Red Currant & Mascarpone Cream Tart
This is one of those desserts where smaller really is better.
A buttery pâte sucrée shell filled with silky mascarpone cream, finished with strawberries, red currants, and dried blood oranges. The flavors are simple, but intentional. A harmonious balance of soft, bright, and gentle indulgence without feeling heavy.
A 6-inch tart keeps everything in balance. The mascarpone layer stays thick and plush, the fruit looks abundant instead of scattered, and every slice comes out clean and elegant. It’s chic, restrained, and quietly luxurious.
Perfect for Valentine’s season, or anytime you want dessert to feel thoughtful rather than showy.
Red Currant & Mascarpone Cream Tart Recipe
6-inch tart | Serves 4–6
Pâte Sucrée Tart Shell
Ingredients
• ¾ cup all-purpose flour
• 2 tbsp powdered sugar
• ⅛ tsp salt
• 5 tbsp cold unsalted butter, cubed
• 1 egg yolk
• 1–2 tsp cold water (only if needed)
Instructions
1. Mix flour, sugar, and salt.
2. Cut in butter until the mixture looks sandy.
3. Add egg yolk and bring dough together. Add cold water to dough if needed.
4. Press into a 6-inch tart pan, dock with a fork, and chill 20 minutes.
5. Bake at 350°F (175°C) for 16–18 minutes, until lightly golden. Add pie weights or dry beans to prevent shrinkage and rising while baking.
6. Cool completely before filling.
Mascarpone Cream Filling
Ingredients
• ¾ cup mascarpone cheese
• ⅓ cup heavy cream
• 3 tbsp powdered sugar
• ¾ tsp vanilla extract
• Optional: tiny pinch of lemon zest
Instructions
1. Whip mascarpone with sugar and vanilla until smooth.
2. Whip cream separately to soft peaks.
3. Gently fold cream into mascarpone mixture.
4. Chill 10–15 minutes for clean piping or spreading.
Fruit Topping
• Fresh strawberries, sliced or halved
• Fresh red currants, clusters intact if possible
• Dried blood oranges, sliced or halved