Blackberry Lime Mascarpone Tarts

These Blackberry Lime Mascarpone Tarts are a light-tasting brunch or dessert with a creamy lime mascarpone filling and fresh blackberries!

Course Brunch, Dessert

Cuisine Berries, Brunch, Dessert, North American, Summer

Keyword Blackberry Lime, Blackberry Lime Mascarpone Tarts

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 719kcal

Author Chrissie

Ingredients

For the pastry:

1 sheet puff pastry thawed in the fridge overnight
1 egg
1 tablespoon water

For the mascarpone filling:

250 grams mascarpone cheese (about 8 ounces) at room temperature
1/3 cup powdered sugar
zest of 1 lime
1 cup whipped cream (or whipped topping)

For the fruit topping:

32 blackberries
zest of 1 lime

US Customary - Metric

Instructions

For the pastry:

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
Using a pizza cutter (or a pastry cutter if you have one), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with ample space between them.
Use the pizza cutter again to slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
Beat the egg and the 1 tbsp of water and brush the borders of the puff pastry dough very lightly with this mixture. You'll have tons of the egg wash left over...don't overdo it, or you'll end up with very egg-y edges.
Bake at 400 degrees Fahrenheit for about 15 minutes, or until the pastries are a light golden brown, especially around the edges. When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it's important that it's lower than that beautiful border you've created.
Let the pastries cool to room temperature while you prepare the filling.

For the filling:

Mix the mascarpone cheese with the powdered sugar and the lime zest in a medium bowl until well combined.
Add the whipped cream (or whipped topping) and fold it in gently just until combined.
Mash the blackberries gently in a separate bowl, leaving several large pieces whole (don't over-mash).

Assembly:

Once the pastry shells are cool, divide the filling evenly between them and spoon it into the recessed centre, smoothing it out on top.
Add the mashed blackberries on top of the mascarpone filling, swirling it in slightly to the creamy filling.
Top with some lime zest, and serve.

Notes

These pastries are best served immediately. To make them ahead, bake the pastry and store it in an airtight container for up to one day ahead. Prepare the mascarpone filling and store it in an airtight container in the fridge for up to one day ahead. Assemble with the blackberry topping just before serving.

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