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Strawberry Mascarpone Tart Recipe

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4.7 from 200 reviews

A luscious Strawberry Mascarpone Tart featuring a buttery, crisp crust topped with a creamy mascarpone and whipped cream filling, finished with fresh, vibrant strawberries and an optional honey glaze for an elegant and refreshing dessert.

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, ensuring they are well mixed for an even crust texture.
  2. Incorporate Butter: Add the cold, cubed unsalted butter into the dry ingredients. Mix or pulse until the mixture resembles coarse meal, being careful not to overwork the dough for a tender crust.
  3. Add Egg: Blend in the egg and mix just until the dough begins to come together, about 10 to 15 seconds, to avoid toughening.
  4. Chill Dough: Transfer the dough onto a lightly floured surface, shape into a ball, flatten into a disc, wrap tightly in plastic wrap, and refrigerate for 60 minutes to firm up the dough.
  5. Roll Out Dough: Allow the chilled dough to soften slightly at room temperature for a few minutes before rolling out to a 28 cm circle. Line a 23 cm tart pan with removable base, trim excess dough.
  6. Freeze Tart Shell: Prick the base of the dough with a fork to prevent bubbling, cover with plastic wrap, and place in the freezer for 30 minutes until firm for easier handling during baking.
  7. Blind Bake: Preheat the 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 appears dry.
  8. Finish Baking Crust: Remove the foil and weights, continue baking for another 10 to 15 minutes until golden brown, protecting edges with foil if they brown too quickly. Cool completely before filling.
  9. Prepare Strawberries: Wash, dry, and hull the fresh strawberries, removing stems and preparing them for topping.
  10. Make Filling: In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Add mascarpone cheese and continue whipping until stiff peaks develop for a creamy, stable filling.
  11. Assemble Tart: Carefully remove the cooled crust from the pan. Spread the whipped mascarpone cream evenly over the base.
  12. Arrange Strawberries: Place the hulled strawberries on top of the mascarpone filling as desired for an attractive presentation.
  13. Glaze (Optional): Brush the strawberries lightly with honey to add a glossy finish and subtle sweetness.
  14. Chill and Serve: Refrigerate the assembled tart for 30 minutes to set the filling and flavors before slicing and serving.

Notes

  • Ensure the butter is cold to achieve a flaky crust texture.
  • Do not overmix the dough to keep it tender.
  • Blind baking is essential to prevent a soggy crust.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • The optional honey glaze adds shine and a touch of sweetness but can be omitted for a less sweet tart.
  • Refrigerate the tart well before serving to allow the filling to set properly.

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