Mascarpone and white chocolate tart with black and blueberries


An excellent tart with a velvety filling made with white chocolate and mascarpone cheese. This creamy filling blends perfectly with the sweetness and acidity of black and blueberries. It should be prepared a day before and then assembled easily the next day. A must try! The creamy filling's recipe comes from the very interesting Italian blog: La mia pasticceria moderna.

Mascarpone and white chocolate tart with black and blueberries
Preparation time
Cooking time
Waiting time 8h


For 4 Person(s)

Ingredienti for the crust

  • 110 g cold butter
  • 1 pinch salt
  • 90 g powdered sugar
  • 50 g almonds
  • 1 medium egg
  • 200 g cake flour
  • lemon zest to taste

Ingredients for the filling

  • 100 ml milk
  • 100 ml whipping cream
  • 1 tsp honey
  • 6 g gelatin sheets or powdered gelatin
  • 220 g white chocolate
  • 250 g warm temperature mascarpone cheese
  • mixed berries (I used black and blueberries)

Mascarpone and white chocolate tart with black and blueberries Directions

  1. For the filling: soak gelatin sheets in cold water for 10 minutes. If you use powdered gelatine, add some cold water and let it swell for 10 minutes.
  2. Melt white chocolate over water bath or in microwave and set asside.

    crostata mirtilli cremoso 09
  3. Meanwhile bring to a boiling point whipping cream, milk and honey. Squeeze gelatin sheets to get out extra moisture. Add the gelatin to the heated cream and  mix well to make it melt completely. Pour hot milk over white chocolate (in 3 rounds) stirring well each time, then use your hand blender and blend it all for a couple of minutes. Gradually add mascarpone while still blending. Cover the bowl with plastic wrap and place it in the refrigerator until it solidifies, for at least 8 hours, better all night.

    crostata mirtilli cremoso 05
  4. Prepare the crust. Blend almonds. In a bowl, combine sifted flour and icing sugar, a pinch of salt and blended almonds. Add cold butter, cut into small pieces, and work flour together with butter until you get a sandy texture.

    crostata mirtilli cremoso 11
  5. Add egg and lemon zest. Knead briefly to mix all the ingredients. Create a dough ball, wrap it in a plastic wrap, and place in the fridge for at least 1 hour.

    crostata mirtilli cremoso 10
  6. After this time, put the dough in the middle of 2 sheets of baking paper and roll it out to a thickness of 3 to 4 mm.

    crostata mirtilli cremoso 08
  7. Lightly grease and dust with flour your tart pan. Remove the upper baking paper then move the dough onto the pan leaving the other baking paper over it. Remove excess dough from the edge with a sharp knife. Cover the pan with another smaller pan or use dry beans (to be used only for this purpose) or ceramic balls and put it in the fridge for at least half an hour or in the freezer for 15 minutes.

    crostata mirtilli cremoso 07
  8. Preheat the static oven to 160 ° - 180 °C and bake the dough in the middle of 2 pans for about 15 minutes. Take out the crust from the ovent, remove baking tray from above, and cool thoroughly before removing baking paper.

    crostata mirtilli cremoso 06
  9. Next day pick up chocolate and mascarpone cream from the fridge and whip it briefly for 1 minute with an electric mixer to make it more spreadable and lighter.

    crostata mirtilli cremoso 04
  10. Cover the crust base with the cream. Make smooth it out and garnish with blackberries and blueberries. Serve immediately or store in a refrigerator, garnished with some mint leaves.

    crostata mirtilli cremoso 02
    share post pin

Nutrition facts

Per Serving


Saturday, 23 September 2017
So fancy! Looks and sounds so yummy. - Amanda Baron
Saturday, 23 September 2017
so pretty! thanks for sharing - beth k

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more