Whipped Mascarpone Puff Pastry Tart
A puff pastry tart with whipped, sweetened mascarpone is super easy to put together and will be the hit of any gathering. Top with fresh, seasonal fresh berries or fruit to make this a centerpiece any time of the year.
Ingredients
- 1 sheet puff pastry thawed
- 1 egg
- 2 teaspoons milk or water
- 4 ounces mascarpone cheese
- 4 ounces whipped cream freshly whipped or Cool Whip
- 2 Tablespoons granulated sugar
- 2 cups berries or sliced fruit see note
- fresh mint leaves optional garnish
Instructions
- Preheat oven to 400°F.
- On a silicone mat or sheet of parchment paper, roll out the puff pastry to a roughly 12x10-inch rectangle. Use the tines of a fork to prick the inside of the pastry several times, so it poofs up less as it bakes, then use the tines flat to press a decorative pattern of lines around the outside edge of the rectangle.1 sheet puff pastry
- Combine the egg and milk or water in a small bowl, then brush this mixture lightly around the outside edge of the puff pastry. (You'll have extra egg wash, which you can discard or save for another project.) Bake for 18-20 minutes, or until golden brown. Set aside to cool.1 egg, 2 teaspoons milk or water
- While the pastry bakes, prepare the topping. In a large bowl, combine the mascarpone, whipped cream, and sugar. Whip with a spatula until evenly combined. Set aside.4 ounces mascarpone cheese, 4 ounces whipped cream, 2 Tablespoons granulated sugar
- Wash and slice the berries or fruit as desired.2 cups berries or sliced fruit
- Once the puff pastry has cooled all the way to room temperature, spread the cream on top in an even layer, then arrange berries on top. Add mint leaves or other garnish if desired. Refrigerate until ready to slice and serve.fresh mint leaves
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Notes
- Mascarpone: Pronounced mahs-car-POH-nay, this is sort of an Italian cousin of cream cheese, and most widely known as the base for an authentic tiramisu. You can typically find it in the cheese aisle of your grocery store, possibly near the ricotta.
- Fruit: I most often think of this dessert in the summer with fresh berries—any mix of strawberries, blueberries, blackberries, and raspberries—or stone fruit, such as peaches or nectarines. It’s also nice in the fall with tender and very thinly-sliced apples or pears. For those fall fruits, opt for a drizzle of honey instead of the mint as a finishing touch.
- Cool Faster: If you’re in a hurry, pop the baked puff pastry in the fridge for 10-20 minutes to get it to room temperature faster.
- Make Ahead: Prep and bake the puff pastry up to 24 hours in advance; wrap loosely in plastic wrap until ready to top and serve. You can also prepare the whipped mascarpone up to 24 hours in advance; store separately in the refrigerator, tightly-covered.
- Storage: Any extra can keep for a short time in the fridge; aim to eat within a day, before the crust becomes too soggy.
Nutrition Estimate
Calories: 196 kcal, Carbohydrates: 14 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 20 mg, Sodium: 58 mg, Potassium: 64 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 205 IU, Vitamin C: 14 mg, Calcium: 29 mg, Iron: 1 mg