Berry Tart with Cream Filling

Recently, I needed to come up with a dessert that could be made quickly but didn’t require long baking or chilling time. After wracking my brain, I decided on a fruit tart with a cream filling.

Now that strawberries and blueberries are coming into season, it’s a perfect way to serve them. 

This dessert is relatively easy and very colorful. This is a terrific dessert for national holidays — Memorial Day, the Fourth of July and Labor Day. The tart’s red, white and blue color scheme works with a patriotic theme.


1 gluten-free pre-baked pie shell
1 quart strawberries, hulled and quartered
1 pint blueberries
2 tablespoons sugar
3 tablespoons Grand Marnier or Cointreau

2 cups mascarpone
2 cup whipping cream
1/4 cup sugar
1 tablespoon lemon extract
Fresh mint


Mix the strawberries, sugar and Grand Marnier in a small bowl and let sit at room temperature for several hours, stirring occasionally.

In a stand mixer, whisk together the sugar and lemon extract. (I use lemon extract to ensure that the cream won’t curdle.) Add the mascarpone and cream and whip together.

Spread the mascarpone mixture evenly in the pie shell and top with the strawberries. Garnish with fresh mint.