SUNSET® WOW™ Berry and Mascarpone Tart - SUNSET® Produce was designed for viewing in modern browsers that are built to display the latest digital technologies and is optimized for Internet Explorer 9 and above. For a complete, FLAVORful experience, please upgrade to a newer version of your web browser. Thank you!

SUNSET® WOW™ Berry and Mascarpone Tart


Shortcrust Pastry
1/2 c unsalted butter, room temperature
1/3 c icing sugar
1 egg yolk
1 1/4 c all-purpose flour
1 tbsp cold water

Mascarpone Filling
1 c mascarpone cheese
1/4 c 35% whipping cream
1/4 c granulated sugar
1/2 tsp vanilla extract
1/2 tsp orange zest

2 c WOW™ berries
2 tbsp apricot jam
orange liqueur, optional
mint leaves, edible flowers, icing sugar, optional


Shortcrust Pastry

Beat butter and icing sugar at medium speed until creamy. Scrape down sides with spatula. Add egg yolk, beat until combined and scrape down sides again. Adjust to low speed, add flour and mix until combined. Dough should be slight-ly crumbly. Add water, mix to combine, then turn onto plastic wrap. Press dough into a square, flat shape, about 3/4 inch thick. Wrap tightly and chill at least one hour.

Preheat oven to 350 F. Adjust rack to center of oven.

Divide dough into four equal portions. Roll each portion into rounds, approxi-mately 7 inches wide x 1/4 inch thick. Gently press into 5-inch fluted tart pans with removable bottom. Refrigerate for 10 minutes then trim edges with paring knife.

Poke bottom of each tart with a fork about 10 times. Place a square of tin foil over each shell and weigh down with pie weights. Bake for 15 minutes. Remove foil and weights and continue to bake until dough is golden and cooked through, around 10 minutes. Cool to room temperature.

Using a stand mixer with paddle attachment, mix all filling ingredients, scrap-ing bowl sides down until sugar is dissolved and mixture is light and smooth. Refrigerate until ready to use.

Putting It Together
Fill each tart with mascarpone filling and top with WOW™ berries. In a small saucepan, melt apricot jam and a touch of water (or orange liqueur) to form a light glaze. Gently brush glaze over berries.

Similar Recipes More Roger Mooking Recipes