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Sweet and juicy strawberries top a creamy mascarpone filling with a buttery crust that you will want to make throughout spring – and summer! I started with a recipe from Delish, however, I changed out the cream cheese for mascarpone (of course) and ended up with this amazing dessert!
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Fluted Tart Pan With Removable Bottom
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Made with carbon steel with Pampered Chef’s exclusive high-quality nonstick coating, the pan ensures an even bake, easy release, and effortless cleanup. The blue exterior gives the pan a vintage look that’s gorgeous in any kitchen. The snap-on lid lets you easily transport and store your baked goods.
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Let’s jump right in!
Ingredients
For the crust
- 1 1/3 c. all-purpose flour
- 1/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 10 tbsp. butter, melted
For the filling
- 16 ounces mascarpone cheese
- 1/2 c. granulated sugar
- Juice and zest of 1 lemon
- 1 tsp. pure vanilla extract
- 1/2 c. heavy cream
For the topping
- 1 1/2 lb. strawberries, hulled and sliced
- 3 tbsp. strawberry or raspberry preserves
Instructions
Preheat oven to 350°F/175⁰C.
In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms.
Press mixture into a tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
Slice Strawberries with the cup slicer; set aside.
In a large bowl, beat together mascarpone cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined.
In another large bowl using a hand mixer, beat heavy cream until stiff peaks form.
Fold in whipped cream, then spoon into cooled crust and smooth top.
Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.
In a small microwave-safe bowl, heat together raspberry jam and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Strawberry Mascarpone Tart (Video)
Equipment
Ingredients
- 1 ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp kosher salt
- 10 tbsp butter melted
For the Filling
- 16 oz mascarpone cheese
- ½ cup granulated sugar
- 1 lemon zested and juiced
- 1 tsp Vanilla Extract
- ½ cup heavy cream
For the Topping
- 1.5 lb strawberries hulled and sliced
- 3 tbsp raspberry jam
Instructions
- Preheat oven to350°F/175⁰C.
- In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms.
- Press mixture into a tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
- Slice Strawberries with the cup slicer; set aside.
- In a large bowl, beat together mascarpone cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined.
- In another large bowl using a hand mixer, beat heavy cream until stiff peaks form.
- Fold in whipped cream, then spoon into cooled crust and smooth top.
- Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.
- In a small microwave-safe bowl, heat together raspberry jam and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2hours.
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