry sauce to an elaborate display completely covered in fruit. Let your creativity guide you—this is a versatile, elegant dessert to celebrate any special occasion.
- Pastry
- 1-1/4 cup all-purpose flour
- 6 tbsp unsalted butter, chilled
- 2 tbsp vegetable shortening, chilled
- Large pinch salt
- 1/2 tsp granulated sugar
- 3 tbsp ice cold water
- Filling
- 1-1/2 cups mascarpone cheese, about 3/4 lb
- 3 tbsp powdered sugar
- Up to 1/2 cup very cold heavy cream
- Topping
- 2 cups fresh raspberries, rinsed and patted dry, or any combination of fresh fruit, peeled and sliced if appropriate
- 1/3 cup red currant jelly or seedless raspberry, melted over low heat
- Raspberry Sauce
- 1 (10 oz) package frozen raspberries in syrup, thawed or 2-1/2 cups fresh raspberries (if using fresh berries, increase sugar to 1/4 cup)
- 2 tbsp sugar, or to taste
- 1 tsp freshly squeezed lemon juice, or to taste.
- Pastry: In the bowl of a food processor, combine the flour, butter, shortening, salt and sugar. Pulse until the mixture resembles coarse crumbs. Add the cold water, 1 tbsp at a time, pulsing until the dough just comes together. Wrap the dough in plastic and chill for 1 hour.
- Preheat the oven to 400°F.
- On a well-floured surface, roll the dough into a 13–14 inch circle—large enough to line an 11-inch tart pan with a removable bottom. Ease the dough into the pan, pressing it against the bottom and sides. Line with foil and fill with pie weights or dried beans. Bake on the lower third of the oven for 10–12 minutes. Remove the foil and weights and bake another 5 minutes or until the crust is golden. Let cool completely.
- Filling: In a medium bowl, gently stir the mascarpone and powdered sugar with a fork. Taste and add more sugar if desired. Add very cold heavy cream 1 tbsp at a time, stirring just until the mixture reaches a smooth, spreadable consistency. Avoid over-mixing to prevent the filling from becoming too thin.
- Assembly: Spread the mascarpone filling evenly in the cooled tart shell. Arrange the raspberries (or other fruit) over the filling so the surface is completely covered. Brush the fruit with warmed red currant jelly or seedless raspberry jelly to glaze and protect the fruit. Chill the tart in the refrigerator for 3–4 hours before serving.
- Raspberry Sauce: Combine the sauce ingredients in a blender or food processor and puree until smooth. Taste and adjust the sugar and lemon juice. Press the puree through a very fine sieve to remove seeds, using the back of a spoon to extract the liquid. Repeat if necessary for an extra-smooth sauce. Store refrigerated for up to 3 days.
- To Serve: Slice the tart into wedges and, if you like, dust lightly with powdered sugar. Drizzle each slice with raspberry sauce and serve chilled.
- Yield: about 8 servings.
Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. I can be contacted via email at: heritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website.
Thank You!