Indulge in the Ultimate Holiday Dessert: Creamy Cranberry Mascarpone Tart with Toasted Pecan Shortbread Crust
Are you searching for a show-stopping dessert that deviates from the traditional holiday pie lineup? Look no further than this exquisite Creamy Cranberry Mascarpone Tart with Pecan Shortbread Crust. It’s a delightful fusion of rich, creamy textures and bright, tangy flavors, all nestled in a wonderfully crisp, nutty crust. Perfect for Thanksgiving, Christmas, or any festive gathering, this tart promises to be a memorable addition to your holiday table, offering a sophisticated twist on classic seasonal ingredients.
This festive tart is a symphony of flavors and textures, meticulously crafted to ensure every bite is an experience. You’ll be captivated by how the luxuriously rich, cheesecake-like mascarpone filling beautifully complements the vibrant, tart jammy cranberries. And the foundation? A crisp, buttery pecan shortbread crust that provides the perfect nutty counterpoint, holding all these delectable elements together with delightful precision. It’s a harmonious blend that truly has a little something for everyone to love, and we promise, they will!
Beyond its incredible taste, this cranberry mascarpone tart offers another significant advantage: it’s a fabulous make-ahead option for your busy holiday schedule. Since it finishes setting up in the fridge, it conveniently frees up your precious oven space for other crucial dishes, making your holiday preparations much smoother and stress-free. Imagine having a stunning dessert ready to go, allowing you to relax and enjoy the festivities.
Table of Contents
- Three Distinct Layers of Flavor
- Essential Ingredients You’ll Need
- How to Make This Cranberry Mascarpone Tart
- Tips for Storing and Making This Tart in Advance
- FAQs for This Recipe
- More Holiday Tart Recipes
- Get the Full Recipe
Three Distinct Layers of Flavor
The magic of this cranberry mascarpone tart lies in its thoughtful construction, featuring three perfectly harmonized layers, each contributing uniquely to the overall experience:
- Nutty Butter Pecan Shortbread Crust: This isn’t just any crust; it’s a foundation of rich, buttery shortbread infused with the deep, warm flavor of toasted pecans. It bakes up incredibly crisp, providing a delightful textural contrast to the smooth filling and offering a hint of savory nuttiness that balances the sweetness. The aroma of pecans baking is simply irresistible!
- Rich and Creamy No-Bake Mascarpone Filling: The heart of this tart is its luxurious filling, reminiscent of a silky-smooth no-bake cheesecake. Made with delicate mascarpone cheese and whipped cream, it’s exceptionally rich yet surprisingly light and airy. Mascarpone, an Italian cream cheese, offers a higher fat content and a milder, sweeter flavor than traditional cream cheese, resulting in an incredibly decadent and velvety texture that melts in your mouth.
- Spiced Cranberry Sauce Topping with Cinnamon, Nutmeg, and Citrus: Crowning this magnificent tart is a vibrant, homemade cranberry sauce. It’s not merely a sweet fruit layer; it’s infused with warming cinnamon, aromatic nutmeg, and bright citrus zest, which adds an invigorating tartness and a complex depth of flavor. This topping brilliantly cuts through the richness of the mascarpone filling, creating a perfectly balanced dessert that sings with holiday cheer.
If topping a pie or tart with cranberry sauce sounds unconventional, let me assure you that in this recipe, it is 100% at home. The bold, fruity, and spiced notes of the cranberry sauce provide an essential counterpoint, preventing the tart from being overly rich and ensuring a refreshing, seasonal fruity element in every bite.
Essential Ingredients You’ll Need
Crafting this incredible Cranberry Mascarpone Tart requires a selection of high-quality ingredients to achieve its signature rich flavors and perfect textures. While the full list with precise measurements is detailed in the recipe card below, here’s an overview of the key components you’ll be gathering:
- For the Pecan Shortbread Crust: All-purpose flour, granulated sugar, salt, fresh grated nutmeg, toasted pecans (essential for depth of flavor!), cold unsalted butter, a large egg yolk, and a touch of ice-cold water.
- For the Mascarpone Filling: Softened mascarpone cheese (look for it in the specialty cheese section), granulated sugar, and pure vanilla extract for warmth, and heavy whipping cream for that irresistible airy texture.
- For the Spiced Cranberry Topping: Fresh or frozen cranberries, light or dark brown sugar for a hint of caramel, apple cider juice for sweetness and liquid, vibrant orange zest for brightness, a few grates of fresh nutmeg, and a cinnamon stick for a delightful aromatic infusion.
Each ingredient plays a crucial role, from the nutty crunch of the pecans to the creamy luxury of mascarpone and the zesty burst of cranberries. Sourcing fresh, good-quality ingredients will elevate your tart from delicious to truly unforgettable.
