Blueberry & Mascarpone Tarts (Low Carb & Gluten Free)

  • Yield: 1 large (10 inch) tart/pie or 10 small (3 inch) tarts 1x


A beautiful and delicious low carb and gluten free dessert – perfect for special occasions (or anytime!)



  • 1 batch Lemon Almond Shortbread Dough
  • 8 oz Mascarpone cheese (or cream cheese) softened
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar substitute
  • 1 tsp lemon zest (garnish)
  • 1/4 cup fresh blueberries (garnish)
  • For the blueberry sauce (optional)
  • 1 cup blueberries
  • 1 tsp sugar substitute


  1. Per the recipe instructions, bake the shortbread dough into one large tart or pie crust, or 10 smaller tarts. Cool.
  2. In a medium bowl, whip the Mascarpone lightly with a fork until soft – do not use a mixer or it will separate! In another medium bowl, whip the heavy cream and 1/4 cup sugar substitute together until stiff peaks form (you can use a mixer for that). Add 1/3 of the whipped cream to the mascarpone and gently fold together until combined. Add that mixture gently into the remaining whipped cream and fold until fully combined.
  3. For the blueberry sauce
  4. In a small blender or food processor, puree the blueberries and sugar substitute together. Strain through a fine sieve.
  5. To assemble the tarts
  6. If serving within an hour, spread the blueberry sauce onto the tart crust. Spread or pipe mascarpone mixture onto the tart. Garnish with fresh blueberries and lemon zest.
  7. If not serving right away, assemble without the blueberry sauce (to avoid the crust getting soggy) and then serve it on the side.


Approximate nutrition info:
For 1/8th tart, no sauce: 468 calories, 47g fat, 4g net carbs, 9g protein
For 1/8th tart, with sauce: 478 calories, 47g fat, 6g net carbs, 9g protein

For one small tart, no sauce: 374 calories, 37g fat, 3g net carbs, 6g protein
For one small tart, with sauce: 384 calories, 37g fat, 5g net carbs, 6g protein


  • Serving Size: 1/8th tart/pie or 1 small tart