I am so happy to be sharing this Vanilla Mascarpone Tart with Fresh Fruit today. This is one of those desserts that looks like it came from a bakery, but is actually very simple to make at home.

Vanilla Mascarpone Tart with fresh fruit. (Easy & Elegant Dessert). A refrigerated cookie dough crust, sweetened mascarpone layer, instant pudding and topped with fresh fruit.

The creamy vanilla mascarpone filling paired with a buttery crust and fresh seasonal fruit makes this tart perfect for spring and summer gatherings, holidays, or just a special dessert at home.

WHY YOU’LL LOVE THIS RECIPE

Simple, no-fuss mascarpone filling
Beautiful dessert for entertaining
Easy to customize with your favorite fruits
Can be made ahead of time

HOW TO MAKE A VANILLA MASCARPONE TART WITH FRESH FRUIT

(Full list of ingredients and instructions in printable recipe card.)

INGREDIENTS

Refrigerated sugar cookie dough
Instant vanilla pudding
Whole milk
Mascarpone cheese
Confectioners sugar
Vanilla extract or vanilla bean paste
Fresh fruit

INSTRUCTIONS

Preheat oven according to cookie dough package directions.
Crumble the cookie dough into a tart pan with a removable bottom. Press evenly into the bottom and up the sides.
Bake until lightly golden brown. Cool completely on a wire rack.
Carefully remove the tart from the pan and place on a serving dish.
Prepare the mascarpone filling and spread evenly over the cooled crust.
Prepare the pudding and spread over the mascarpone layer.
Arrange fresh fruit on top as desired.
Refrigerate until ready to serve.

Step by Step Photos

Open cookie dough and crumble into tart pan. Press into bottom
and up the sides.

Bake until light golden brown. Transfer to a cooling rack.

Remove sides of pan and bottom disc after cooled, place on serving dish.

Prepare mascarpone layer. Spread over bottom of the crust.

Mix the pudding and spread evenly over the mascarpone layer.

Vanilla Mascarpone Tart with Fresh Fruit is a refreshing and cool summer dessert.

Top with desired amounts of fresh fruits.

HELPFUL TIPS FOR MAKING THIS VANILLA MASCARPONE TART

Use ripe but firm fruit so it holds its shape
Pat fruit dry before placing on the tart
Chill before serving for the best texture

REMOVING THE TART FROM THE PAN

After baking, transfer the pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack. Place your hand under the removable bottom and push up carefully to remove it.
If the crust is stuck to the bottom of the tart pan, Run a long, flat knife across the bottom of the tart crust. If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.

Frequently Asked Questions/Helpful Tips

What kind of pudding can I use as the filling?
You can use any flavor of pudding, such as vanilla, lemon, chocolate or coconut cream.

What toppings can be used on the tart?
Fresh fruits, small candies, nuts, toasted coconut, whipped cream, and Cool-Whip.

Can I make this ahead of time?
The crusts can be baked a day ahead of time and stored in an airtight container. Store at room temperature. You can clean and prep the fresh fruit a day ahead also.

How should I store this?
The tart is best when assembled and served on the same day. It can be wrapped in Cling Wrap or stored in an airtight container in the refrigerator for 1 to 2 days.

Some other dessert tarts that I have made are:
BERRY LEMON MASCARPONE COOKIE TART
PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART
RASPBERRY MASCARPONE COCONUT CREAM COOKIE TART
STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART

This post was shared on Sweet Little Bluebird Weekend Potluck

Dessert tars and tarlets, easy but elegant summertime desserts.

Print Pin

VANILLA MASCARPONE TART WITH FRESH FRUIT

Check out this dessert tart for an easy and elegant summertime dessert you will be proud to serve.

Course Desserts

Cuisine American

Keyword Vanilla Pudding Tart, Vanilla Mascarpone Tart with Fresh Fruit

Prep Time 20

Cook Time 30

Total Time 50

Servings 8 slices

Calories 491kcal

Author pamelashank2015

Ingredients

1 16.5oz roll refrigerated sugar cookie dough
1 3.4 oz box instant vanilla pudding mix
2 cups whole milk
8 oz mascarpone cheese softened
3/4 cup confectioner sugar
1/2 teaspoon vanilla extract or vanilla bean paste
3-4 cups fresh fruit cleaned

Instructions

Preheat oven to 350 degrees F. Set cookie dough out of refrigerator for about 10 minutes before using.
Open cookie dough and crumble into 9 or 10 inch ungreased tart pan with removable bottom and sides. Press dough into bottom and up the sides of pan. Prick with a fork about 6-8 places in the bottom.
Bake for 20 to 23 minutes or until crust is light golden brown. Transfer to a cooling rack and cool completely, about 45 minutes.
While crust is baking, whisk together the pudding mix and milk. Cover and refrigerate.
In a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla.
Carefully, remove the sides and bottom of pan. Transfer tart to a serving dish.
Spread the mascarpone layer evenly over the bottom of crust. Stir the pudding and spoon it over the mascarpone layer. Spread evenly with an offset spatula.
Top with fresh fruits and refrigerate at least 20 minutes.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

You can use any flavor of pudding, such as vanilla, lemon, chocolate or coconut cream. They can be an instant pudding or a cook and serve pudding.

Some other delicious foods to add are Nutella, peanut butter, canned pie fillings, cream cheese and mascarpone cheese.

For toppings try a variety of fresh fruits, small candies, nuts, toasted coconut, whipped cream, and Cool-Whip.

The crusts can be baked a day ahead of time and stored in an airtight container. Store at room temperature. You can clean and prep the fresh fruit a day ahead also.

The tarts are best assembled the day they will be served. Keep covered lightly with Cling Wrap and store in the refrigerator for 1-2 days