Besides tiramisu, there are plenty of ways to use mascarpone- whether savory or sweet. I kept on coming across tarts with blueberries and lemon, but I am not a particular fan of lemon flavored desserts. You may have noticed, I am a huge fan of vanilla beans and I would reccomend not spending your money on expensive extracts, but buy your Madagascar vanilla beans in bulk. They are one of my secret ingredients in many of my baking recipes. Look forward to hearing what you think of this recipe!



1 1/2 cups all- purpose flour

1 stick of butter, chopped into tablespoons

1 tbsp cold water

2 tbsp vanilla extract

1/2 cup of powdered sugar, sifted

3 egg yolks

1 egg white (for brushing only)

Coconut oil spray


17.5 oz mascarpone

2 madagascar vanilla beans, seeds only

2-4 cups of fresh blueberries (depends on how many you would like to place on top)

1/2 cup of powdered sugar, and more for top of blueberries


  • First off is the crust, place all-purpose flour, butter and powdered sugar in electic mixer with a dough hook for kneading;

  • Slowly add the egg yolks, vanilla and cold water to help the dough come together;

  • Put some flour on your kitchen surface so you can knead the dough by hand to form into a ball;

  • Cover dough with plastic wrap and refrigerate for 1 hour or until you are ready to prepare the tart;

  • When you are ready, preheat your oven to 350 F;

  • Place the dough on the floured surface once again and use a floured rolling pin to roll out the dough until it is able to fit in a circular loose-bottomed tart tin;

  • Spray tart tin with coconut spray and then place dough within the tin;

  • Once settled into the tart tin poke the bottom of the crust with a fork and then brush the crust with the egg white;

  • Refrigerate for another 30 minutes or so;

  • Take the crust out of the refrigerator and place parchment paper in the center of the crust as well as either pie baking weights or rice;

  • Bake crust for 10-12 minutes;

  • In the meantime, in the electric mixer, blend the mascarpone, vanilla bean seeds and sugar together until creamy;

  • Take out the crust and remove paper and weights so the crust can cool;

  • Once cooked, spread the mascarpone filling evenly inside the crust;

  • Cover with blueberries and dust with powdered sugar;

  • and serve!