Moms Favorite Berry Tart




Preheat Oven to 350 degrees. Spray one removable bottom tart pan with a nonstick flour spray.



4 ounces unsalted butter, softened

1/2 cup sugar

2 eggs, room temperature

1/2 cup self rising flour

1 tsp vanilla

In bowl of mixer cream together Butter and Sugar until light and fluffy.

Beat in eggs one at a time adding a little of your flour with each egg. Beat in vanilla until incorporated. With a wooden spoon fold in the rest ย of your flour.

Pour into your prepared pan and bake at 350 degrees for 20-25 minutes, until golden brown and when touched the to springs back. Place pan on cooling rack and let cool 10 minutes. Tip out of pan onto cooling rack and then let cool completely .


1 ounce block cream cheese, room temperature

1 8 ounce tub mascarpone cheese

1 Tbsp vanilla

1 tsp lemon extract (optional)

1 cup powdered sugar

1 cup heavy whipping cream

Place your bowl and whisk attachment in the freezer for at least 15 minutes before starting your cream.

Whisk Cream cheese and mascarpone till fluffy. Add vanilla, lemon extract and powdered sugar, whisk until combined. Slowly pour in heavy cream while whisking on low. Turn up to medium and whisk till creamy and thick. Place in fridge until ready to use.


1 pint strawberries, sliced

1/2 pint blackberries

1/2 pint raspberries

1/2 pint blueberries

You can use whatever fruit/berries you like or what is in season at the time. My Mom just prefers berries. ๐Ÿ™‚


Place cooled sponge tart cake onto cake board. Top with pastry cream. Arrange berries/fruit on top of pastry cream. Store in fridge until ready to serve.

ENJOY!! ๐Ÿ™‚



Berry Italian Chantilly Cream Cake



It was recently my Mom’s 65th Birthday, so here is what I came up with…….

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.


4 cups cake flour (not all-purpose flour)

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp pure vanilla

1/2 cup Grand Marnier

8 large egg whites, room temperature

Sift the cake flour, baking powder and salt together in a bowl and set aside.

In bowl of mixer place butter and beat on medium until butter is light in color and creamy, about 4 minutes.

Slowly add the sugar and continue to beat until completely combined and very light in color.

In a measuring cup combine milk, vanilla and grand marnier.

Add flour mixture to mixing bowl in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of egg whites into batter and then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already greased and floured 9 inch round pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven when baked and place on cooling racks still in pans. Let cool for 10 minutes.

Turn out of pans onto cooling racks and let cool completely.



In a bowl…

1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blackberries

3 ounces grand marnier

1/4 cup of orange juice

Let marinate for about 30 minutes



2- 8 ounce blocks Cream Cheese, room temperature

2- 8 ounce tubs Mascarpone cheese

1 Tbsp vanilla

1 tsp orange extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl and whisk attachment in the fridge/freezer for at least 30 minutes

In cold bowl place cream cheese and mascarpone. Whisk until fluffy.

Add vanilla, orange extract and powdered sugar. Whisk until completely combined.

With mixer on low slowly add Whipping cream. Whisk until stiff peaks.



1/2 cup fresh strawberries sliced

1/2 cup fresh raspberries

1/2 cup fresh blackberries

mix in a small bowl to place on top of your finished cake. ๐Ÿ™‚



Place on layer of cake on cake board. Fill with chantilly cream and then add 1/2 of marinated berries on top of cream.

Place 2nd layer of cake on top and fill with chantilly cream and the rest of your marinated berries.

Add third layer of cake.

Frost and decorate with chantilly cream

Top with fresh berries