Blackberry, currant, and mascarpone tart
This tart with blackberry and currant jelly and mascarpone cream is something I make especially when I have frozen fruits in the freezer that I don't want to leave there for too long. It's the kind of dessert you can whip up in an afternoon, with some waiting time but without complicated steps. The crust has that delicate tart texture, and the mascarpone cream is light and not overly sweet. The fruit jelly adds a pleasant contrast and helps keep everything from feeling too heavy. I find it handy that it can be prepared for a day when you have guests or when you want something nice in the fridge. Quick Info Total time: about 3 hours (including cooling and waiting times) Effective preparation time: 40 minutes Baking time for the crust: 20 minutes Servings: 8-10 Difficulty: medium Recipe type: fruit tart, suitable for weekends or occasions when you need something refreshing Ingredients Crust: - 120 g butter (at room temperature) - 1 egg - 70 g sugar - 1 teaspoon baking powder - a pinch of salt - 230 g flour Blackberry and currant jelly: - 200 g frozen blackberries - 150 g frozen currants - 3-4 tablespoons sugar - 2 tablespoons cornstarch Mascarpone cream: - 250 g mascarpone - 250 ml milk - 3 tablespoons cornstarch - 3 tablespoons sugar - 2 tablespoons powdered sugar - 1 packet gelatin (usually 10 g) - 1 vanilla pod (seeds) - vanilla sugar (for mascarpone) Decoration: - blackberries (fresh or frozen, well thawed) - decorative chocolate (usually flakes or grated) Preparation method 1. The crust In a large bowl, combine the softened butter, egg, and sugar. Mix until somewhat homogeneous using a spoon or spatula. Add the baking powder and salt. Gradually incorporate the sifted flour, mixing until you obtain a relatively firm but not tough dough. Don’t overwork it, just enough to bring it together. Quickly form a ball, wrap it in plastic wrap, and place it in the fridge for 30 minutes to firm up a bit and prevent sticking when rolling it out. After chilling, remove the dough and roll it out on a lightly floured surface. Aim for a thickness of about half a centimeter. Place the rolled-out dough in a greased tart pan lined with parchment paper. Press the edges with your fingers to fit the shape well. Prick the dough with a fork in several places to prevent it from puffing up. Place the pan in a preheated oven at 180°C and bake for 20 minutes, until the crust turns golden. Remove the pan and let the crust cool completely in the pan. 2. The blackberry and currant jelly Place the frozen blackberries and currants directly into a small saucepan. Mix well to break down the fruits as much as possible. Add the sugar and place over medium heat. Cook until the sugar dissolves and the fruits release their juices, stirring occasionally. In a small bowl, dissolve the cornstarch in 2-3 tablespoons of cold water. Pour the cornstarch mixture over the hot fruits and stir for another 2-3 minutes until it thickens slightly, but not too much. Pour the hot jelly over the completely cooled crust and quickly level it out. Place the pan in the fridge to cool and set the jelly. 3. The mascarpone cream In a small bowl, combine the cornstarch, 3 tablespoons of sugar, and a little milk (from the 250 ml) to blend. Add the seeds from the vanilla pod. Heat the remaining milk in a small saucepan along with the empty vanilla pod to infuse the flavor. When the milk starts to boil, pour in the cornstarch mixture and stir continuously over low heat until it thickens to a pudding-like consistency. This takes a few minutes. Remove from heat, take out the pod, cover the cream with plastic wrap directly on the surface, and let it cool. In a separate bowl, place the mascarpone and quickly mix it with the powdered sugar and a bit of vanilla sugar. Once the vanilla cream has cooled completely, gradually add it to the mascarpone, mixing gently to prevent curdling. Soak the gelatin in 2-3 tablespoons of cold water. Once it has bloomed, melt it over a double boiler until it becomes liquid but do not allow it to boil. Pour the liquid gelatin into the mascarpone cream and mix to distribute evenly. 4. Assembly Remove the tart from the fridge and check if the jelly has set. Spread the mascarpone cream over the fruit layer and smooth it out with a spatula. Return it to the fridge for a few hours to allow it to set. Finally, decorate with fresh or thawed blackberries and decorative chocolate (flakes, grated, or as preferred). Why I make this recipe often It’s one of those tarts that keeps well in the fridge without losing its texture too quickly. I always have frozen fruits on hand, and the cream is not complicated. I like that it’s not overly sweet and pairs well with coffee or as an evening dessert. It cuts cleanly if you let it sit long enough in the fridge. Tips and variations Tips - If you don’t have a tart pan, you can use a regular baking dish, but the crust will be a bit thicker around the edges. - Let the vanilla cream cool completely before mixing it with the mascarpone; otherwise, it may curdle. - For the jelly, you don't need to thaw the fruits beforehand – you can use them straight from the freezer. - If the crust tears a little while rolling, you can press it back together in the pan with your fingers. Substitutions - The butter in the crust can be replaced with margarine, but the final texture will be slightly different. - You can use only blackberries or only currants for the jelly if you don’t have both types of fruit. - Instead of a vanilla pod, you can use vanilla extract, but the flavor won’t be as intense. - Mascarpone can be substituted with plain cream cheese for a tangier taste. Variations - For a crunchier crust, you can add a tablespoon of brown sugar. - If you want to change the flavor, use another type of berry or combine with raspberries. - You can skip the chocolate decoration if you don’t have it or prefer a simpler version. Serving ideas - A slice of tart is great at room temperature, but for a cleaner look, I recommend serving it straight from the fridge. - It can be served with a little plain whipped cream if you want it to be more festive. Frequently asked questions 1. What if the jelly doesn’t set? Usually, if the cornstarch was added correctly and cooked a bit, the jelly will set as it cools. If not, there may have been too much water from the fruits. Next time, let the jelly cook a bit longer. 2. Can I use gelatin instead of cornstarch for the jelly? You can, but the texture will be different, more like aspic and less opaque. I prefer the cornstarch version for fruit jellies. 3. Can I freeze the tart once it’s made? I do not recommend it. The mascarpone cream and gelatin change texture upon thawing, so the tart will not look or feel the same. 4. Can I use plant-based milk in the cream? Plant-based milk can replace regular milk, but the final taste and texture will be slightly different. Almond or coconut milk works best. 5. What should I do if the crust is too hard after baking? The tart crust is crunchier at first, but after sitting with the jelly and cream in the fridge for a few hours, it softens. If you want it to be softer from the start, reduce the baking time a bit. Nutritional values Estimated values for one serving (1/10 of the tart): Calories: ~270 kcal Protein: 4 g Fat: 12 g Carbohydrates: 35 g Values may vary depending on the type of mascarpone, how much sugar you add to the jelly, or if you decorate additionally. It’s a dessert with moderate fat and sugar content but not very heavy if portioned correctly. Storage and reheating The tart keeps best in the fridge, covered with plastic wrap or in an airtight container. It lasts 2-3 days without changing its taste or texture. I do not recommend reheating it; it's a dessert that is served cold. If you use frozen fruits for decoration, add them only before serving to avoid them releasing water.
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