Frutti di Bosco Tart Recipe

We usually buy this dessert, called Frutti di Bosco, from Longos. We really like it because the filling is very light because it's mainly berries, and it's not too sweet.  But over the years, Longos has increased the price of this dessert to ~$30 for a large tart so I decided to make it myself. I served it to our cell group at our New Year's Eve party - it was a hit!   Here's the recipe that I adapted from another site:

Crust:
9 tablespoons (4.5 oz) of butter
1/2 cup icing sugar
pinch of salt
2 cups flour
2 large egg yolks
1 tsp vanilla
1 tsp lemon juice
1 tablespoon of cold milk or water

Cream together butter, sugar and salt. Then work in the flour, eggs, vanilla, lemon juice until it looks like course bread crumbs. Add the cold milk or water and gently work the mixture together until you have a ball of dough. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour.

Grease a 9" tart pan with a removable bottom. Remove dough from the fridge and roll it out to line your tart pan. Poke holes in the bottom with a fork. Cover with plastic wrap again and put it back in the fridge for at least 1 hour.

Preheat oven to 350F and bake the pastry for 12 minutes or until lightly golden. Cool crust.

Filling:
250 grams marscapone cheese
1 tbsp white sugar
1 tsp vanilla
splash of marsala or brandy
1/4 cup of cream (or half and half)

Cream together marscapone, sugar, vanilla, and marsala or brandy. Add cream and wisk until light and fluffy. Pour filling into cooled crust and place in the fridge for at least 1 hour.

Berry topping:
4 cups of fresh blackberrys, blueberries, and/or raspberries
1 tbsp icing sugar

Wash and dry berries completely. If the berries are not completely dry, the icing sugar will melt. Just before serving, gently pile fruit on top of the cream filling. Sift icing sugar all over the top of the tart. Enjoy!