Weekdays 10am-12:30pm ITV

Michela's Cheat Mascarpone Berry Tarts 🍓

The easiest puff pastry tarts filled with creamy mascarpone and three delicious toppings - summer berries, chocolate & nuts, amaretto & orange.

Mascarpone Tarts With Three Toppings

 Makes 4 


icing sugar, to dust

320g ready-rolled puff pastry

1 medium egg, preferably free-range or organic

Berry Topping

120g fresh strawberries, washed and patted dry, hulled and sliced

120g raspberries, washed and patted dry

120g blueberries, washed and patted dry

2 tbsp caster sugar

250g mascarpone cheese

zest of 1 lemon

1 vanilla pod, slit lengthways and seeds scraped out

1-2 tbsp double cream, optional (to thicken)

Bacio Chocolate And Caramelised Nuts

1 tub mascarpone

cocoa powder

a block of dark chocolate 

2 tbsp of icing sugar

1-2 tbsp of double cream, optional (to thicken)

3 tbsp of caster sugar

3 handfuls of hazelnuts

Orange & Amaretti

1 tub mascarpone

1 orange, zest of and dash of juice

Amaretti biscuits

Amaretto liqueur

2 tbsp of icing sugar

1-2 tbsp of double cream, optional (to thicken)


1. Preheat the oven to 200°C/gas 6.

2. On a work surface dusted with icing sugar, roll out the pastry until it is 0.5cm thick. Using a sharp knife, cut the pastry into 8 rectangles about 7cm x 10cm. Cut out the centre of 4 of the pastry rectangles, so you are left with 1cm-wide frames.

3. Beat the egg and brush over the 4 complete rectangles. Place a pastry frame on top of each and prick the base inside the frame with a fork. This will prevent it from rising up during cooking. Brush the frame again with the beaten egg. 

4. Place the pastry rectangles on a baking tray lined with parchment paper and cook in the oven for 15 to 20 minutes (this may vary depending on the pastry; check the packet for cooking instructions), until the sides have risen and the pastry is golden brown. Set aside and leave to cool.

For the Berry Topping

1. Meanwhile, place the berries in a bowl, sprinkle with the caster sugar and set aside.

2. In a medium bowl, mix the mascarpone, lemon zest and vanilla seeds, until well combined. Stir in the cream, if using. 

3. When the pastry cases have cooled, if the base has risen a little inside the frame, push the pastry back down. Spread a generous layer of mascarpone cream across the base of the pastry, top with a layer of berries and sprinkle with 1 teaspoon of the juice.

4. Repeat with the rest of the pastry cases, dust with icing sugar and serve immediately.

Optional toppings below

For the bacio chocolate and caramelised nuts topping: Put 3 tablespoons of caster sugar into a non-stick small frying pan over a low heat. 

1. Roughly chop the hazelnuts and add to sugar, toss hazelnuts in the sugar as it melts and allow them to caramelise. Set aside to cool once all nuts toasted and coated in the caramelised sugar

2. In a bowl, mix the mascarpone with 2-3 spoons of cocoa powder, icing sugar and grate half the bar of chocolate into the mix. Once combined, add the cream if using. 

3. Top the pastry with the mix, sprinkle the caramelised nuts on top

4. Melt the remaining chocolate and drizzle over the top

For the orange and amaretti topping:

1. Mix a tub of mascarpone with a dash of amaretto, 2 tablespoons of icing sugar and orange zest. Once combined, add the cream if using. 

2. Crunch 4 large handfuls of amaretti biscuits in a separate bowl and drizzle another dash of amaretto over them. 

3. Stir half the crushed biscuits into the mascarpone mix.  

4. Use the mix to top the pastry and then sprinkle the remaining amaretti biscuits over the top with a little orange zest.

Weekdays 10am-12:30pm ITV