Strawberry Mascarpone Tart Recipe

Jump to Recipe Print Recipe

The Comfort of Strawberry Mascarpone Tart Recipe

There’s something so soul-soothing about a tart that’s both fresh and velvety at once—and that’s exactly what this Strawberry Mascarpone Tart Recipe delivers. When I make it, I’m always reminded of long weekends filled with sunshine and leisurely afternoons, where baking feels less like a chore and more like a gentle ritual. You’ll love how the crisp, golden crust meets the creamy mascarpone filling, topped with bright, juicy strawberries that practically sing with every bite.

This dessert isn’t just about sweetness; it’s a dance of textures and layers. You’ll notice the delicate crunch of the buttery crust, the smooth richness of mascarpone whipped to light perfection, and then that gorgeous ruby pop from the strawberries. Every forkful is a little moment of joy, and I’ve found it’s a wonderful showstopper whether you’re celebrating or simply treating yourself.

So, if you’ve been hunting for a Strawberry Mascarpone Tart Recipe that’s approachable yet impressive, this one might just become your new favorite. Ready to chat about what makes it truly irresistible?

Ingredient Guide

• All-purpose flour – the backbone of the crust, lending structure and that tender crumb you want.
• Powdered sugar – keeps the crust delicate and adds gentle sweetness without graininess.
• Salt – a pinch to heighten all the other flavors, especially the butteriness.
• Unsalted butter, cold and cubed – key for creating that flaky, golden crust; cold butter means better layers.
• Large egg – binds the dough, giving it richness and a slight chew.
• Mascarpone cheese – the star of the filling: creamy, slightly sweet, and luxuriously smooth.
• Heavy cream – whipped into soft peaks for airy lightness, balancing mascarpone’s richness.
• Vanilla extract – a fragrant note that roundly enhances the filling.
• Fresh strawberries – vibrant and juicy, their natural acidity cuts through the creaminess to brighten every bite.
• Honey (optional) – a glossy brush that adds a touch of natural shine and extra sweetness to the berries.

Prep Before You Begin

One of the keys to nailing this Strawberry Mascarpone Tart Recipe is good prep work. Make sure your butter is nice and cold before you start the crust, and do set aside enough time to chill the dough—this step makes rolling much easier and helps keep the crust tender and flaky. Preheat your oven to 190°C (about 375°F), so it’s ready when you need it. A quick mise en place with all your ingredients measured out will save you from scrambling mid-bake.

How to Make Strawberry Mascarpone Tart Recipe

1. Combine the all-purpose flour, powdered sugar, and a pinch of salt in a large mixing bowl. I love how the dry ingredients sift together to create a fine, light base for your crust.
2. Add the cold, cubed unsalted butter. Use a pastry blender, fork, or pulse quickly in a food processor until the mixture resembles coarse meal with pea-sized bits of butter. These bits will melt during baking and give you that golden flakiness everyone dreams of.
3. Blend in the egg and mix briefly until the dough just begins to come together—about 10 to 15 seconds. The dough will still be a touch crumbly but hold when pressed.
4. Transfer the dough onto a lightly floured surface. Shape it into a ball, then gently flatten into a disc. Wrap tightly in plastic wrap and refrigerate for 60 minutes. This chilling step is crucial for firming the butter so your crust bakes up tender and crisp.
5. Let the dough soften at room temperature for a few minutes before rolling. Roll out to a 28 cm (about 11 inches) circle and carefully line it into a 23 cm tart pan with a removable base. Trim any excess dough for neat edges.
6. Prick the base of the dough all over with a fork—this stops bubbling while baking. Cover the tart pan with plastic wrap and place it in the freezer for 30 minutes to firm up again, which helps maintain its shape while baking.
7. Preheat your oven to 190°C (375°F). Line the chilled crust with foil or parchment paper and fill with pie weights or dried beans. This blind-baking ensures the crust stays crisp even under the moist mascarpone filling.
8. Bake for 15 to 20 minutes until the dough looks dry and set.

9. Remove the foil and weights. Return the tart to the oven for an additional 10 to 15 minutes until golden brown. Keep an eye on the edges—if they brown too quickly, cover them loosely with foil to prevent burning. Let the crust cool completely in the pan before moving on.
10. Prepare the strawberries by washing, drying thoroughly, and hulling them. Dry berries won’t make your crust soggy and they’ll glisten beautifully.
11. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. This airy layer keeps the mascarpone light and fluffy.
12. Fold in the mascarpone cheese and continue whipping until stiff peaks form. You’ll feel the texture transform into something wonderfully thick but still delightfully smooth.
13. Remove the cooled tart shell carefully from the pan. Spread the whipped mascarpone mixture evenly over the base, creating that inviting, creamy layer underneath your berries.
14. Arrange the strawberries on top however you like—whether in concentric circles, a simple pile, or a fun pattern, it’s your canvas. The combination of reds and whites is SO inviting.
15. Brush the strawberries with a little honey if you want a glossy, shiny finish that also boosts sweetness slightly.
16. Chill the tart in the refrigerator for about 30 minutes before serving. This brief rest lets the flavors meld and the filling firm up just a tad, making each slice clean and satisfying.

Creative Variations for Strawberry Mascarpone Tart Recipe

• Add a drizzle of homemade balsamic reduction before serving for an elegant tang that pairs beautifully with strawberries.
• Swap half the strawberries for fresh raspberries or blueberries for a mixed berry medley that bursts with flavor.
• Incorporate lemon zest into the crust or the mascarpone filling for a bright, citrusy spark that complements the berries.
• Top with toasted almond slices or pistachios to add a delicate crunch and nutty twist.
• For a chocolate-lover’s touch, sprinkle the whipped filling with finely grated dark chocolate before adding the fruit.
• Experiment with a drizzle of rosewater syrup over the strawberries for a subtly floral note that feels fancy yet approachable.

Storage, Freezing & Reheating

• Refrigeration: Keep the tart covered tightly in the fridge for up to 3 days. The crust may soften slightly but the flavor remains luscious.
• Freezing: The assembled tart doesn’t freeze well due to the cream and fresh berries, but you can freeze the baked crust separately for up to one month.
• Reheating: Warm the crust gently in a 160°C (320°F) oven for 5-7 minutes before assembling, if previously frozen.
• Serving leftover tart: Best served cold or at room temperature—avoid reheating whipped mascarpone as it can lose its texture.

Strawberry Mascarpone Tart Recipe FAQs

• Can I use frozen strawberries? I don’t recommend it because frozen berries release extra moisture that can make the tart soggy. Fresh strawberries deliver the best texture and flavor.
• What if I don’t have mascarpone? Cream cheese is a possible substitute, but keep in mind it’s tangier and denser. You can lighten it by blending with a touch of heavy cream.
• How do I prevent the crust from getting soggy? Blind bake the crust fully and cool it well before filling. Also, make sure strawberries are dry before arranging on top.
• Can I make the crust in advance? Absolutely! You can prep and bake the crust a day ahead and keep it airtight at room temperature.
• Is this tart suitable for a crowd? Definitely. This 23 cm tart serves about 8 people, perfect for a casual gathering or special celebration.

Print