19
Fresh Berry Tart
Use one or a mix of all three berries for this beautiful and festive tart.
Makes one 9-inch tart (10 to 12 servings)
1
recipe pâte sucrée (recipe follows)
4
ounces bittersweet or semisweet chocolate, chopped
½
cup heavy cream
1
⁄
3
cup plus 1 tablespoon granulated sugar
pinch kosher salt
8
ounces mascarpone, room temperature
1
vanilla bean, seeds scraped (discard pod or save for another use)
3 to 4 cups berries (raspberries, blueberries, blackberries)
1. On a lightly floured surface roll the dough into a 10-inch disc. Fit into an
ungreased 9-inch tart pan or pie plate and chill for 20 minutes. Prick the
dough evenly all over with a fork, making sure not to go entirely through the
dough.
2. Preheat oven on Bake at 350°F with the rack in the lower position. Line the
pie shell with parchment and fill with dried beans, rice or pie weights. Bake
the crust for 15 to 20 minutes, until the dough beneath the parchment is dry.
Remove the parchment with weights and bake the shell for an additional 5
to 8 minutes, or until shell is lightly browned. Remove from oven and cool
completely.
3. In a heatproof bowl set over a pot of simmering water, melt the chocolate.
Pour the chocolate into the cooled tart shell and smooth with an offset
spatula to cover the bottom evenly. Chill the tart in the freezer for 5 minutes
or until chocolate has hardened.
4. In a medium bowl, whip the heavy cream to soft peaks and set aside. In
another medium bowl, using a Cuisinart
®
hand mixer on medium speed,
whip the mascarpone with the sugar, salt and vanilla seeds until lightened
and ingredients are fully combined. Gently fold the whipped cream into the
mascarpone mixture,
1
⁄
3
at a time, until completely incorporated.
5. Spread the mascarpone cream into the prepared shell on top of the
chocolate, smoothing the top with an offset spatula. Decoratively arrange the
berries over the cream, covering as much of the cream as possible. Chill the
tart in the refrigerator for 30 minutes before serving.
Nutritional information per serving (based on 12 servings):
Calories 325 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 13g
• chol. 70mg • sod. 115mg • calc. 31mg • fiber 3g
