Recipe From Sally’s Baking Addiction
- 2 Tablespoons (30ml) cold heavy cream
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 and 1/3 cups (167g) all-purpose flour (spoon & leveled)
- 1/2 cup (60g) confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) unsalted butter, cold and cubed
Vanilla Mascarpone Cream
- 1/2 cup (120ml) cold heavy cream
- 8 ounces mascarpone, at room temperature
- 1/4 cup (30g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or use an extra 1 teaspoon pure vanilla extract)
Fruit & Glaze
- assorted fresh sliced fruit
- optional glaze: 2 Tablespoons orange or apricot preserves mixed with 1 Tablespoon water
- For the crust: Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.
- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the wet ingredients on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the wet ingredients, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
- Preheat oven to 400°F (204°C). Remove crust from the refrigerator, line the inside with foil, and fill with pie weights. The pie weights prevent the crust from puffing up, shrinking, and/or losing shape. (Alternatively, you can freeze the dough and bake from frozen without using pie weights. It will take about 20 minutes to bake if frozen.)
- Bake the crust for 10 minutes, remove crust from the oven, reduce oven heat to 350°F (177°C), and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 5-6 more minutes or until lightly golden brown. Allow to cool completely before filling.
- For the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3 minutes. Set aside. In the same mixing bowl (no need to wipe completely clean), beat the mascarpone for 1 minute on medium-high speed. Add the confectioners’ sugar, vanilla extract, and vanilla bean. Beat on medium-high speed until combined. Fold in the whipped cream. Spread into cooled crust. Refrigerate until ready to garnish with fruit or garnish right away.
- Garnish the tart with fresh fruit. Whisk the optional glaze ingredients together, warm for about 15 seconds in the microwave, then brush on top of the fruit. Slice and enjoy! Leftovers keep well in the refrigerator for a few days.
Notes on modifications/tips:
- For the cream, I substituted the mascarpone cheese for cream cheese.
- For baking miniature tarts (mine was roughly 3 inches in diameter, the crust 1/8 of an inch thick), I baked them for 15 minutes at 370 degrees F and 5 more minutes at 400 degrees F for browning (all after preheating for 10 minutes at 400 degrees F).
- I used plain cupcake pans and made the ridge using a classic pinching strategy. Make sure to grease your pan!
- I did not use pie weights and they came out fine. However, alongside the tips the creator gave, another alternative would be placing parchment paper over your crust and filling it with beans.