Summer berry tart with mascarpone and lime

Summer berry tart with mascarpone and lime


With the amount of effort that goes into creating any fruit tart, it can’t help but be marriage material. It’s been a while since I’ve posted here, but I couldn’t sneak through summer without whipping up a pretty little berry tart. This recipe will use up all your berries, plus more, so it’s a nice salute to late August. Sigh, how is time moving this fast?

This recipe is adapted from Test Kitchen. I used additional berries instead of the stone fruit they called for and changed the ratio of crust to berry (more crust equals more love!), especially this one since it’s made with brown butter.



  • 2 2/3 cups all purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 cup unsalted butter
  • 4 tbsps cold water


  • 1/3 cup (2 ounces) white chocolate chips
  • 1/4 cup whipping cream
  • 1 teaspoon lime zest plus the juice of 2 limes
  • 3/4 cup mascarpone cheese
  • Pinch salt
  • 6 cups of mixed berries (I used blueberries, strawberries, blackberries, raspberries, red currants)
  • 1/3 cup apricot preserves
  • Fresh mint leaves


Preheat oven to 350 degrees. Whisk flour, sugar, and salt in a bowl and set aside. Melt butter in a saucepan over medium high, stirring occasionally until foam dissipates. Cook the butter, stirring with a heatproof spatula for about 3 minutes until milk solids are golden brown and have a nutty aroma. Remove pan from heat and add water. When the bubbling subsides, add butter to flour mixture and stir until incorporated. Transfer dough to a 10-inch tart pan with a removable bottom and let sit for 10 minutes.

Evenly press the dough over the bottom of the pan and up the sides. Use 1/3 of the dough for the sides. Plan pan on a wire rack set into a rimmed baking sheet and bake until crust is golden brown, around 25 to 30 minutes. Let the crust cool for about an hour, then leave out a room temperature.

Microwave white chocolate, cream, lime and salt in a bowl until chocolate chips are melted. Whisk in one third of the mascarpone and 6 teaspoons lime juice, then remaining mascarpone. Pour filling into the tart shell and spread evenly.

Pick out the most photogenic berries from your pints. Evenly space them around the edge of the tart and work inward, making a cute pattern and covering up all of the filling if possible. Sprinkle with fresh mint leaves.

Microwave the apricot preserves and remaining 1 teaspoon of lime juice until liquid. Strain mixture through sieve. Gently paint the glaze onto the berries using a pastry brush. Refrigerate tart for 30 minutes. After this, you can remove the outer ring of your tart pan, slice and serve. The tart can be refrigerated for around 24 hours.

Coconut vanilla cake with strawberry buttercream

Coconut vanilla cake with strawberry buttercream

strawberry cake.jpg

Strawberries are my favourite fruit because they remind me of Strawberry Shortcake cartoons and I am literally still five years old. The combination of strawberry and vanilla bean in this cake is timeless and made even better with a subtle hint of coconut. This cake recipe is adapted from My Name is Yeh and then I added strawberry swiss meringue buttercream into the mix.


1 cup granulated sugar
1 1/4 cup all-purpose flour
3/4 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda
1 large egg
1 tbsp lemon juice
1 cup coconut milk
1 small vanilla bean, scraped
1/4 cup melted coconut oil (lukewarm or cool, but not hot)
1/2 tsp coconut extract

Strawberry swiss meringue buttercream
2/3 cup granulated sugar
5 ounces egg whites (about 4 to 5 eggs)
1 lb salted butter, room temperature and cut into 1″ cubes
2 teaspoons vanilla
2 tablespoons strawberry preserves

Toasted coconut flakes and strawberries (optional)


Pre-heat the oven to 350 degrees. Grease three 6″ cake pans, line the bottom with parchment and set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. In a medium bowl, whisk the egg, lemon juice, coconut milk, coconut extract, coconut oil and scraped vanilla bean. Make sure the coconut oil isn’t too hot or it will cook the egg. Stir the wet ingredients into the the dry ingredients until combined.

