Roasted Berry Mascarpone Tart

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Roasted Berry Mascarpone Tart

47 MINUTES BlackberryBlueberryRaspberryStrawberry
IDEAL FOR: Breakfast Dessert
Serves

10

This is an easy, yet elegant, gluten-free dessert. It’s even easier if a quality prebaked tart shell is available in your area. I like to use an air fryer to prep the berry topping, but you can achieve a similar result by oven or pan roasting.

INGREDIENTS

  • Crust
  • ½ cup raw, unsalted almonds
  • ¼ cup unsweetened flaked coconut
  • ¼ cup coconut oil
  • 3 Tablespoons maple syrup
  • ¼ teaspoon salt
  • ½ cup rolled oats
  • Filling
  • ½ cup heavy cream, chilled
  • 1 cup mascarpone, softened at room temperature
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • Zest of one lemon
  • Topping
  • 2 cups mixed berries (sliced strawberries, blackberries, blueberries, raspberries)
  • Juice of one lemon
  • 1 Tablespoon sugar

DIRECTIONS

Heat oven to 350 degrees and lightly grease a 10-inch tart pan with removable bottom.

 

Pulse almonds and coconut in a food processor until fine. Add coconut oil, maple syrup and salt and process until smooth. Add rolled oats and process until coarse. Place mixture in tart pan and press onto bottom and sides. Bake 12 minutes.

 

While shell is cooling, beat cream to stiff peaks with mixer’s whisk attachment and set aside. Switch to paddle attachment and beat mascarpone until smooth. Add powdered sugar, vanilla and lemon zest and beat until smooth and fluffy. Gently fold whipped cream into mascarpone mixture.

 

Spread filling into cooled tart shell and refrigerate for two hours. Meanwhile, toss berries with lemon juice and sugar. Roast in air fryer for five minutes. Stir and return to fryer for 5 additional minutes. Refrigerate berry mixture until ready to assemble tart.

 

Spoon berry mixture over chilled tart. Remove side from pan and place tart on serving platter.

NUTRITION

  • Calories: 298
  • Sodium: 63
  • Carbohydrate: 17

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