Vanilla Mascarpone Fruit Tart {Spelt Crust & Sugar Free}

Dessert | October 8, 2015 | By

As I may have mentioned, I’m in the process of studying for the bar exam at the moment. So as you may have noticed, I have been spending a lot of time in the kitchen lately. Why? Because to me cooking and baking is one of the best relaxations. The problem is, though, that when I get and idea about what I could create next or when I come across a recipe that I could make healthier and/or sugar free, I can’t stop thinking about it until I actually make it. I can’t really explain what happens in my brain but it’s like a million light bulbs would turn on at the same time and a billion hamsters would start running and I’m just going through possible ingredient swaps and shopping lists and plating ideas, all at the same time. As you can imagine, this can be quite disturbing when what I should be doing is thinking about the laws and how to memorize them all. The only solution to this problem is that I make the dish I came up with ASAP. The same was with this mascarpone tart recipe – “What can I change? Will it work? What can I add? Will my boyfriend and family like it? Will I like it? How should I decorate it? How should I photograph it?” This is why I made it yesterday evening and I got all the answers – all the changes worked and everybody loved it! It was half gone in the first 30 minutes.


For the crust
1/4 cup Sukrin

1 tbsp Xylitol

1/2 cup melted butter

1/2 tsp vanilla powder

1 cup + 1 tbsp spelt flour (half white half whole)

pinch of salt

For the filling

1 cup mascarpone cheese

1/2 cup whipping cream

4 tbsp vanilla yogurt (for a 100% sugar free option add some more whipping cream instead)

2 tbsp vanilla powder

2 tbsp Sukrin

1 tbsp Xylitol

For the topping

Any kind of fruit you like, mint and Xylitol for sprinkling


  1. Preheat the oven to 180 degrees Celsius.
  2. Stir together melted butter, vanilla powder, Sukrin, Xylitol, spelt flour and salt in a medium bowl. You don’t have to place the dough in the fridge to rest as you would in most recipes, it works great if you bake it right away. Grease a 24 cm removable bottom round pie baking tray. Press in the pie dough, pierce it all over with fork and bake for 20 minutes until golden. Let cool completely when done. Don’t get scared, the crust is really soft right after you take it from the oven but it will get really crunchy when it cools down.
  3. While the crust is baking, prepare the filling. Whip the whipping cream in a small bowl. Put mascarpone in a different bowl and mix in the yogurt, vanilla and sweeteners. Add the whipped whipping cream and stir well by hand. Taste and add more vanilla or sweeteners to your taste, you really can’t go wrong.
  4. When crust has cooled, spread the filling over it and top with fruits and mint leaves and sprinkle with some powdered Xylitol. Just be creative and make it look pretty. Serve immediately or keep refrigerated for up to 2 days.



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