Red White and Blueberry Mascarpone Tart

Prep Time: 20 mins | Cook Time: 12 mins | Course: Dessert | Serves: 10 

Beautiful and patriotic red, white, and blue mascarpone tart with berries and a chocolate cookie crust. 

10 oz shortbread, Oreo, or other favorite cookies

¼ cup butter, melted 

8 oz mascarpone cheese, softened 

¼ cup sugar 

1 cup heavy cream 

1 Tbsp vanilla 

12 oz fresh raspberries

12 oz fresh blueberries

Preheat oven to 350*. In a food processor, pulse cookies until fine. Add melted butter through the feed tube and pulse until incorporated. Spread cookie crumbs into a tart pan and press them up the sides with a flat-bottom cup. Bake for 12 minutes, then pull out of the oven to cool.  

In a stand mixer, whip the mascarpone cheese and sugar until fluffy. Scrape the sides of the bowl, then add the cream and vanilla. Whip until stiff peaks form. Spread half of the mascarpone mixture into the cooled tart pan. Fit a piping bag with a large star tip (such as 1M) and fill with the remaining mascarpone cream. Pipe a heart freehand (or outline with a heart shaped cookie cutter) in one quadrant then pipe lines leaving a space between rows for raspberries. Fill the heart with blueberries and place a line of blueberries all around the edge of the pan. Place raspberries in between the piped rows to create a lovely stars and stripes tart. Refrigerate until ready to serve.