How to Make This Cranberry Mascarpone Tart
Creating this stunning Cranberry Mascarpone Tart is a straightforward process, broken down into three distinct, manageable steps. While some chilling time is required, the active prep and cook times are relatively short, making this a perfect project for any home baker.
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Make the Pecan Shortbread Crust.
The journey to this magnificent tart begins with its foundation: a rich and flaky pecan shortbread crust. This comes together quickly and effortlessly, especially with the help of a food processor. Remember, don’t skip the crucial step of toasting your pecans beforehand; this simple action dramatically intensifies their nutty flavor and aroma, adding an essential depth to the crust. Once your dough is perfectly mixed, press it evenly into a 9-inch tart pan (preferably one with a removable bottom for easy serving). Then, blind bake it at 350°F until it reaches a beautiful golden brown. Blind baking ensures a crisp, fully cooked crust that won’t become soggy once the creamy filling is added. For all the best practices and detailed advice on achieving a perfect blind-baked crust every time, you can see all of my tips for blind baking crust here. This step lays the groundwork for a truly exceptional dessert.
The pecan shortbread crust coming together in the food processor and pressed into the tart pan, ready for blind baking. -
Prepare the Mascarpone Filling.
Next, we create the luscious mascarpone filling, which is essentially a no-bake cheesecake in tart form. This exquisite filling is crafted from creamy mascarpone cheese and delicately whipped cream, resulting in a texture that is both incredibly rich and wonderfully light. Mascarpone lends a sophisticated richness and subtle sweetness that sets it apart. If you happen to have difficulty finding mascarpone, regular full-fat cream cheese can be used as a substitute, though the final filling will be a bit tangier and less intensely creamy. After you’ve gently spread this heavenly filling into your completely cooled, baked crust, the most important step is patience. Place the tart in the refrigerator to set up for a minimum of 6-8 hours. This prolonged chill time is crucial for the filling to firm up properly, ensuring clean slices and a perfect texture.
Whipping the mascarpone mixture to create the smooth and creamy tart filling. -
Cook the Cranberry Sauce Topping.
The final layer is the vibrant, spiced cranberry sauce topping. In a medium saucepan, combine fresh or frozen cranberries, a hint of brown sugar for sweetness and depth, apple juice for moisture and flavor, a fragrant cinnamon stick, and a pinch of fresh nutmeg. Bring this mixture to a gentle boil, then reduce the heat and let it simmer. Stir occasionally as the cranberries begin to burst and the sauce gradually thickens. Be mindful not to overcook it, as the sauce will continue to thicken significantly as it cools. For the best aesthetic and texture, I personally prefer the sauce to be a little looser when it’s warm, as it will achieve the perfect jammy consistency once chilled. Allow the sauce to cool completely before you spoon it generously over the set mascarpone filling. This ensures the layers remain distinct and beautiful.
The glistening, jammy cranberry sauce simmering with spices, ready to top the tart. -
Chill and Serve.
Once assembled, your tart is almost ready for its grand reveal! Store the entire tart in the fridge until you’re ready to serve. This final chill allows all the flavors to meld beautifully and ensures a perfectly set dessert that slices cleanly. For detailed guidance on optimizing your holiday prep, see my comprehensive tips below for making this tart in advance – you have plenty of flexible options!
Tips for Storing and Making This Tart in Advance
One of the many charms of this Cranberry Mascarpone Tart is its exceptional make-ahead potential, a true blessing during the bustling holiday season. All of its individual components can be prepared in advance and stored separately, or you can partially or fully assemble the tart ahead of time, offering fantastic flexibility for your schedule.
Pecan Shortbread Crust: Once baked and cooled, your crust can be stored at room temperature, securely covered with plastic wrap, for 3-5 days. For even longer planning, it freezes beautifully – either baked or unbaked – for a month or more. Just ensure it’s wrapped meticulously to prevent freezer burn. If you plan to bake it from frozen, there’s no need to thaw it first; simply proceed with baking as directed.
Mascarpone Filling: For the best results and texture, the mascarpone filling should be prepared and then immediately spread into the baked tart crust. Once assembled this way, the tart needs to be refrigerated to set completely. You can store this partially assembled tart (crust and filling) in the refrigerator for up to 2-3 days before adding the cranberry topping.
Cranberry Topping: The spiced cranberry sauce topping is incredibly versatile for make-ahead convenience. It can be prepared up to 2 weeks in advance and stored in an airtight container in the fridge. For optimal presentation and freshness, I recommend spooning the cranberry topping onto the tart no more than 12 hours before serving. This keeps its vibrant color and glossy appearance at its peak. Alternatively, if you prefer, you can store the entire tart (with filling but without topping) and the cranberry sauce separately, then spoon the sauce over the tart or individual slices just before serving. This gives you maximum control over the visual appeal.
