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Wild Berry Mascarpone Meringue Tartlets

  • Author: Bake to the roots
  • Prep Time: 80
  • Cook Time: 26
  • Total Time: 120
  • Yield: 5 1x



For the dough

  • 1 3/4 cup (230g) all-purpose flour
  • 1/4 cup (50g) sugar
  • pinch of salt
  • 1/2 cup (120g) cold butter
  • 23 tbsp. ice water

For the filling

  • 8.8 oz. (250g) mascarpone
  • 1 large egg
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) heavy cream
  • 1 tsp. vanilla paste
  • 1 tsp. cornstarch

For the berry topping

  • 10.6 oz. (300g) mixed berries, fresh or frozen
  • 3/4 cup (180ml) cherry juice
  • 1.2 oz. (35g) sago pearls
  • 1/4 cup (50g) sugar

For the meringue

  • 1.7 fl.oz. (50ml) water
  • 1 cup (200g) sugar
  • 2 egg whites
  • pinch of salt


  1. Mix the flour, sugar and salt in a large bowl until combined. Add the cold butter in small pieces and toss in the flour mixture. Use a pastry cutter and cut the butter into pea-size pieces. Add one tablespoon water after another and knead until the dough starts coming together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 60 minutes.
  2. Cut the dough into 5 equal pieces and roll out one piece after another on a floured surface slightly bigger than the tartlet tin. Transfer to tartlet tins with loose bottoms, press to the bottom and sides to get a nice crust. Remove overlapping dough. Place in the fridge until needed.
  3. Preheat the oven to 350°F (180°C). For the filling add the mascarpone, egg, sugar, heavy cream, vanilla paste and cornstarch to a bowl and mix until well combined. Divide the filling between the prepared crusts and bake in the oven for 24-26 minutes. Take out of the oven and let cool down on a wire rack.
  4. While the tartlets are cooling down, prepare the berry topping. Wash the berries and let dry. If you are using frozen berries, let defrost.
  5. Add the cherry juice, sago pearls and sugar to a small saucepan and bring to a boil. Reduce the heat to low, cover with a lid and let simmer for 20-30 minutes. The mixture is good, if the pearls are completely dissolved. Keep an eye on the mixture and stir from time to time, cause the pearls tend to stick to the bottom of the pan. When the mixture is thickened, remove from the heat, add the berries and gently mix until all berries are covered. Let sit for some time, then spread on top of the baked tartlets. Place in the fridge for at least 30 minutes.
  6. For the meringue add the water and 3/4 of the sugar (150g) to a small saucepan and bring to a boil – the sugar should dissolve completely. Take from the heat and let cool down a bit. Add the egg whites and the pinch of salt to large bowl and beat on high speed until it gets foamy. Slowly add the remaining sugar (1/4 cup/50g) and continue whisking until stiff peaks form. While the machine is still whisking the egg whites, slowly add the sugar syrup in a steady stream. The meringue should be thick and glossy. Transfer into a piping bag with a star tip and pipe small dollops on top of the tartlets. Brown the tips with a kitchen torch and serve.


  • Enjoy baking!