Yield
Makes 1 (9-inch) tart
Sara Gray

How to Make It

Step 1

Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.

Step 2

Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.

Step 3

Gently combine berries and place on filling. Release sides of pan from bottom before serving.

Step 4

Note: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.

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