Mini Mascarpone Tarts with Drunken Blackberries
A Taste of Slow Summer
The first days of an Australian summer carry a particular kind of light. It’s soft, golden, and full of promise. The air hums with warmth, markets fill with ripe berries, and weekends stretch into easy, unhurried afternoons. These are the moments that invite simplicity, with good company, something chilled to drink, and a dessert that feels effortless yet quietly special.
These Mini Mascarpone Tarts with Drunken Blackberries are made for such occasions. A recipe that balances ease and well, they just look gorgeous on the table too. It celebrates seasonal abundance and the mindful pleasure of making from scratch… or close enough to it.
The Beauty of Seasonal Simplicity
Cooking seasonally is a gentle reminder of rhythm - nature’s, and our own. In late spring and early summer, blackberries begin to appear along fences and garden edges across much of Australia. For those who like to wander, foraging a small handful of wild fruit can be both grounding and joyful, a return to the source, if you will.
Here, those berries are soaked in a splash of gin until they take on a subtle perfume - slightly sweet, slightly wild. Paired with a crisp shortcrust and a cloud of vanilla mascarpone, they become something both rustic and refined.
The Recipe
Serves: 6–8
Prep time: 20 minutes + overnight soak
Cook time: 15 minutes
Ingredients
- 4–6 blackberries or mulberries, sliced into rounds
- 1 tbsp (20ml) gin
- 1 sheet (425g) good-quality shortcrust pastry
- 125g (½ cup) mascarpone
- 125ml (½ cup) pure cream
- 1 vanilla bean, split
- 1 tbsp bitter dark chocolate (85%), grated
- Maple syrup, for serving
- Handful edible flowers
Method
- Soak blackberries in gin for at least 20 minutes, ideally overnight.
- Preheat oven to 180°C and grease 12 mini fluted tart tins.
- Roll pastry to 5mm thickness on a lightly floured surface. Cut circles slightly larger than tins and line them gently. Trim, then chill for 20–30 minutes.
- Line with baking paper and pie weights. Blind bake for 7 minutes, then remove weights and bake for 4–5 minutes until golden. Cool completely.
- Scrape seeds from the vanilla bean into a bowl with mascarpone and cream. Beat until soft peaks form; do not overmix. Chill until ready to serve.
- Spoon mascarpone mixture into tart shells. Top with grated dark chocolate, gin-soaked blackberries, a drizzle of maple syrup, and a few edible flowers.
Gather. Share. Slow Down.
There’s something quietly grounding about ending a meal with these tarts — the gentle contrast of textures, the faint whisper of gin, the sweetness of berries warmed by the day’s sun. They don’t ask for perfection, only presence.
Serve them outdoors, under the shade of a tree or around a worn timber table. Let conversation stretch out. Let the moment linger — that’s the real recipe here.
FAQ
Q1: Can I use other berries instead of blackberries?
Yes — mulberries, raspberries, or even boysenberries work beautifully in this recipe.
Q2: What if I don’t have gin?
You can substitute with a few drops of vanilla extract or elderflower cordial for a non-alcoholic version.
Q3: How far in advance can I make them?
The tart shells can be baked the day before; fill just before serving for best texture.
Q4: Are these suitable for outdoor entertaining?
Absolutely. Keep the mascarpone chilled until serving and garnish just before guests arrive.
Q5: Can I make one large tart instead of mini versions?
Yes — use a 22cm tart tin and increase baking time slightly until golden.