Blackberry Mascarpone Tart with Thyme Shortbread Crust

This blackberry mascarpone tart with thyme shortbread crust recipe features a shortbread with thyme topped with a mascarpone cream and a blackberry swirl.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 402 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cold water
• 1 (8 ounce) container mascarpone cheese
• 1 teaspoon cornstarch
• 1 tablespoon sugar
• 2 cups flour
• 1 teaspoon fresh thyme leaves
• 1 (6 ounce) container fresh blackberries, divided
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.5 teaspoon vanilla extract
• 0.75 cup heavy cream
• 0.25 cup powdered sugar
• 0.75 cup powdered sugar
• 0.5 tablespoon white sugar
• 1 sprig mint leaves for garnish

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.

Step 2

Press dough evenly into the prepared tart pan.

Step 3

Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup confectioners' sugar and 1/2 teaspoon vanilla extract; beat to combine. Add egg; beat until incorporated. Gradually beat in flour, thyme, and salt until dough comes together and pulls away from the sides of the bowl. Knead dough slightly; shape into a ball. Wrap in plastic wrap; refrigerate for 30 minutes.

Step 4

Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cool completely before filling, about 30 minutes.

Step 5

Combine 1/2 blackberries and 1/2 tablespoon white sugar in a small saucepan over medium-low heat; cook and stir, crushing berries with a spoon, 4 to 5 minutes. Press mixture through a fine-mesh sieve; discard solids. Return crushed berries to the saucepan.

Step 6

Combine cornstarch and cold water in a small bowl; add to the crushed berries and cook over medium heat until comes to a boil and starts to thicken, 3 to 5 minutes. Cool.

Step 7

Beat mascarpone cheese, 3/4 cup confectioners' sugar, and 1 teaspoon vanilla extract in a bowl with an electric mixer until smooth.

Step 8

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon white sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into mascarpone mixture; mix well. Spread filling evenly into the cooled crust. Drop teaspoonfuls blackberry sauce on top of filling; gently cut through sauce and filling using a knife to swirl. Garnish top of tart with remaining 1/2 blackberries and mint.