White Chocolate and Mascarpone Tarts Recipe

Name: White Chocolate and Mascarpone Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour, plus more for rolling the dough; 6 tbsp chilled butter; 3 tbsp sugar; 1 large egg, beaten; 7 oz (200g) white chocolate, chopped; 1 lb (450g) mascarpone; 2/3 cup heavy cream; About 4 cups raspberries, blueberries, and small strawberries; Mint leaves and confectioners sugar for garnish; 6 x 4 in (10cm) tart pans with removable bottoms

Servings: persons

1
To make the pastry, stir the flour and sugar together in a bowl.
2
Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs.
3
Mix the egg yolk with 3 tbsp cold water.
4
Add the egg and process until the pastry draws together into a ball.
5
Wrap and chill for 30 minutes.
6
On a floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line six 4in (10cm) tart pans with removable bottoms.
7
Prick all over.
8
Chill for 30 minutes.
9
Preheat the oven to 400F (200C).
10
Line the dough with wax paper and fill with baking beans.
11
Bake for 10 minutes.
12
Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp.
13
Combine the white chocolate and 1/2 cup of the mascarpone in a heatproof bowl.
14
Place over a saucepan of barely simmering water and stir until melted.
15
Remove from the heat.
16
Add the remaining mascarpone and whisk briskly until smooth, then whisk in the cream.
17
Spread in the tart shells.
18
Refrigerate for 3 hours, until softly set.
19
Mound the berries on the tart.
20
Garnish with mint leaves, sift with confectioner's sugar, and serve chilled.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, plus more for rolling the dough, 6 tbsp chilled butter, 3 tbsp sugar, 1 large egg, beaten, and more.

Yes, White Chocolate and Mascarpone Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate and Mascarpone Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions