First, gather up and measure out all of your buttery crust ingredients.
Next, use a blending whisk to mix together the flour and salt in a glass mixing bowl.
Then, in a separate glass mixing bowl, drop in the brown sugar and the cubed, softened butter.
Use an electric hand mixer to cream together the softened butter and brown sugar until fluffy. Then, mix in the vanilla extract.
Next, slowly pour the dry ingredient mixture into the butter mixture and beat together at low speed until just incorporated. Be careful not to over mix the dough. When it’s ready it should come together and pull away from the sides of the bowl.
Then, knead the dough slightly and use your hands to shape the dough into a ball.
Wrap the dough in plastic food wrap and transfer to the refrigerator for 30 minutes.
While the dough is chilling, preheat the oven to 350°F and round up the Extra long tart pan and the vegetable shortening.
Then, use the shortening to thoroughly grease the entire inside of the long tart pan.You can protect your hands with food- safe disposable gloves or a ziploc bag for this step to save your hands from getting greasy if you prefer.
Once the dough has properly chilled, unwrap the dough ball and use a rolling pin to roll it out evenly.
Then, press the dough into the tart pan, making sure to press in the corners and up the sides well. Use a knife to cut away the excess dough from the edges.
Next, use a fork to poke several holes in the dough to keep it from rising and puffing up while baking.
Lastly, bake the dough crust for approximately 15 minutes, or until the edges begin to brown lightly. Let the crust cool completely in the pan before adding in the filling, this should take about 30 min.If the crust got too puffy while baking, just press it back down lightly with the backside of a spoon right after removing it from the oven.
Filling
First, gather and measure out all of the yummy filling ingredients.
Next, in a separate mixing bowl, beat the heavy cream with the hand mixer for a few minutes until stiff peaks form.
Then, in a separate large bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract in a glass mixing bowl. Beat them all together with an electric hand mixer until smooth.
Fold the whipped cream into the mascarpone mixture and mix together well with a silicone spatula.
Then, spoon the mascarpone filling into the cooled tart crust.
Spread the filling evenly into the crust and use a cake knife to make a cute swirl or design on top.
Garnish
To prepare the garnishes, start by zesting the lemon with a zester.
Then, wash and prepare the other fruits and berries. I like to slice my fresh strawberries before garnishing with them.
Finally, garnish and decorate your homemade mascarpone tart with the fresh strawberries, blueberries, and blackberries. Top with the fresh lemon zest, serve and enjoy!