This dessert is beautiful to look at and delicious to eat.
Technique tip: Serve immediately or chill up to 4 hours. The tart is best when served the same day it is prepared.
Swap option: You can use refrigerated sugar cookie dough instead of croissant dough for a sweeter twist.
- Nonstick cooking spray
- One 8-ounce package refrigerated crescent dough
- 1/2 cup honey
- 1/3 cup water
- 1/4 cup loosely packed mint or basil leaves
- 2/3 cup mascarpone or cream cheese, softened
- 2 tablespoons honey
- 3/4 cup whipping cream
- 6 cups berries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together
1. Preheat oven to 375°F. Line a 13- by 9- by 2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.
2. In a small saucepan combine the 1/2 cup of honey, water and mint or basil. Bring to a boil. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.
3. In a medium bowl, stir together mascarpone and the 2 tablespoons of honey. (If using cream cheese, beat until smooth, then beat in honey). In a chilled mixing bowl, beat the whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines to form 12 squares.
4. In separate bowls toss berries with about 1 tablespoon syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup, if desired.
5. Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared.