Summer berries don’t need much to shine. This elegant tart layers silky white chocolate and mascarpone inside a buttery shortbread crust before topping it with lightly glazed blueberries and blackberries. It’s a beautiful make-ahead dessert that celebrates berry season while remaining surprisingly simple to prepare.

Why You’ll Love This Blueberry and Blackberry Tart

Make-ahead friendly
Great for summer entertaining
Creamy mascarpone filling
Buttery shortbread crust
Perfect for blueberry and blackberry season

Blueberry, Blackberry and White Chocolate Tart

ELLE Gourmet

This blueberry, blackberry and white chocolate tart pairs a buttery shortbread crust with creamy mascarpone filling and fresh summer berries for an elegant make-ahead dessert.

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Ingredients

Shortbread Crust

½ cup unsalted butter softened
⅓ cup granulated sugar
pinch salt
1 egg
1 tsp vanilla
1½ cups all-purpose flour

Mascarpone Cream

1 tub 500 g mascarpone cheese
250 g white chocolate (about 8 ½ oz) chopped
1 vanilla bean split and scraped

Berry Topping

1 lemon juiced
3 tbsp icing sugar
11/2 cups blackberries
1/2 cup blueberries

Instructions

Shortbread Crust

In large bowl using an electric mixer, beat butter, sugar, and salt on medium until light, 3 to 4 minutes. Scrape bottom and side of bowl and add egg and vanilla; beat until incorporated.
Add flour and salt to bowl, beat on low until dough comes together. Turn out onto work surface and gently knead into ball. Wrap in plastic wrap and flatten into disc; refrigerate for 1 hour.
Arrange oven rack to lower third level and preheat oven to 375°F. Roll out dough on a lightly floured surface to fit a 9 or 10-inch fluted tart pan with removable bottom. Prick bottom all over with fork; freeze until firm, about 15 minutes.
Line pastry with foil or parchment paper; fill with dried beans. Bake on lower third rack until browned, 20 to 25 minutes. Remove the foil and beans and continue baking until base is cooked, 5 to 10 minutes. Let cool.

Mascarpone Cream

In heatproof bowl set over saucepan of hot (not boiling) water melt chocolate with half of the mascarpone and vanilla seeds, stirring until smooth. Remove from heat and stir in remaining mascarpone. Scrape into cooled tart base and chill until set, about 4 hours.

Berry Topping

For the fruit garnish, heat the lemon juice and icing sugar in a saucepan over low heat, add the fruit and cook over low heat for a few minutes. Spoon over chilled mascarpone filling and enjoy immediately.

Keyword berry dessert, berry tart, blackberries, blackberry tart, blueberries, blueberry tart, white chocolate, white chocolate tart

ELLE Gourmet Tips

Can I make this tart ahead of time?: Yes. Prepare the tart up to one day ahead and refrigerate. Add the berry topping just before serving.
Why use mascarpone?: Mascarpone creates a rich, silky filling that balances the sweetness of the white chocolate.
Can I use raspberries instead?: Yes. Raspberries, strawberries or mixed berries all work beautifully.
Can I use frozen berries?: We don’t recommend it. Fresh berries are best for the topping because they hold their shape. Frozen berries can release excess liquid once thawed.
How long will this tart keep?: Store covered in the refrigerator for up to 3 days.