Mixed Berry Marscapone Tart

Here’s a quick and easy dessert I made today; it was perfect way to top off a wonderful Easter holiday meal with family and friends. The contrast of the tart and juicy berries mixed with the smooth and creamy marscapone mousse makes for an amazingly fresh dessert! 

I feel like this recipe is the summer counterpart of the cranberry-apple tart I shared with you guys last fall, so if you happen to try both of these out, leave me a comment and let me know which of the two you preferred 🙂

 

(serves 10)

— 8 oz. marscapone cream cheese

— 4 oz. cream cheese

— 16 oz. frozen mixed berries

— 1 9 inch pie crust 

— 2 pints sliced strawberries, blueberries, blackberries for topping

— 1 handful sliced almonds

— 1/2 cup sugar

— 1 tsp vanilla

— Toast the pie crust in the oven on 350°F for approximately 10 minutes. Set aside.

— Meanwhile, pour frozen berries and 1/4 cup sugar into a pot and put on heat for 5 minutes maximum. Take care to ensure that the berries are not overcooked; there should not be only a little bit of juice from the berries in the pot before you take it off heat. Do not worry if the berries have not fully thawed! Set aside to cool.

— In a large bowl, beat the marscapone and cream cheese until light and fluffy.  Mix in 1/4 cup sugar and vanilla and continue to beat until evenly mixed.

— Pour the berries into the toasted pie crust. 

— Using an icing spatula, carefully spread the marscapone-cream cheese mix over the berries until the pie is evenly covered.

— Chop the fresh berries and arrange on top of the pie, along with the sliced almonds, as desired.

— Refrigerate for at least 2 hours before serving in order to ensure the pie filling is set.

Bon Appetit & Happy Easter!