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This strawberry mascarpone tart combines a buttery cookie-like crust with creamy whipped mascarpone filling and fresh strawberries for a stunning spring dessert that never fails to impress. The contrast between the crisp pastry, silky filling, and juicy berries creates a perfectly balanced treat that looks as spectacular as it tastes.
I first made this tart for my sister's garden party where guests couldn't believe it wasn't from a professional bakery. Now it's become my signature dessert for special occasions, especially when local strawberries are at their peak.
Ingredients
- All-purpose flour forms the base of our buttery crust
- Powdered sugar provides sweetness without graininess in both crust and filling
- Cold unsalted butter creates those essential flaky layers in the pastry
- Egg binds the crust and adds richness
- Mascarpone cheese delivers that luxurious creamy texture without being too heavy
- Heavy cream whips up to create an airy cloud-like filling
- Vanilla extract enhances the sweetness without overpowering
- Fresh strawberries bring bright color and natural sweetness use the ripest you can find
- Honey optional for glazing gives a professional shine to the finished tart
Step-by-Step Instructions
- Prepare the dough
- Combine flour, powdered sugar and salt in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Add the egg and continue pulsing just until the dough forms a ball. Be careful not to overmix or your crust will be tough instead of tender.
- Chill the dough
- Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least one hour. This resting period allows the gluten to relax and prevents shrinkage during baking. The cold butter will also create those wonderful flaky layers we want.
- Roll and shape
- Roll the slightly softened dough into an 11-inch circle on a lightly floured surface. Work quickly to keep the butter cold. Transfer to a 9-inch tart pan, pressing gently into the corners without stretching the dough. Trim excess and prick the bottom with a fork.
- Blind bake
- Freeze the shaped crust for 30 minutes to prevent shrinking. Line with foil and fill with pie weights before baking at 375°F for 15-20 minutes. Remove weights and foil, then continue baking until golden brown, about 10-15 minutes more. Cool completely before filling.
- Prepare the filling
- Whip the heavy cream, powdered sugar and vanilla to soft peaks. This creates the foundation for our filling. Gently fold in the mascarpone until stiff peaks form. The key here is not overwhipping, which can cause the mixture to become grainy.
- Assemble the tart
- Remove the cooled crust from the pan and place on your serving dish. Spread the mascarpone filling evenly across the bottom. Arrange the hulled strawberries in a pattern of your choice. For the best look, place similar sized berries together. Brush with honey if desired for that professional bakery shine.
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The mascarpone cheese is truly the star of this dessert. I discovered its magic while traveling through Italy, where I watched a pastry chef use it in a similar tart. The subtle tang and velvety texture elevates this simple dessert to something truly special, balancing perfectly with the sweet strawberries.
Storage and Make-Ahead Tips
This tart is best enjoyed the day it's assembled, but you can prepare components ahead of time. The baked crust will keep at room temperature for 2 days if wrapped tightly. The mascarpone filling can be made up to 24 hours ahead and stored in the refrigerator. For leftovers, cover loosely with plastic wrap and refrigerate for up to 2 days, though the crust will soften slightly over time.
Seasonal Variations
While strawberries create a classic pairing with mascarpone, this versatile tart welcomes many fruit substitutions based on the season. Try fresh raspberries or blackberries in summer, sliced peaches or nectarines in late summer, or even poached pears in winter. Each variation brings its own unique character while maintaining the elegant simplicity of the original recipe.
Serving Suggestions
Serve slices of this tart at room temperature or slightly chilled for the best flavor and texture. A light dusting of powdered sugar just before serving adds an elegant touch. For special occasions, accompany with a small scoop of vanilla bean ice cream or a drizzle of good quality balsamic glaze to enhance the strawberry flavor. This dessert pairs beautifully with prosecco or champagne for celebrations.
Troubleshooting Tips
If your crust shrinks during baking, you likely didn't chill it enough or overworked the dough. The freezing step before blind baking is crucial. If your mascarpone filling becomes watery, you may have overbeaten it or used mascarpone that wasn't cold enough. Always whip just until stiff peaks form and no further.
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Commonly Asked Questions
- → Can I make this tart ahead of time?
Yes, you can prepare components ahead of time. The crust can be baked 1-2 days in advance and stored in an airtight container. The mascarpone filling should be made no more than 24 hours ahead and kept refrigerated. For best results, assemble with strawberries no more than 4 hours before serving to maintain the freshest presentation.
- → Can I substitute other fruits for the strawberries?
Absolutely! This versatile tart works beautifully with raspberries, blueberries, blackberries, peaches, or a mixed fruit arrangement. Just ensure the fruit is fresh and relatively dry to prevent making the filling soggy.
- → What can I use instead of mascarpone cheese?
If mascarpone is unavailable, cream cheese makes a good substitute. Mix it with a bit more powdered sugar to offset its tanginess. For a lighter version, Greek yogurt combined with a small amount of whipped cream can work, though the texture will be less rich.
- → Why does my tart crust shrink when baking?
Shrinkage typically occurs when the dough is overworked, not properly chilled, or stretched during placement in the pan. Make sure to pulse the dough just until it comes together, chill it thoroughly before rolling, and avoid stretching it when fitting into the tart pan. The freezing step before baking also helps prevent shrinkage.
- → How do I know when my mascarpone filling is properly whipped?
The filling is properly whipped when it holds stiff peaks - meaning when you lift the beater, the peaks stand straight up without flopping over. Be careful not to overwhip as mascarpone can become grainy. Whip the cream first to soft peaks, then add mascarpone and continue just until stiff peaks form.
- → Can this tart be frozen?
While the baked crust alone freezes well, the assembled tart doesn't freeze effectively. The mascarpone filling may separate upon thawing, and fresh strawberries lose their texture when frozen. It's best enjoyed fresh or refrigerated for up to 2 days.