Black Cherry Mascarpone Tarts

by Candiceprint this recipe!

Mascarpone is an extremely rich creamy cheese from Italy that has been gathering more and more of a following in the USA. It’s the main ingredient of Tiramisu, and is the reason for its smooth richness. It used to be hard to find, but now almost every grocery store carries it. You can find it in tubs with the gourmet meats and cheeses. I decided to make these tarts as a Valentine’s Day treat. Since fresh berries are very expensive in February, I made them with frozen berries. You can use frozen black cherries, strawberries, or any berry you can find. I only own 3 of the heart-shaped springform pans, so I just make 3 of the shells at a time. You can use any tart pans you like, or you can make this into a couple of larger tarts. The recipe can also be halved.

Crust:

Cream the butter and sugar in mixer on high speed for 15-20 minutes (no kidding!) Add flour and stir to combine. This will produce a very light and fluffy dough. Wrap the dough in waxed paper and refrigerate until solid, at least 4 hours or overnight.

Divide the dough into 12 pieces, and line 12 4 1/2” heart-shaped springform pans, pressing dough onto the bottom and 1/2” up the sides. Just break it up and use your fingers to press it into place. Bake at 350 degrees for 10-12 minutes or until lightly brown. Let cool. Remove the crusts from pans. Crusts can be wrapped and frozen.

Topping:

Place frozen cherries in a medium saucepan along with the lemon juice and the 3/4 cup sugar. Heat over medium heat for 7-10 minutes, or until the cherries are thawed and the juice starts to bubble. In a small bowl, combine the cornstarch with the water. Remove the cherries from the heat and stir in the cornstarch mixture. Return the pan to the heat, and continue cooking until the liquid thickens and clears. Refrigerate for at least 4 hours, or overnight.

Filling:

Beat together the mascarpone, the powdered sugar, and the vanilla until light and fluffy. Fold in the whipping cream.

To assemble:

Mound the mascarpone filling into each tart shell. Top with the chilled filling. Serve immediately, or refrigerate.

10 Responses to “Black Cherry Mascarpone Tarts”

1. redkathy says:

   February 2, 2010 at 12:12 am

   Your tarts are so beautiful and look absolutely delicious!
2. Candice says:

   February 2, 2010 at 8:25 am

   Thanks! The heart shape was fun to play with.
3. Kat says:

   February 2, 2010 at 11:14 am

   Pretty! Perfect for Valentine’s Day!
4. Tara at Geek Baker says:

   February 2, 2010 at 5:53 pm

   As soon as I saw your name ‘Dessert Crazy’ in my Foodbuzz inbox I knew we would surely be friends! This looks delightful…I’m putting it on my To-Make-This-Spring list. I love the separate flavors of the crust, cream and cherries. Beautiful!
5. Candice says:

   February 3, 2010 at 1:16 pm

   Thanks Tara, and always great to meet a fellow geek!
6. Candice says:

   February 3, 2010 at 1:17 pm

   Thanks Kat!
7. Spice Sherpa says:

   February 4, 2010 at 12:36 am

   Mascarpone and cherries…a divine combination!
8. Gaby says:

   February 4, 2010 at 2:25 am

   Dear DessertCrazy, these black cherry mascarpone tarts look and sound fantastic! I felt like I had stepped into Gourmet Magazine . I shall return for another bite of this wonderful blog. Thank you for sharing.
   Cheers, Gaby
   You can always visit me at http://ptsaldari.posterous.com.
9. Candice says:

   February 4, 2010 at 9:16 am

   Thanks! and may I say, every person in the food industry should follow your blog!
10. Candice says:

    February 4, 2010 at 9:18 am

    Thanks!