Ingredients
- Pastry Dough:
- A blend of 1 ¼ cups of versatile all-purpose flour,
- A hint of aromatic ground cinnamon,
- A pinch of salt for balance,
- 8 tablespoons of chilled unsalted butter, diced into small pieces,
- Just the right amount of 5 tablespoons of icy cold water to bind.
- Filling:
- A luscious tub of 8 ounces of mascarpone cheese,
- ½ cup of rich heavy cream for indulgence,
- ¼ cup of velvety creme fraiche for creaminess,
- A sprinkle of 2 tablespoons of sugar-free instant vanilla pudding mix for a touch of sweetness, adjust to your preference,
- 8 ounces of freshly sliced strawberries for a burst of fruity flavor,
- 8 ounces of plump raspberries to complement the ensemble.
Step 1
In a spacious bowl, blend flour, cinnamon, and salt with a gentle whisk. Add butter to the mixture, cutting it in with either a fork or a pastry blender until it takes on the appearance of coarse grains or small peas. Slowly sprinkle water over the mix, one tablespoon at a time, using a fork to blend everything together until a cohesive dough forms.
Step 2
Transfer the dough onto a dusted surface and swiftly shape it into a sizable ball. Flatten it into a 5-inch disc, wrap it snugly in plastic wrap, and chill it in the refrigerator until firm, for a minimum of 30 minutes.
Step 3
Preheat your oven to 400 degrees F (200 degrees C).
Step 4
Roll out the chilled dough on a floured surface to form a generous 14-inch circle with a thickness of 1/4 inch. Gently fold the dough in half and carefully place it into a 10-inch tart pan. Unfold the dough, press it into the base and sides of the pan, and trim any excess to ensure a neat fit. Prick the dough with a fork and cover it with parchment paper. Add pie weights or dried beans on top of the parchment paper.
Step 5
Bake in the preheated oven for 20 minutes. Remove the weights or beans along with the parchment paper and continue baking until the crust turns a golden hue, for an additional 5 to 10 minutes. Take it out of the oven and let it cool.
Step 6
In the meantime, in a medium bowl, combine mascarpone cheese, cream, creme fraiche, and pudding mix for the filling. Use a whisk attachment to beat the mixture until soft peaks form. Fill the cooled tart shell with the filling, smoothing the top with a spatula. Arrange berries decoratively on top of the filling. Refrigerate until you are ready to serve.
Extra Tips & Suggestions
- Storing your delectable sugar-free berry tart is crucial to maintain its freshness and flavor. Here are some creative and varied tips to help you keep your dessert tasting its best:
- 1. Seal the Deal: After preparing and enjoying your berry tart, make sure to seal it in an airtight container. This will help prevent air from entering and causing the tart to dry out.
Reviews
Grace
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Ashley
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