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White chocolate and mascarpone fruit tart recipe

White chocolate and mascarpone fruit tart recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake

An easy white chocolate tart for special occasions! The filling is made from white chocolate and mascarpone then topped with sliced pear and fresh berries.

2 people made this

IngredientsMakes: 1 tart

  • Base
  • 160g butter, softened
  • 50g icing sugar
  • 200g plain flour
  • Filling
  • 175g white chocolate, chopped
  • 225g mascarpone cheese
  • 1 teaspoon lemon zest
  • To decorate
  • 6 ripe strawberries, thinly sliced
  • 1/2 pear, peeled and sliced
  • 300g raspberries
  • 125g blueberries

MethodPrep:30min ›Cook:25min ›Extra time:1hr cooling › Ready in:1hr55min


  1. Preheat oven to 150 C / Gas 3. Grease a 23cm tart tin with a removable base.
  2. Beat softened butter and icing sugar together in a bowl until light and fluffy. Beat in the flour gradually until well mixed. Press the mixture into the bottom and up the sides of prepared tart tin. Bake the base in preheated oven for 30 to 35 minutes or until golden brown. Allow the base to cool in the tin on a wire rack.
  3. Filling:

  4. Melt the white chocolate in the microwave or over a double boiler. Mix in the mascarpone cheese until smooth. Stir in the lemon zest.
  5. Once the base has cooled, spread the white chocolate mixture evenly over the bottom. Chill the tart for 30 minutes in the fridge before decorating with fruit.
  6. Arrange the fruit in circles over the filling, starting at the outer edge with raspberries, overlapped with strawberry slices, then slices of pear and a pile of blueberries in the middle. Store in the fridge until readyto serve.

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Reviews & ratingsAverage global rating:(1)

White chocolate and mascarpone fruit tart recipe - Recipes


Yum! Sounds delish! Think I'm gonna give these a whirl. : ) x x

Heather they are so easy, especially if you use the cheats version and buy the cases. You'll be eating them for days!! x

OMG! I can imagine how tasty this is! Yum, yum, yum!

It's very sweet but oh so yummy! You should give them a whirl! x

This looks delicious and so professional! I'd love to try it - although mine definitely wont look as good!

aww. you should definitely make these, they really are so easy if you buy the cases and then you just pile them with fruit at the end x

I think I may just have to give these a go, they look amazing.

Oh you have to Sam, they are so easy it's ridiculous! XX

Comments mean the world to me so don't be shy, let's talk!

The base of our tart is a sweetened pastry crust. It’s kind of like pie dough, kind of like a cookie– but very much its own unique masterpiece. Crust like this lends the perfect sweet crunch under the blanket of vanilla cream and mountain of fresh fruit. It can be made ahead and refrigerated, or stick it in the freezer for later.

  1. Whisk the wet ingredients together. This includes an egg, cream, and vanilla for flavor. Some recipes call for just an egg yolk, but the entire egg adds tenderness from the fat (yolk) and structure from the protein (egg white).
  2. Combine the dry ingredients. We use flour, confectioners’ sugar, and salt. The first time I tested this recipe, I used granulated sugar to sweeten the dough. This did not turn out well– the granulated sugar cuts up all the butter, which causes the crust to melt into a buttery mass. Powdery confectioners’ sugar is the way to go!
  3. Cut in the butter. Like you do with pie dough, use a pastry cutter to cut butter into the dry ingredients. Make sure your butter is cold– you don’t want it to melt before baking.
  4. Add the wet ingredients. After a little mixing, the dough comes together into a ball. Chill it for at least 1 hour. Remember, cold dough is the best dough. It will hold its shape and structure better while baking.
  5. Roll out the dough. Roll the dough into a circle and transfer it to a tart pan. Press it down into the pan so it’s really snug.
  6. Blind bake the pie crust. The crust will lose some shape when exposed to direct heat, so we blind bake the crust using pie weights. (If you’re interested, here’s a post all about how to blind bake pie crust.) If you do not have pie weights, freeze the crust before baking. This prevents the dough from shrinking and losing shape– I learned this from Smitten Kitchen.
  7. Let the crust cool completely.

Chocolate Mascarpone Tart

Remember how I was telling you just a couple of days ago that I really like making chilled desserts when it&rsquos hot? I think I may have a real problem. Right after that, I was desperately trying to make room in my refrigerator for something or other when I realized that the lack of room was due to the three icebox pies in there.

I have since given away two of them, but I haven&rsquot been able to part with this Chocolate Mascarpone Tart. When I made that Nutella Pie a while back, I was reminded of how much I love mascarpone. Of course, what&rsquos not to love about a delicious ingredient that&rsquos essentially just cream?

With this tart, that mascarpone is combined with melted chocolate for an it-couldn&rsquot-be-much-simpler filling. I was finishing this one up as Quinn came home from work so he got to taste a bit of the filling left in the mixing bowl. He actually started laughing at how good it is. (I am pretty sure that was a compliment.)

I opted to add a splash of hazelnut liqueur to the filling. Coffee liqueur, bourbon, or a whole slew of others would be equally as delicious.

