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Blackberry mascarpone tart in a fluted tart pan with a golden buttery crust, creamy mascarpone filling swirled with blackberry-lime jam, topped with fresh blackberries, mint leaves, lime zest, and powdered sugar. A slice is served on a white plate, showing the creamy filling and jam swirls. Rustic wooden table with soft natural window light.
Jana Rae

Blackberry Mascarpone Tart with Lime & Mint

This easy blackberry mascarpone tart combines creamy mascarpone, fresh blackberries, lime, and mint in a flaky pie crust. Ready in 2 hours.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
Servings: 10
Course: Dessert
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 2 refrigerated rolled pie crusts
For the blackberry-lime jam swirl:
  • 2 containers 12 oz total blackberries
  • 1/4 cup confectioners' sugar
  • 2 tablespoons lime juice
For the mascarpone filling:
  • 1 pound mascarpone cheese at room temperature
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons chopped fresh mint
For the topping:
  • 1 container 6 oz blackberries
  • Fresh mint leaves for garnish
  • Lime zest for garnish
  • Confectioners' sugar for dusting, optional

Equipment

  • 9- or 10-inch tart pan with removable bottom (or a 9-inch pie dish)
  • Food processor or blender (for the jam swirl)
  • Electric mixer (hand or stand)
  • Parchment paper
  • Pie weights or dried beans (for blind baking)

Method
 

  1. Preheat oven to 375°F (190°C). Unroll one pie crust onto a lightly floured surface. Roll slightly to make it 1 inch wider than your tart pan. Transfer to tart pan, pressing into bottom and up sides. Trim overhang. Prick bottom with fork. Line with parchment and fill with pie weights or dried beans.
  2. Bake crust with weights for 12 minutes. Remove parchment and weights. Bake for another 2-3 minutes until lightly golden and dry. Set aside to cool completely.
  3. In a food processor or blender, combine 12 oz blackberries (2 containers), 1/4 cup confectioners' sugar, and 2 tablespoons lime juice. Blend until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spatula. Discard seeds. Set jam swirl aside.
  4. In a large bowl using an electric mixer, beat room-temperature mascarpone on medium speed until smooth and creamy, about 1 minute. Scrape down the bowl.
  5. Add 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 1/2 tablespoons chopped fresh mint to the mascarpone. Beat on low until combined, then increase to medium for 30 seconds until light and fluffy. Do not over-beat.
  6. Spread mascarpone filling evenly into cooled tart crust using an offset spatula or the back of a spoon.
  7. Drop spoonfuls of blackberry-lime jam swirl over the filling (about 8-10 dollops). Use a knife or toothpick to gently swirl the jam into the mascarpone, creating ribbons. Do not over-mix.
  8. Refrigerate tart for at least 2 hours, or up to 24 hours, until filling is set.
  9. Just before serving, arrange remaining 6 oz fresh blackberries on top of the tart in a decorative pattern. Sprinkle with lime zest and fresh mint leaves. Dust lightly with additional confectioners' sugar through a fine-mesh sieve, if desired.
  10. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled or at cool room temperature.

Notes

Tips for Success

  • Make sure mascarpone is fully at room temperature (60-90 minutes out of fridge) or it will be lumpy.
  • Don't over-beat the mascarpone filling – it can become grainy. Beat just until smooth and combined.
  • Strain the blackberry mixture thoroughly to remove all seeds for a silky smooth jam swirl.
  • For clean slices, chill the tart for at least 4 hours or overnight, not just 2 hours.
    Use a sharp knife and wipe it clean between each slice for neat, professional-looking pieces.
  • If the crust edges brown too quickly, cover them with aluminum foil or a pie shield after 8 minutes.
  • The second pie crust can be used for decorative cut-outs – brush with egg wash and bake at 375°F for 8-10 minutes.
  • Let the tart sit at room temperature for 15 minutes before serving for the best texture and flavor.

Storage

  • Refrigerator: Store leftover tart covered in the refrigerator for up to 3 days.
  • Freezer: Not recommended – mascarpone filling becomes grainy when thawed.
  • Make ahead: Prepare the tart (without fresh berry topping) up to 1 day in advance. Add berries, mint, and zest just before serving.

Substitutions

  • Mascarpone cheese: Substitute with full-fat cream cheese (softened) mixed with 2 tablespoons heavy cream.
  • Refrigerated pie crusts: Use homemade pie dough (2 crusts) or a 9-inch graham cracker crust for a no-bake option.
  • Lime juice and zest: Substitute with lemon (brighter flavor) or orange (sweeter flavor).
  • Fresh mint: Substitute with fresh basil (surprisingly delicious) or omit entirely.
  • Confectioners' sugar: Make your own by blending granulated sugar in a food processor until powdery.
  • Fresh blackberries: Use frozen blackberries (thawed and drained) – you may need to simmer the jam for 5 minutes to thicken.