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Strawberry Mascarpone Tart Recipe

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4.9 from 70 reviews

This Strawberry Mascarpone Tart features a buttery, crisp tart crust filled with a luscious mascarpone and whipped cream mixture, topped with fresh strawberries for a delightful, fresh dessert. Perfect for special occasions or a sweet treat, this tart balances creamy richness with the bright flavors of ripe strawberries.

Ingredients

Crust

  • 200 grams all-purpose flour
  • 50 grams powdered sugar
  • Pinch of salt
  • 120 grams unsalted butter, cold and cubed
  • 1 large egg

Filling

  • 200 grams mascarpone cheese
  • 200 grams heavy cream
  • 40 grams powdered sugar
  • 1 teaspoon vanilla extract
  • 500 grams fresh strawberries
  • 1 tablespoon honey, optional, for brushing

Instructions

  1. Combine dry ingredients: In a large mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt to create the base for the crust.
  2. Add butter: Add cold, cubed unsalted butter to the dry mixture. Mix or pulse until the mixture resembles coarse meal, ensuring small butter pieces remain for a flaky crust.
  3. Incorporate egg and form dough: Blend in one large egg and mix until the dough just starts to come together, about 10 to 15 seconds, being careful not to overwork the dough.
  4. Chill dough: Transfer the dough onto a lightly floured surface, shape it into a ball, then flatten into a disc. Wrap tightly in plastic wrap and refrigerate for 60 minutes to firm up.
  5. Roll out dough: After chilling, let the dough soften briefly at room temperature, then roll out to a 28 cm circle. Line a 23 cm tart pan with a removable base, trimming any excess dough.
  6. Prepare for blind baking: Prick the dough base with a fork to prevent puffing during baking, then cover with plastic wrap and freeze for 30 minutes until firm.
  7. Blind bake the crust: Preheat oven to 190°C (375°F). Line the chilled crust with foil or parchment paper and fill with pie weights. Bake for 15 to 20 minutes until the crust looks dry.
  8. Finish baking crust: Remove foil and weights, then continue baking for another 10 to 15 minutes until golden brown. Use foil to shield the edges if they brown too quickly. Let crust cool completely.
  9. Prepare strawberries: Wash, dry, and hull the fresh strawberries, preparing them for topping the tart.
  10. Make mascarpone filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add the mascarpone cheese and continue whipping until stiff peaks form for a smooth, fluffy filling.
  11. Assemble tart: Carefully remove the cooled crust from the pan. Spread the whipped mascarpone cream evenly over the crust base. Arrange the prepared strawberries on top as desired for an attractive presentation.
  12. Optional finishing touch: For a glossy finish, brush the strawberries with honey. Refrigerate the tart for 30 minutes before serving to set the filling and chill.

Notes

  • Use cold butter to achieve a flaky tart crust.
  • Chilling the dough and freezing the prepared tart shell before baking helps maintain its shape and prevents shrinking.
  • Blind baking with pie weights ensures the crust bakes evenly without puffing up.
  • Adjust sweetness in the filling by modifying the amount of powdered sugar according to taste.
  • Honey brushing is optional but adds a beautiful shine and a touch of sweetness to the strawberries.
  • Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.

Find it online: https://oliviabakes.com/strawberry-mascarpone-tart-recipe/