Berry Chocolate Chip Mascarpone Tart

Berry Chocolate Chip Mascarpone Tart |

This tart is what dreams are made of. Summer dreams to be exact. And I can’t stop making it. Three times in the last few weeks. Always devoured in a few days, always left licking crumbs from my plate. Or eating it at 11am. Breakfast of champions?

But the bigger problem? After talking about dreams I now have that song stuck in my head. I even looked it up and played it a few times. You know, the one that goes… Sweet dreams are made of this, who am I to disagree? I travel the world and the seven seas. Everybody’s looking for something…

Can you picture me singing that for you? With that beat … I can’t get it out of my head!!!!! And I also have visions of my middle school self (I think it was popular in middle school?) dancing around and jamming out. Man that was a sweet song. It still makes me smile / laugh every single time I hear it.

Berry Chocolate Chip Mascarpone Tart |

But moving on. Even though I know you wish you could actually hear me singing that song {I have a terrible terrible singing voice so consider yourself lucky}.

You must, I repeat must, make this tart part of your July 4th plans. Or at least promise me you’ll make it happen at some point this summer before berries go out of season.

Berry Chocolate Chip Mascarpone Tart |

I used my go-to tart crust recipe, which never disappoints. Buttery, thick, delicious. And then filled it with a light, slightly sweet mascarpone whipped cream that is studded with mini chocolate chips. I would not judge if you decided to make this whipped cream just to keep on hand for “emergencies.” That’s actually a great plan.

And finally, you’ll top it all nice and pretty with plenty of fresh fruit. I love strawberries and blueberries (and thought they were perfect for the holiday) but really you could use whatever you like. Go crazy.

Berry Chocolate Chip Mascarpone Tart |

And then grab a fork and dig in. Sweet, sweet reward.

Yield: 1 9-inch tart

Berry Chocolate Chip Mascarpone Tart

Recipe for berry chocolate chip mascarpone tart. A buttery crust, filled with a light chocolate chip mascarpone whipped cream and topped with fresh berries.

Did you make this recipe?


For the crust:

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ⅔ cup confectioners’ sugar
  • ¼ teaspoon sea salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into ½ inch chunks

For the filling:

  • 1 cup heavy cream
  • 4 ounces mascarpone
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • ½ cup mini chocolate chips
  • 1 to 1 ½ cups sliced fresh strawberries
  • ½ cup fresh blueberries


  1. To make the crust – in a small bowl, whisk together the egg yolk, cream and vanilla. Set aside. Add the flour, sugar and salt to the bowl of a food processor. Pulse a few times to combine. Add the butter chunks to the food processor and pulse until it resembles coarse meal (and the butter is in even-sized pieces). Add in the egg mixture and process until the dough just comes together (it should be evenly moistened and clumps together a bit). Dump the dough onto a piece of plastic wrap and use your hands to pat it together and form into a disc, about 6 inches wide. Wrap tightly and transfer to the refrigerator for about 1 hour, until firm.
  2. On a floured piece of parchment paper, roll out the dough into a circle about 13 inches wide. If the dough is too sticky, refrigerate until it firms up. Transfer the dough to a fluted 9-inch tart pan with a removable bottom and press into the edges to fill the sides (if any part of the crust is too thin, use the extra from the top to reinforce the sides). Remove any excess dough from the top. Set the pan on a plate or small baking sheet and transfer to the freezer for 30 minutes.
  3. Meanwhile, preheat the oven to 375 degrees. When the crust is done freezing, place on a large baking sheet. Gently line with a piece of foil (large enough to cover the edges) and fill with pie weights. Bake for 30 minutes, rotating once halfway through. Carefully remove the foil and weights and then return to the oven to bake for an additional 5 to 7 minutes, until golden brown. Transfer to a wire rack and let cool completely. Once cool, remove the crust from the pan and set on a serving plate.
  4. To make the filling – add the heavy cream, mascarpone, vanilla and honey to a large bowl. Using a hand-mixer, whip on high until it forms soft peaks (this will take a few minutes – alternatively you can also do this in a stand mixer). Add in the chocolate chips and whip for a few seconds to incorporate.
  5. Transfer the filling to the cooled crust and spread evenly. Top with the strawberries and blueberries (I like to arrange them in a pattern to make it look pretty – with the blueberries in the center and strawberries around the outside!).

I make the tart crust (and bake it) the day before and just keep at room temperature loosely covered on a serving plate. The next day, all you have to do is whip up the filling and assemble before serving! While this definitely is best fresh, we’ve eaten leftovers for about 2 to 3 days after making on several occasions and still think it’s really good! I usually just keep it uncovered in the fridge.

Crust from Baking Illustrated. Filling from Cook Nourish Bliss.