Vanilla Philly, Preserved Fruits and Mascarpone Tart

A recipe developed exclusively for Philadelphia Professional by Dean Crews
1h 30min
Prep time
1h 45min
Total time


    The makings of the

    Vanilla Philly, Preserved Fruits and Mascarpone Tart

    1. 1

      Hull the fruit and place in a bowl, sprinkle over the caster sugar and allow to sit at room temperature for 1 hour minimum to soften and sweeten the fruit.

    2. 2

      Roll out the puff pastry and heavily prick the pastry with a fork to prevent it from rising too much.

    3. 3

      Egg wash the pastry and then place in a 200 °C preheated oven.

    4. 4

      Cook till golden brown all over and then take out and allow to cool at room temperature.

    5. 5

      Once cool, cut the pastry in half width ways so you have two cooked pastry sheets.

    6. 6

      Whisk the mascarpone, icing sugar and Philadelphia with the vanilla pod till mixed, then place the mixture in a piping bag.

    7. 7

      Assemble the tart by piping the cheese mix in spots on the first pastry sheet and placing the fruit in the gaps.

    8. 8

      Once the first layer is complete, stack the second pastry sheet on top and repeat the process.

    9. 9

      Scatter the mint and any remaining juice from the fruit over the top, then finish with a dusting of icing sugar.


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    Vanilla Philly, Preserved Fruits and Mascarpone Tart

    Nutritional Information

    Typical valuesPer Serving
    Energy3438.0 kJ
    Energy821.7 kcal
    Fat60.0 g
    Carb53.0 g
    Protein14.0 g
    Saturated fat36.0 g
    Salt0.8 g
    Dietary fibre4.6 g
    Sugars26.0 g