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Mascarpone Blueberry Tart

Mascarpone Blueberry Tart

An easy tart made with mascaprone cheese and blueberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10
Author Cookie Madness


  • Mascarpone Blueberry Tart


  • 1 ½ cups 5.3 oz or 20 graham cracker squares
  • 1/4 cup sugar
  • 6 tablespoons melted unsalted butter
  • 1/4 scant teaspoon salt omit if using salted butter


  • 5 oz container mascarpone cheese 140 grams
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons maple syrup 40 grams
  • 1 cup cold heavy cream 240 grams
  • 1 pint blueberries
  • ¼ cup currant or apple jelly melted (optional)


  • Preheat oven to 375 degrees F. Process graham crackers to make crumbs, then add sugar, butter and salt and pulse until mixed. Press into bottoms and up sides of a 9 inch tart pan or a 9 inch round springform pan. Make the sides thicker than the bottom. Bake for 5 minutes.
  • To make the filling, put the mascarpone, vanilla and maple syrup in the bowl of a stand mixer and beat until mixed. Add the cup of cream and beat with the whisk attachment until mixture fluffs up. Pour into crust and refrigerate overnight or for at least 4 hours.
  • Spread the berries over the cheese mixture, then brush them gently with the melted jelly.


This makes a lot of filling for a 9 inch tart pan (or springform), so you may want to reduce it to 2/3 or even by half and just have a thin layer of cream and a heavy layer of fruit. If you happen to have a 12 inch tart pan, the amount of filling will be just about perfect, but you'll need to increase the graham crust ingredients by 1/3.