Late-Summer Bee Sting Berry Tart (No-Bake!)
Can we sneak in one last summer dessert?
I think we can.
I honestly meant to share this at the end of August, but the internet is basically dead at that time, so I waited. Because when you have a recipe that looks like a literal JEWEL, it deserves an attentive, eager audience.
You start by buying a fluted French tart pan, which is a necessary purchase for this treat. Not only is it a versatile vehicle for any myriad of gorgeous recipes — this isn’t spon, btw! — it costs barely $10, so there’s no reason not to get it. Anyhoo, grease up your tart pan with a whole lot of shortening, then prepare a crust of crushed chocolate wafers + melted salted butter. Spread this mixture along the bottom and up the edges of the tart pan, smoothing with the back of a tablespoon as you do. When you’re satisfied, pop it in the freezer to solidify, and you’re already half-way there.
Next prepare the filling, which is where the “bee sting” lingo comes into play. A delicate combination of mascarpone cheese, half & half, vanilla, and honey makes this filling creamy, sweet, and dangerously easy to make. Simply add all four ingredients to a food processor, blend until smooth, and that’s it!
Pour it over the frozen chocolate crust, then set in the freezer till you’re ready to eat.
When it’s time, gently push-up the bottom of the tart pan to separate it from the outer rim. With the crust now visibly exposed — you drooling yet? — decorate the top with a SLEW of mixed berries, slivered almonds, and some very heavy drizzles of honey. Take some photos, brag on Insta, then eat!!
This easily slices in a still-frozen state, so serving it is just as simple as making it.
The combination of tart + sweet berries, velvety mascarpone cheese, sumptuous chocolate crust, and pronounced honey flavor — SO much honey!! — make this dessert undeniably delicious. It’s perfectly dainty for brunch, impressive to serve to a crowd, and simple enough for dinner with friends. The taste is wondrously light for such rich flavor, and the combination of textures is truly outrageous.
Creamy filling + crunchy crust + bouncy berries + slick honey? It’s basically magic.
And in case you’re not counting, this has just 10 ingredients AND is no-bake!
Late-Summer Bee Sting Berry Tart
- 9 oz chocolate wafers
- 1/2 cup + 2 tbsps salted butter, melted
- 1 lb mascarpone cheese
- 1/2 cup half & half
- 1/2 tsp vanilla
- 1/3 cup honey + more for drizzling
- 6 oz strawberries, halved
- 3 oz blueberries
- 3 oz raspberries
- 1/4 cup roughly chopped slivered almonds
- shortening to grease
- Amply grease a 10″ fluted French tart pan with shortening.
- In a food processor grind the chocolate wafers into crumbs. Next add the melted butter, pulsing until all crumbs are well coated. Transfer the buttered crumbs to the fluted tart pan, spreading along the bottom and up the edges to create a crust. Smooth/even with the back of a tablespoon, then set in the freezer for 30 minutes.
- Clean out the food processor. Bring the mascarpone cheese to room temperature.
- When ready, in the food processor combine the mascarpone, half & half, vanilla, and honey, pulsing until well combined. Transfer this mixture to the chilled chocolate crust, smoothing out along the edges in an even layer. Chill in the refrigerator for at least 1 hour until the tart is set, or overnight. If chilling overnight, you can cover the tart pan with aluminum foil.
- To serve, decoratively layer with the mixed berries, sprinkle with slivered almonds, and drizzle with additional honey. Slice and eat!