It’s officially the summer growing season. I know, I know, it has been for the past few weeks, but this weekend, it seemed like everything had arrived. There were beans, there were potatoes, the first of the stone fruits were at the market, and of course, there were berries…all the berries. It’s officially my favourite time of year and definitely the most inspiring when it comes to playing around with new recipes.
At a recent gathering, my mother-in-law asked me to bring dessert. Now, I’m not much of a dessert maker, at least not with any desserts that take a lot of time. I prefer no-bake, limited ingredients and as little time required as possible. That’s probably why I like tarts so much. With a no-bake crust and a simple filling, they come together quickly and easily. Being that I’m, literally, surrounded by berries at this time of year (my city, Abbotsford, is known as the raspberry and blueberry capital of Canada), I knew I couldn’t make a dessert without incorporating them. They’re so ridiculously delicious and it doesn’t hurt that they’re pretty to look at, too 😉
This simple Summer Berry Tart is the perfect dessert for when it’s too hot to cook and celebrates the bounty of produce that this time of year brings. I hope you try it out.
Chocolate Hazelnut Crust:
1 1/2 Cups chocolate wafer crumbs
1 Cup hazelnut meal
1/2 Cup butter, melted
pinch of salt
1 475mL container of mascarpone cheese
1/2 Cup sugar
2 tsp cardamom
1 tsp vanilla
a couple good handfuls of a variety of different berries, such as blueberries, raspberries and strawberries
mint (for garnish)
Stir together the chocolate wafer crumbs, hazelnut meal, melted butter and salt until well combined. Press into the bottom and sides of an 8″ inch tart pan with a removable bottom. Set in the fridge to chill for at least 20 minutes.
While the crust is chilling, mix together the mascarpone, sugar, cardamom and vanilla, then evenly spread the mixture over the crust.
Top the tart off with berries and garnish with a sprig or two of mint. Makes 8 servings.