The 4th of July is right around the corner! It’s time for all things red, white and blue. This Berry Mascarpone Tart is a beautiful sweet treat to serve at your party.
Today I’m joining my friends Stephanie from Sustaining the Powers and Haylea from Bowl of Happiness for another recipe challenge! Each month we choose an ingredient, style of cooking or other prompt. We each create our own unique recipe to share, and invite you to link up your recipes.
This month our challenge is Red, White and Blue! Do you have a recipe (new or from the archives) that is perfect for the 4th of July? It can be any sort of recipe, from a dessert to a main dish to a drink. As long as it’s red, white and blue!
I was first introduced to mascarpone cheese about a month ago when I made Chef Savvy’s No Bake Mascarpone Fruit Tarts. It’s a game changer! It’s light, creamy and goes perfectly with fresh fruit. When I started creating this recipe, I used the same mascarpone cream filling but changed up the rest of the recipe.
What better to use for the red and blue than strawberries and blueberries? Since this dessert is in a rectangle, you could even arrange them like a flag if you want.
Decorating this dessert was my favorite part! I added a little powdered sugar dusting around the edges as well. It adds a nice, pretty touch.
When it comes to desserts, I’m usually more of a chocolate girl. But on a hot summer day, nothing is better than fresh fruit with cream. Here in Florida, the 4th of July is often one of the hottest days of the year, so a refreshing dessert like this always hits the spot.
- 1/2 lb of phyllo dough thawed (the package I used was 1 lb and had 2 rolls in it)
- 1 tablespoon butter
- 3/4 cup heavy cream chilled
- 1 cup mascarpone cheese
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Blueberries and sliced strawberries to top
Preheat oven to 375 F.
Roll out the phyllo dough on a baking sheet so that it lays flat. I used two rolls but next time I would just use one since the crust-to-cream ratio was a little off! Melt butter and brush it over the phyllo dough.
Bake for 12-15 minutes or until golden brown. Let cool completely before adding the filling.
To make the filling pour the heavy cream into a stand mixer with a whisk attachment. Whip until cream forms soft peaks. Transfer the whipped cream to another bowl.
In the mixing bowl you used for the whipped cream, add the mascarpone cheese, sugar and vanilla. Whisk until smooth and lump free.
Fold the whipped cream by hand into the mascarpone cheese mixture. Place it back on the mixer and whisk until combined and lump free.
Spoon the filling onto the puff pastry and spread evenly, creating an "edge" of pastry all the way around. Place the tart in the refrigerator for 1-2 hours or until set. Top with berries and serve immediately.
Join the challenge!
Do you have a red, white and blue recipe? Link it up below! If you are inspired and want to create a new recipe, the link up will be open all week.
Next Month’s Challenge
Our challenge for the month of July will be crockpot recipes! Summer can be a busy time, so easy recipes are a must. Plus, it’s nice to make dinner without having to heat up the house with the oven. Start thinking of your creative recipe! The link up will go live during the 3rd week of the month.
What are your plans for the 4th of July?