![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6NuOFFCMqQ_ZOSlUW-hi7jDTczg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/857951-5acc4a383dc0455293028f577e4925d2.jpg)
Ingredients
Pastry Dough:
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1 ¼ cups all-purpose flour
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¼ teaspoon ground cinnamon
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¼ teaspoon salt
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8 tablespoons cold unsalted butter, cut into small cubes
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5 tablespoons ice cold water, or as needed
Filling:
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1 (8 ounce) container mascarpone cheese
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½ cup heavy cream
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¼ cup creme fraiche
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2 tablespoons sugar-free instant vanilla pudding mix, or more to taste
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8 ounces sliced fresh strawberries
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8 ounces fresh raspberries
Directions
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Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
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Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C).
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Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
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Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
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Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.
Cook's Notes:
Dough can be refrigerated for up to 1 day.
You can use any berries you'd like, just use 16 ounces total.
Nutrition Facts (per serving)
405 | Calories |
33g | Fat |
24g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 405 | |
% Daily Value * | |
Total Fat 33g | 43% |
Saturated Fat 20g | 98% |
Cholesterol 96mg | 32% |
Sodium 149mg | 6% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 5g | 10% |
Vitamin C 24mg | 26% |
Calcium 68mg | 5% |
Iron 1mg | 7% |
Potassium 122mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.