Pour the batter into three cake pans and bake for 23–24 minutes, or until a fork or comes out clean. Cool cakes on a rack for 10 minutes and then revert onto rack.

Heat sugar and egg whites in a heatproof glass or metal bowl fitted tightly over a saucepan of 2″ water. Whisk constantly until the egg white mixture reaches 140–150 F. The sugar should be dissolved and the mixture very warm, but the water shouldn’t reach a boil — that is too hot. Remove from stove. Beat using a whisk attachment in a stand mixer for about 10 minutes, until stiff peaks form.

Incorporate butter slowly into the meringue, adding one cube at a time. If using a stand mixer, beat on medium speed with a paddle attachment. The buttercream will look like it’s curdling — you’ll think you’ve made an atrocious error and will be tempted to throw it all away! Just keep going and the frosting will emulsify into heavenly silk. Add vanilla.

Spread the buttercream evenly between each layer of cake and garnish with additional buttercream and rosettes, toasted coconut and strawberries.

Chocolate cake with nutella cream cheese buttercream

Chocolate cake with nutella cream cheese buttercream



Chocolate sour cream cake

  • 1 ¾ sticks butter
  • ½ cup milk
  • 1 ⅔ cups all purpose flour
  • 1 ½ tsp. baking soda
  • ⅔ cup cocoa powder
  • 1 ½ cups granulated sugar
  • ¼ tsp. salt
  • 2 large eggs
  • ⅔ cup sour cream
  • ½ cup hot coffee

Chocolate filling

  • 75g semi-sweet chocolate (50%)
  • 2½ tbsp. butter
  • pinch of salt

Nutella cream cheese frosting

  • 1 ¼ sticks butter, softened
  • ½ cup cream cheese, cold
  • ⅓ cup + 2 tbsp powdered sugar
  • ¾ cup + 2 tbsp Nutella
  • pinch of salt

Dark chocolate glaze

  • 75g dark chocolate (70%)
  • 3 tbsp butter
  • pinch of salt


  • Crushed roasted hazelnuts
  • Milk chocolate bar, broken into pieces


Chocolate sour cream cake

  1. Preheat oven to 175°C (350°F). Butter three 6-inch (15 cm) cake pans, dust with cocoa powder and set aside.
  2. Melt the butter, add milk and set aside to cool.
  3. In a large bowl, sift the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream and beat until smooth. Add the hot coffee and stir.
  4. Divide the batter evenly between the three cake pans. Bake the cakes on the lower rack for 32-35 minutes or until a toothpick comes out clean. Let the cakes cool in their pans for at least 15 minutes, then invert onto a cooling rack to cool completely.

Chocolate filling

  1. Coarsely chop the semi-sweet chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to spreadable consistency, around 15 minutes, while you start preparing the frosting.

Nutella cream cheese frosting and assembly

  1. Beat butter until pale and creamy, about 2 minutes. Add the cream cheese, powdered sugar, nutella and salt and beat until frosting is completely smooth and fluffy. Place the bowl in the fridge for at least 10 minutes to help frosting set.
  2. Set aside a small amount of frosting in a bowl to decorate the top of the cake with rosettes.
  3. Place the first cake layer on a plate or cake stand. Spread with chocolate filling, then pipe or spread a layer of frosting on top. Don’t pipe or spread all the way out to the edge as the weight of the cake will make it spread.
  4. Place the second layer on top of the first layer. Spread second layer with chocolate filling, then pipe or spread a layer of frosting on top. Put the third layer on top. Put the cake in the fridge to stabilize it while you start making the dark chocolate glaze.

Dark chocolate glaze and decoration

  1. Coarsely chop the dark chocolate and place it in a saucepan with the butter, over low heat. Stir often until is melted. Add a pinch of salt. Let cool to room temperature but make sure it is not too thick. Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.
  2. Pipe remaining nutella frosting rosettes on top of the cake. Decorate with whole roasted and crushed hazelnuts and milk chocolate shavings.

Recipe from Linda Lomelino with changes to the topping.