Sugar-Free Berry Tart Delight

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 in the butter using a fork or pastry blender until the mixture looks like coarse crumbs with some pea-sized bits. Slowly add the water, a tablespoon at a time, and gently 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 big ball. Flatten it into a disc about 5 inches across, wrap it in plastic, and pop it in the fridge for at least half an hour to chill.

Step 3

When you’re ready, heat the oven to 400°F (200°C). Roll the cold 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 and press it into the bottom and sides, trimming away any extra. Use a fork to prick the bottom all over, then cover with 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 cools, whip together the mascarpone, cream, crème fraîche, and pudding mix in a medium bowl until soft peaks form. Spread the filling evenly into the tart shell, smoothing the top with a spatula. Arrange the berries on top in a pretty pattern, then chill the tart until you’re ready to serve.