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Blackberry Mascarpone Tart with Thyme Shortbread Crust
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Thyme-infused shortbread tart with mascarpone cream and blackberry swirl - a show-stopping dessert for any occasion!
Ingredients:
  • 0.5 cup butter, softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon fresh thyme leaves
  • 0.5 teaspoon salt
  • 1 (6 ounce) container fresh blackberries, divided
  • 0.5 tablespoon white sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1 (8 ounce) container mascarpone cheese
  • 0.75 cup powdered sugar
  • 0.75 cup heavy cream
  • 1 tablespoon sugar
  • 1 sprig mint leaves for garnish
Instructions:
  • In a large bowl, cream the butter with an electric mixer until smooth. Mix in 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Add the egg and blend well. Gradually incorporate the flour, thyme, and salt until the dough forms and pulls away from the bowl. Gently knead the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
  • Evenly spread the dough in the tart pan.
  • Bake in preheated oven for 12 to 14 minutes until lightly browned. Allow to cool completely for about 30 minutes before filling.
  • In a small saucepan over medium-low heat, gently cook 3 ounces of blackberries with 1/2 tablespoon of sugar. Stir occasionally and crush the berries with a spoon for 4 to 5 minutes. Remove from heat, then strain the mixture through a fine mesh sieve to extract all the pulp. Discard any remaining seeds and solids, and return the crushed berries to the saucepan.
  • Combine cornstarch and cold water in a small bowl, then stir it into the berry sauce in the saucepan. Cook over medium heat until it boils and thickens, about 3 to 5 minutes. Take it off the heat and allow it to cool.
  • In a bowl, mix mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth using an electric mixer.
  • Whip chilled cream in a separate glass or metal bowl with an electric mixer until frothy. Gradually add sugar while continuing to beat until stiff peaks form. Fold whipped cream into the mascarpone mixture and mix thoroughly. Spread filling into the cooled tart crust evenly. Drop spoonfuls of the blackberry sauce on top of the filling using a teaspoon. Swirl gently through the sauce and filling with a knife. Garnish the tart with the remaining 3 ounces blackberries and fresh mint leaves.

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