Mascarpone Custard and Berry Tart

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

It’s not your classic New York cheesecake, but this Italian-inspired version is equally addictive. We all love berry-topped cheesecakes; in this recipe the berries are on the bottom. Serve warm for maximum sensual effect.



  • cups all-purpose flour
  • ¼ cup sugar
  • ¼ poun



For the pastry, mix the flour and sugar in the bowl of an electric mixer or food processor. Cut or process in the butter with short pulses until the mixture resembles cornmeal. Whisk together the yolk, cream, Frangelico, and zest in a small bowl. Add to the dough mixture and mix or process in with short pulses until the dough just comes together. Gather the dough into a ball