Fresh Berry & Mascarpone Cream Tart


Fresh Berry & Mascarpone Cream Tart

recipe by
claire wood // carÈme pastry


  • 375g packet Carême butter puff pastry, defrosted
  • 1 egg, beaten
  • 250g mascarpone cheese
  • 600ml thickened cream
  • 1/4 cup icing sugar
  • 2 tsp vanilla bean paste
  • 1 punnet each, strawberries, blueberries, raspberries
  • 1 handful fresh mint


  1. Preheat oven to 200°C.
  2. Line a large baking tray with baking paper. Unroll the pastry and lay
    it on the baking tray. Use a small knife to score a 2cm border around
    the edge of the pastry. Brush the scored edge with the beaten egg
    and bake for 20 minutes or until the edges are golden and puffed.
  3. Remove from the oven and within the scored edge gently press
    the pastry down. Set aside to cool completely.
  4. To make the mascarpone cream, beat the mascarpone and icing
    sugar in a bowl until well combined and smooth. In a separate bowl, beat together the thickened cream and vanilla bean paste until stiff peaks form and then gently fold the cream mixture through the mascarpone mixture until just combined.
  5. Top the pastry with the mascarpone cream and then top that
    with the berries and mint leaves. Serve immediately.

Claire Wood

Carème Pastry

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