When you have fresh blueberries and strawberries on hand, what do you do? I’ll pair it with some cream, a crust, and be a happy, happy boy. This recipe is easy to whip up for a fresh dessert during the summer or anytime. It looks impressive and tastes delicious!

Strawberry and Blueberry Tart with Lemon Curd Mascarpone

For the Pastry crust

I used the same recipe that I used for my lemon curd tart:

https://pottsboilingover.com/2017/05/25/the-perfect-lemon-tart/

I blinde baked it for 30 minutes before cooling and filling the tart. Using the recipe for the lemon curd as well. In a pinch store bought curd is great.

For the mascarpone filling

• ¾ cup whipping cream
• 1 8-ounce container mascarpone cheese, at room temperature
• 1 heaping tablespoon powdered sugar
• 1 cup lemon curd, store bought
• 1 pint strawberries, hulled and sliced
• 1 pint blueberries
• ¼ cup seedless raspberry or strawberry preserves
• Mint leaves for garnish*

Instructions

For the mascarpone filling

1. Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.
2. In a separate bowl, mix the blueberries and sliced strawberries. Heat the preserves until thinned and mix into the berries. (30 sec in the micro is more than enough. Let cool and stir.) Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.

(adapted from foodiecrush.com)