Home > Food > Recipes > White Chocolate and Mascarpone Tarts

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

White Chocolate and Mascarpone Tarts

Categories: Cakes/pies, Chocolate, Easter, Entertaining, Kids' Favorites, Valentine's Day
Type: Desserts and Baked Goods

These pretty little tarts are ideal to serve, topped with fresh summer berries, at dinner parties

Prep Time: prep 10 mins, plus 20 mins chilling

Cooking Time: cook 15 mins, plus 3 hrs setting

Serves: makes 6-8 servings


For the pastry

  • 1 1 / 4 cups all-purpose flour, plus more for rolling the dough
  • 6 tbsp chilled butter
  • 3 tbsp sugar
  • 1 large egg, beaten

For the filling

  • 7oz (200g) white chocolate, chopped
  • 1lb (450g) mascarpone
  • 2 / 3 cup heavy cream

For the topping

  • about 4 cups raspberries, blueberries, and small strawberries
  • mint leaves and confectioner's sugar for garnish
White Chocolate and Mascarpone Tarts photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. To make the pastry, stir the flour and sugar together in a bowl. Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water. Add the egg and process until the pastry draws together into a ball. Wrap and chill for 30 minutes.
  2. On a floured surface, roll the dough into a 1/8in (3mm) round circle and use to line six 4in (10cm) tart pans with removable bottoms. Prick all over. Chill for 30 minutes.
  3. Preheat the oven to 400°F (200°C). Line the dough with wax paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp.
  4. Combine the white chocolate and 1/2 cup of the mascarpone in a heatproof bowl. Place over a saucepan of barely simmering water and stir until melted. Remove from the heat. Add the remaining mascarpone and whisk briskly until smooth, then whisk in the cream.
  5. Spread in the tart shells. Refrigerate for 3 hours, until softly set. Mound the berries on the tart. Garnish with mint leaves, sift with confectioner's sugar, and serve chilled.
  • prep 10 mins, plus 20 mins chilling; cook 15 mins, plus 3 hrs setting

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.