Berry Tart Sweetened Naturally

Ingredients

• Pastry Dough:
• 1 ¼ cups all-purpose flour
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small cubes
• 5 tablespoons ice cold water, or as needed
• Filling:
• 1 (8 ounce) container mascarpone cheese
• ½ cup heavy cream
• ¼ cup creme fraiche
• 2 tablespoons sugar-free instant vanilla pudding mix, or more to taste
• 8 ounces sliced fresh strawberries
• 8 ounces fresh raspberries

Step 1

In a large bowl, mix together the flour, cinnamon, and salt. Cut the butter into the dry ingredients using a fork or pastry blender until the mixture looks like coarse crumbs or small peas. Slowly sprinkle in the water, a tablespoon at a time, and stir with a fork until the dough just comes together.

Step 2

Turn the dough out onto a lightly floured surface and quickly shape it into a ball. Press it down into a 5-inch disc, wrap it in plastic, and pop it in the fridge for at least 30 minutes to chill.

Step 3

When you’re ready, preheat your oven to 400°F (200°C). Roll the chilled dough out on a floured surface into a 14-inch circle about 1/4 inch thick. Fold it in half and carefully transfer it to a 10-inch tart pan. Unfold the dough, press it into the bottom and sides, and trim off any extra hanging over the edges. Use a fork to prick the bottom all over, then cover it with a sheet of parchment paper and fill with pie weights or dried beans.

Step 4

Bake the crust for 20 minutes, then remove the weights and parchment and bake for another 5 to 10 minutes until it’s golden and cooked through. Let it cool completely.

Step 5

While the crust is cooling, whisk together the mascarpone, cream, crème fraîche, and pudding mix until soft peaks form. Spread this filling evenly into the cooled tart shell. Arrange your berries on top however you like, then pop the tart in the fridge until you’re ready to serve.