Let&rsquos backtrack to the crust for a minute. It&rsquos essentially the same crust that I used for Lemon Cream Tarts. I just used brown sugar for a little different flavor. You can, of course, use either granulated or brown sugar, but I really like the brown sugar-chocolate combo.

This is a simply lovely dessert. It&rsquos so smooth and creamy. And, it has a wonderfully subtle sweetness. It&rsquos low on the effort meter with a high deliciousness payoff. Those are my favorite kinds of desserts!

Finishing touches:

A touch of vanilla bean paste adds sophistication. That&rsquos it.

Spoon or pipe the slightly-chilled filling into your tart shells for a two-bite dessert just rich enough and sweet enough to enhance whatever fruit you choose to put on top.

Here&rsquos the best news of all. You can prepare these little jewels at least 2-3 days ahead of time except for placing the fruit on top which should wait until you are almost ready to serve.

White chocolate and mascarpone fruit tart recipe - Recipes

Pâte Sucrée makes 1 8-inch tart shell

½ cup unsalted butter, room temperature
2 cups all-purpose flour
⅔ cup icing sugar
½ tsp kosher salt
1 egg, large, room temperature

In a medium bowl, sift together all-purpose flour, icing sugar and salt. Reserve.

Using a stand mixer fitted with the paddle attachment, mix butter on medium speed until very soft and soft peaks form. Add the dry mixture to the butter and mix on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure there are no pockets of flour remaining. Add the egg to the dough. Mix on low speed until combined. Remove dough from the bowl and flatten into a disc then wrap in plastic wrap. Place in the fridge for at least 2 hours, or up to 2 days.

Remove the dough from the refrigerator 15 minutes before use. Unwrap and place on a lightly floured counter and, with a rolling pin, roll to approximately ⅛” thick. Use flour as necessary to ensure that the dough does not stick.

Place the dough in an 8” tart pan with a removable bottom and gently press the dough into the edges of the pan. Trim off excess dough and place the tart dough back in the refrigerator for at least 1 hour.

Adjust the oven rack to the middle position and preheat the oven to 350F.

Using a fork, dock the base of the tart. Place a piece of parchment paper on the inside of the tart and fill with baking weights (dried beans, rice), and bake for 15 minutes. Remove the baking weights and parchment paper from the tart pan and bake again for 15 minutes until golden brown.

Remove from the oven, place on a wire rack and allow to cool to room temperature.

Sea buckthorn curd

1 cup granulated sugar
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 eggs, whole
4 egg yolks
1½ cup sea buckthorn, fresh or frozen
¼ cup unsalted butter, cold, cubed

In a blender or food processor, blend sea buckthorn berries until smooth. Pour the juice through a fine-mesh strainer set over a bowl and reserve ½ cup of juice. Discard any pulp.

In a heat-proof bowl, whisk the granulated sugar, all-purpose flour and salt together. Create a well in the centre of the sugar mixture, then add the eggs. Whisk until evenly combined with no lumps of flour remaining. Add the seabuckthorn juice and whisk again until combined.

Preheat the oven to 300 F.

Place the bowl over a pot of lightly simmering water and heat, whisking constantly, until the mixture reaches 160 F. The mixture will have thickened slightly and can coat the back of the spoon. Once the mixture has reached the proper temperature, remove the bowl from the heat and add the butter slowly while whisking until it is fully incorporated.

Pass the mixture through a fine-mesh strainer set over a bowl to remove any lumps that might have formed. Pour the warm mixture into the prepared tart shell and bake for 15 to 18 minutes until the tart is set, but still has a slight jiggle in the centre when nudged gently. Remove from the oven and place on a wire rack for 1 hour, then place in the fridge for a minimum of 2 hours or overnight.

White chocolate crunch

½ cup all-purpose flour
½ cup milk powder
1½ tablespoons cornstarch
1 teaspoon granulated sugar
1 teaspoon kosher salt
3 tablespoons unsalted butter, melted
½ cup white chocolate chips

Adjust the oven rack to the middle position and preheat the oven to 300 F.

Place all ingredients, except the white chocolate chips, in a small bowl and combine until evenly mixed and sandy in texture. Spread the flour mixture evenly on a sheet tray lined with parchment paper and bake for 12 minutes until golden brown, stirring occasionally. Remove from the oven and place on a wire rack to cool.

In a heat-proof bowl, set over a pot of lightly simmering water, heat white chocolate chips until fully melted. Pour the melted white chocolate over the cooled crumb and mix until coated evenly. Stir occasionally as the mixture cools and forms clusters.

Once the mixture is fully cooled, place in an airtight container and refrigerate.

Whipped yogurt

½ cup greek yogurt, plain
2 tablespoon icing sugar
¼ teaspoon kosher salt

In a bowl, whisk together all ingredients until fully combined.

Once the tart has chilled, garnish with white chocolate crunch and whipped yogurt and serve chilled.

White Chocolate and Strawberry Tart!

