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Strawberry Mascarpone Tart Recipe

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4.7 from 127 reviews

This Strawberry Mascarpone Tart features a buttery, crisp crust filled with a luscious mascarpone cream topped with fresh, juicy strawberries. The tart is perfect for any occasion, combining a delicate balance of creamy richness and refreshing fruitiness, finished with an optional honey glaze for a beautiful glossy appearance.

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. Prepare Dry Ingredients: Combine flour, powdered sugar, and salt in a large mixing bowl.
  2. Incorporate Butter: Add cold, cubed unsalted butter to the dry ingredients. Mix or pulse until the mixture resembles coarse meal.
  3. Add Egg and Form Dough: Blend in the egg and mix until the dough just begins to come together, about 10 to 15 seconds.
  4. Chill the Dough: Transfer dough onto a lightly floured surface. Shape into a ball, flatten to form a disc, wrap tightly in plastic wrap, and refrigerate for 60 minutes.
  5. Roll and Shape Crust: Allow dough to soften at room temperature for a few minutes. Roll out to a 28 cm circle and line into a 23 cm tart pan with removable base. Trim the excess dough.
  6. Freeze Crust: Prick the base of the dough with a fork. Cover with plastic wrap and place the pan in the freezer for 30 minutes until firm.
  7. Preheat Oven and Blind Bake: Preheat oven to 190°C. Line the chilled crust with foil or parchment and fill with pie weights. Bake for 15 to 20 minutes until dry.
  8. Finish Baking Crust: Remove the foil and weights. Continue baking for an additional 10 to 15 minutes until golden brown, shielding edges with foil if they brown rapidly. Cool completely.
  9. Prepare Strawberries: Wash, dry, and hull the strawberries.
  10. Make Mascarpone Filling: In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add mascarpone cheese and whip until stiff peaks form.
  11. Assemble Tart: Carefully remove the cooled crust from the pan. Spread whipped mascarpone cream evenly over the base. Arrange strawberries on top as desired.
  12. Glaze and Chill: Brush strawberries with honey if using, for a glossy finish. Refrigerate for 30 minutes before serving.

Notes

  • Make sure the butter is well chilled for a flaky crust texture.
  • Blind baking the crust prevents it from becoming soggy when filled.
  • If honey is not preferred, you can skip the glazing step or substitute with a light apricot jam glaze.
  • For best taste and texture, serve the tart chilled but not too cold.
  • Use fresh, ripe strawberries for optimal sweetness and flavor.

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