No matter which method you choose, this tart’s adaptability makes it a perfect dessert to prepare in stages, ensuring a stress-free and delicious holiday celebration.
FAQs for This Recipe
Here are some common questions you might have about making this delicious cranberry mascarpone tart:
Yes, you absolutely can use full-fat cream cheese as a substitute if mascarpone is hard to find. However, it’s important to note that the filling won’t be quite as creamy, rich, or mild as it would be with mascarpone. Cream cheese tends to have a tangier flavor and a slightly denser texture. Most well-stocked grocery stores now carry mascarpone cheese, usually located in the specialty cheese or deli section near other soft cheeses like ricotta.
Yes, this versatile recipe will work wonderfully in a traditional 9-inch pie pan. A pie pan might give you slightly deeper slices, but the flavor and texture will remain just as fantastic. The baking times for the crust should be very similar, though always keep an eye on it for that perfect golden brown.
Absolutely! While the pecan shortbread crust adds a unique nutty flavor, you have several excellent alternatives depending on your preference or dietary needs (e.g., if you need a nut-free option). You could opt for a standard shortbread crust for a classic buttery base, a graham cracker crust for a simpler, sweeter, and slightly crunchier texture, or even a flaky butter pie crust for a more traditional, rustic feel. Each option will bring a slightly different character to the tart, allowing you to customize it to your liking.
More Holiday Tart Recipes
If you’re looking for more delightful tart recipes to grace your holiday table or simply satisfy your dessert cravings, explore these other fantastic options:
Get the Full Recipe
Ready to bake this incredible Cranberry Mascarpone Tart? Here is the complete recipe, including detailed ingredient lists, step-by-step instructions, and helpful notes. This cranberry mascarpone tart recipe was originally published in November 2015 in partnership with Diamond of California, a testament to its enduring deliciousness.
Cranberry Mascarpone Tart with Pecan Crust
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Ingredients
Crust:
- 1 ¼ cup all-purpose flour (150 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon salt
- ¼ teaspoon fresh grated nutmeg
- ½ cup pecans , toasted (56 grams)
- ½ cup unsalted butter , cold and cubed (1 stick, 113 grams)
- 1 large egg yolk
- 1-2 tablespoons ice cold water
Filling:
- 8 oz mascarpone cheese , at room temperature (113 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream (250 ml)
Topping:
- 6 oz cranberries , fresh or frozen (half a bag, 170 grams)
- ⅓ cup packed light or dark brown sugar (70 grams)
- ⅓ cup apple cider juice (75 grams)
- Zest of 1 orange
- A few grates of fresh nutmeg
- 1 cinnamon stick
Equipment
Instructions
To make the crust:
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Grease a 9-inch by 1-inch tart pan (preferably with a removeable bottom) with non-stick baking spray or grease with butter and flour.
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In the bowl of a food processor, combine the flour, sugar, salt, nutmeg and pecans. Add the butter and pulse a few times until the pieces of butter are broken up. Combine the egg yolk and 1 tablespoons of water and add to the food processor while it is running. Pulse until the mixture starts to come together (the processor will make a loud sound).
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Press the mixture into the prepared tart pan. Chill in freezer for 30 minutes. Meanwhile, preheat oven to 350°F.
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Line chilled crust with greased foil or parchment paper, and fill with pie weights or dried rice or beans. Bake for 20 minutes until edges of the tart appear set, then remove weights and foil and bake until the bottom is barely golden brown, about 10 minutes more. Let cool completely.
To make filling:
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In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the mascarpone cheese, sugar and vanilla until smooth and creamy.
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Beat heavy cream to soft peaks with wire whisk attachment (first transfer mascarpone mixture to a separate bowl if you need to use the same mixer bowl). With mixer on low, slowly spoon mascarpone cream mixture until incorporated and smooth. Spread into cooled crust.
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Place tart in the fridge to set up for at least 6-8 hours before serving. The tart can be stored like this for up to 2-3 days.
To make topping:
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In a medium saucepan combine cranberries, brown sugar, apple cider, orange zest, nutmeg and cinnamon stick. Bring to a boil, then reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10-15 minutes. Let cool completely.
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Spoon the cranberry sauce over the tart. It can be stored in the fridge this way for up to 12 hours (after that it doesn’t look as nice). If you want to store the tart in the fridge for longer, I recommend storing the cranberry sauce separately (in the fridge for up to 2 weeks) and adding it right before serving.
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All tart leftovers should be stored in the fridge.
Notes
- Freshly grated nutmeg is preferred for flavor but you can also use ground nutmeg.
- Toasted pecans have more flavor than raw pecans. Toast in a 350°F oven for 10 minutes, then cool completely.
- Look for mascarpone cheese in the specialty cheese section of your grocery store. You can substitute for full-fat cream cheese, but tart won’t be as rich or creamy.