Whipped mascarpone peach tart

Whipped mascarpone peach tart - crumbly cookie crust filled with vanilla whipped mascarpone and topped with fresh peaches shaped like a rose! A truly impressive dessert. |

Crumbly, luscious tart, loaded with fresh, juicy peaches.



Butter biscuit crust

  • 200g (7 oz) butter biscuits(you can use vanilla wafers or similar)
  • 45g (3 TBSPs) granulated sugar
  • 1/4 tsp salt
  • 130g (9 TBSPs) unsalted butter, melted

Whipped mascarpone

  • 375g (1 1/2 cups | 13oz) mascarpone cheese, room T
  • 180ml (3/4 cup) whipping or heavy cream, room T
  • 40g (1/4 cup) powdered sugar
  • 1 teaspoon vanilla extract

5 large peaches, halved, pitted, thinly sliced


  1. Preheat oven to 180°C (350°F), line the bottom of a 23-cm | 9-inch springform cake pan or tart pan with parchment paper, set aside.
  2. Make the crust:
    Place biscuits/cookies in a food processor and blend on high until they’re completely crumbly. Transfer to a large mixing bowl and stir in sugar and salt. Pour over the melted butter while it’s still warm-hot. Stir with a fork until the crumbs come together and resemble wet sand. If you pinch the crumbs together with your hand they should stick together.
  3. Transfer to the prepared pan and push crumbs down the bottom and slightly up the sides. Tightly press the crumbs together using a measuring cup, the crust needs to be compact.
  4. Bake in the oven for about 10 minutes, just until it’s golden brown. Remove from oven and let cool completely. If any areas have risen, gently push the crust down with the back of a spoon.
  5. Make the filling:
    Combine mascarpone, cream, sugar and vanilla extract in the bowl of your mixer/food processor with a whisk attachment. Whisk on lowest speed just until the ingredients come together and light peaks form.
  6. Spread over crust evenly and chill for at least 2 hours.
  7. Decorate with peach slices soon before serving for best effect. Start by placing a small slice in the middle of the tart. Then keep adding slices around in a circular motion, with slices only slightly overlapping. Eat tart within a day.


You can easily make the crust a day ahead, keep it covered and in the fridge. Everything else should be done the day of serving, because fresh sliced peaches don’t last too long.

TIP: Make sure you slice the tart with a big, super sharp knife. Slowly start outlining the slice by cutting through the peaches first, very gently. Then once you’ve done that, you can use more force to cut through the rest of the tart, as it’s not as delicate as the fruit.

Keywords: summer