No-Bake Mascarpone Tart with Fresh Fruit
A smooth, creamy no-bake mascarpone tart layered with fresh fruit and a naturally sweetened nut-and-date crust. Simple to assemble, beautifully fresh, and perfect for holidays, brunches, or warm-weather gatherings. Customize it with seasonal fruit or try the apple-coffee variation for a cozy fall version.
Servings: 10 to 12 Servings
Calories: 486kcal
Equipment
- 1 Stand Mixer with whisk attachment You can also use a large bowl and a handheld mixer.
- 1 high-speed blender like a Vitamix
- 1 rubber spatula You can also use a large butter knife or the back of a spoon.
Ingredients
For the Crust
- 2 cups cashews or hazelnuts or pecans 273 grams
- 1 cup steel-cut oats gluten-free, 189 grams
- ½ cup pumpkin seeds or roasted sunflower seeds 70 grams
- ½ teaspoon salt
- ½ teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- 7 Medjool dates About 140 grams
- ¼ cup coconut oil 35 grams
Filling and Topping
- 16 ounces mascarpone 455 grams
- 3 tablespoons raw coconut crystals or coconut sugar
- 1 tablespoon amaretto liqueur or more as desired (optional)
- 2 bananas peeled and sliced crosswise
- 1 pound fresh raspberries strawberries, or your fruit of choice (450 grams)
Instructions
Make the Crust
- Place cashews, oats, seeds, and salt in a high-speed blender. Coarsely chop for a couple of seconds on medium speed.2 cups cashews or hazelnuts or pecans, 1 cup steel-cut oats, ½ cup pumpkin seeds or roasted sunflower seeds, ½ teaspoon salt
- Pause the blender. Add ginger, vanilla extract, dates, and coconut oil.½ teaspoon fresh grated ginger, 1 teaspoon vanilla extract, 7 Medjool dates, ¼ cup coconut oil
- Blend everything on the highest speed setting until completely pulverized, and you have obtained a sticky, smooth mixture—use a temper to rotate the ingredients around the blade if you are using a Vitamix.
- The crust will feel at first crumbly, warm, sticky, and oily. Use your hands to form a rough ball and let it cool a bit at room temperature (a few minutes).
- Transfer the mixture immediately to a 9-inch tart pan and evenly press into the pan (careful because parts can still be hot). The crust should feel sticky and oily but more solid.
- Aim for an even layer across the base and slightly up the sides to form a sturdy tart shell. Cover and refrigerate while making the tart filling.
Filling and Topping
- Beat lightly the mascarpone at a medium speed—using a hand or stand mixer.16 ounces mascarpone
- Gradually add the coconut crystals and amaretto (optional). Continue to mix on medium speed until thoroughly combined, and the mascarpone turns into a firm, thick consistency (a couple of minutes).3 tablespoons raw coconut crystals or coconut sugar, 1 tablespoon amaretto liqueur
- Take the tart crust out of the refrigerator and layer with sliced bananas.2 bananas
- Transfer the mascarpone mixture on top of the bananas and, while pressing down (to hold the banana slices in place), evenly spread the mixture to fill the tart crust.
- Top evenly with fresh raspberries (or fruit of your choice).1 pound fresh raspberries
- Cover and place in the refrigerator for at least 2 hours or overnight before serving.
- Keep stored in the refrigerator for up to 4 or 5 days.
Notes
Chill time: A minimum of two hours of chill time is necessary for clean slicing.
Toppings: I encourage you to get creative and playful with your toppings!
Apple-coffee topping variation:
- Core, peel, and slice about 2 to 3 apples crosswise into ¼ inch slices (assuming each apple gets you about 12 slices).
- In a large skillet, melt one tablespoon (coconut) butter.
- Add the apple slices, three tablespoons of brewed coffee, ¼ teaspoon Stevia powder, or coconut sugar to taste.
- Cook and gently stir until apple slices are tender (about 7 to 8 minutes).
- Let it cool, and neatly arrange the apple slices on top of the mascarpone tart with some coffee beans and hazelnuts to garnish.
Nutrition
Serving: 1 | Calories: 486kcal | Carbohydrates: 39g | Protein: 10g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 121mg | Potassium: 391mg | Fiber: 6g | Sugar: 18g | Vitamin A: 576IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 3mg
