Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
10 Mins
Total Time:
30 Mins
Light, sweet, tart, and perfect for summer! This tart looks like it came straight from the bakery but it couldn’t be easier to make.
Ingredients
Adjust Servings
Instructions
- Using a tart pan or pie pan, bake pie crust according to package directions and let cool completely.
- While pie crust is baking, remove the mascarpone cheese from fridge and let sit on counter for at least 10 minutes. Wash and dry your strawberries. Remove stems and cut into slices. Wash and dry raspberries.
- In a large bowl, add cold heavy cream, powdered sugar, and vanilla. Using an electric hand mixer or stand mixer, whip on high until soft peaks form (about 3 minutes). Add mascarpone to whipped cream and continue whipping on high until stiff peaks form (about another 3-4 minutes).
- Fill the cooled pie crust with the cream filling. Smooth the filling. Layer the sliced berries in a spiral or circular pattern.
- Lightly brush with honey to give the berries a little shine, and garnish with mint leaves. Enjoy!