Sweet Shortcrust Pastry, Creamy White Chocolate Filling, Fresh & Freeze Dried Strawberries, Sweetened Cream, and even more Chocolate! The most Delicious White Chocolate & Strawberry Tart!

I am always going after a delicious sweet dessert, that isn’t what you can buy in a shop. I obviously adore cheesecake, but I do love a tart as well. Sweet shortcrust pastry mixes so well with a light, creamy and sweet filling. I currently work part time at a Waitrose, and was looking on their recipe section of their website and came across this delicious tart. I knew I had to make it because hot damn it sounded DELICIOUS!

This is something you can easily make with raspberries if you preferred, but I was in a strawberry mood. I will admit that the filling is incredibly cheesecake like, but I used Mascarpone like the recipe suggested and it just stayed creamy and delightful. I used slightly more White Chocolate as I wanted a stronger taste, and added a dash of vanilla because I love the flavours together. One of the first recipes on my blog was my No-Bake White Chocolate & Strawberry Cheesecake, and this is a delicious tart version of that.

I decided to decorate my tart slightly different, as I wanted a bit of a showstopper for a dinner party I was hosting. My friends are fully aware that by now, when they come to my house, a dessert usually has a slice missing as I have taken the necessary photos! I went for drizzling over some extra White Chocolate as I adore a good chocolate drizzle. I also decided some freeze dried strawberries, which I bought from Waitrose, would give it an extra element! The sweetened cream is because I love it, but of course its completely optional! All of the decoration is really!

I adore strawberries, but I understand they’re not to everyones taste. In reality, you could use any fruit with this tart if you preferred! Strawberries work amazingly with my Wimbledon Strawberry Cupcakes, but even they can be used with any fruit. There is notes below on how to make this with a biscuit base instead, but with the fruit you can simple swap and change as you please! I hope you love my version of this recipe as much as I did! Enjoy! x

What Is Mascarpone?

Mascarpone is a creamy Italian cheese that is most commonly known as a main ingredient in Tiramisu. With a sweeter taste than cream cheese, mascarpone is the perfect ingredient for a light and creamy frosting. The frosting tastes almost like a chocolate whipped cream, but more complex in flavor because of the mascarpone. It’s very rich and creamy, which gives this frosting a stable texture strong enough to hold its shape in layer cakes.

This white chocolate and strawberry tart consist of 3 layers:

Quick to make cookie crust. You can use graham crackers, shortbread cookies or digestive biscuits. When using sweet cookies there’s no need to add sugar, but if you’re using graham crackers – add 2-4 tablespoon sugar, to taste. The tart is quite sweet, so it’s ok if the bottom isn’t too sweet.

White chocolate mousse filling. At first we wanted to make a white chocolate ganache, but decided that the flavor and texture of a mousse filling complement the sweet jam better. You’ll need to melt white chocolate gently because it’s very sensitive to heat and can burn or seperate. I suggest the bain-marie method, instead of melting in the microwave.

Using strawberry jam to glaze the cake. Isn’t it a great idea? So easy and simple, and it creates a shiny topping. It’s better to use a thick jam, rather than a runny one, so it would set beautifully. You want a smooth, seedless topping, so you need to warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread it over the mousse or pour (while it’s still slightly warm and runny) over the tart and tilt the pan to run the glaze all over the top until it touches the crust.

White chocolate and strawberry tart

Make the most of an all-time-favourite British summer fruit in this strawberry tart. Here, the fruit is encased in pastry filled with a rich and luxurious white chocolate filling.

  1. Sift the flour into a food processor with a pinch of salt. Add the butter and blitz until the mixture resembles fine breadcrumbs. Tip the mixture into a large bowl.
  2. Stir in the sugar and enough egg until the mixture forms clumps. Bring the mixture together with your hands and knead on a lightly floured worktop &ndash don&rsquot overwork or the pastry will become tough. Flatten into a disc, wrap in cling film and chill for 30 minutes.
  3. Roll out the pastry on a lightly floured worktop to a thickness of 3mm, then press into the base and sides of a deep 20cm tart tin. Prick the base with a fork. Chill well (or freeze if you like) until ready to bake.
  4. Heat the oven to 190°C (170ºC fan oven) gas mark 5. Cover the base and sides of the pastry with a circle of crumpled baking parchment and baking beans. Bake for 12-15 minutes until the pastry has set. Remove the beans and parchment and continue baking for 5-10 minutes until the pastry is dry and sandy to the touch. Cool in the tin on a wire rack.
  5. Melt the mascarpone and chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn&rsquot touch the water. Don&rsquot stir until it&rsquos all melted or the mixture will &lsquoclump&rsquo. Set aside to cool to room temperature.
  6. Lightly whip the cream until it matches the consistency of the mascarpone. Gently fold the cream into the mascarpone a few spoonfuls at a time. Pour into the pastry case and chill until firm (overnight). To serve the strawberry tart, decorate with the remaining fruit and dust with icing sugar.

Make the most of an all-time-favourite British summer fruit in this strawberry tart. Here, the fruit is encased in pastry filled with a rich and luxurious white chocolate filling.