Blackberry tart

 

Serves 4-6



1 refrigerated store bought pie crust

2 (6 ounce) containers of blackberries

¾ cup confectioners sugar, divided

3 tablespoons lime juice, divided

2 (8 ounce) containers of mascarpone cheese, room temperature

2 tablespoons chopped fresh mint leaves for garnish


Preheat the oven to 425°F. Fit pie crust in the bottom and up sides of an 8- by 11-inch

tart pan with removable bottom; trim excess. Place tart pan on a rimmed baking sheet and prick the bottom of the pie crust with a fork.


Line the pie dough with parchment, leaving a 2-inch overhang.

Place dried beans over the parchment paper. Bake until beginning to brown around

edges, about 12 to 15 minutes. Lift off parchment and remove beans. Bake until the bottom is light golden brown, 4 to 5 minutes.  Allow the crust to completely cool.


Puree 1 container of blackberries, 2 tablespoons confectioners sugar, and 1/2 tablespoon lime juice. Strain mixture through a fine mesh sieve; discard seeds and reserve the blackberry juice.


Whisk together mascarpone cheese and 1/2 cup sugar with an electric mixer on

medium speed until stiff peaks form. 


Fold in blackberry puree.Toss together remaining container of blackberries, 2 tablespoons sugar, and ½ tablespoon lime juice in a bowl; let sit for 5 minutes. 


Spread mascarpone mixture in the crust. Top with berries and juices. Sprinkle it with mint. Serve immediately.


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