tart – Imapampchef

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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!

I tried out our new, beautiful Tart Pan With Lid, AND our new Cup Slicer:

Fluted Tart Pan With Removable Bottom

This 9″ (23-cm) tart pan is exactly what you need for sweet or savory tarts and quiches. The fluted edge gives your finished baked goods a professional look, and the removable bottom lets you easily remove treats without damaging the sides for easy serving.

About Baking Pans With Lids

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.

Cup Slicer:

Snacking Made Simple

Slice fresh fruits and veggies fast with the Cup Slicer. Just put your food on a cutting board and place the Cup Slicer, which features five stainless steel serrated blades, above the food. Then, push it down until all your food is sliced. Pour your freshly sliced food into your cereal, a fry pan, or a bowl. And when you’re done using it, run it through the dishwasher and place the blade cover on it for safe storage.

With the Cup Slicer, you can slice up strawberries, bananas, grape tomatoes, mushrooms, or hard-boiled eggs for a quick snack. It’s a great tool for parents!

Use it to make homemade salads, stir-fries, fruit salads, and healthy cereal add-ins without all the time-consuming prep work.

Click here to get your Tart Pan With Lid and here to get our Cup Slicer today. You’ll be glad you did.

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!!

***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)

Sweet and juicy strawberries top a creamy mascarpone filling with a buttery crust that you will want to make throughout spring– and summer!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Chilling Time 2

Total Time 2 40

Course Breakfast, Dessert, holiday

Cuisine American

Servings servings

Calories 506 kcal

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.

Notes

Once chilled, you can slice, then freeze any individual slices you may have leftover.

Nutrition Estimate

Calories: 506kcalCarbohydrates: 39gProtein: 6gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 89mgSodium: 238mgPotassium: 157mgFiber: 2gSugar: 22gVitamin A: 1170IUVitamin C: 46mgCalcium: 92mgIron: 1mg

Keyword dessert, mascarpone, pampered chef, strawberry tart, tart

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Another tasty recipe from Pampered Chef, this is one I received for spring and it is scrumptious. Juicy tomatoes, creamy ricotta and mozzarella mixed with fresh basil? All included over a baked refrigerated pizza crust. I needed a fast meal, and this came together quickly. I hope that you will enjoy it, let’s jump right in!

Ingredients

3 tbsp (45 mL) olive oil, divided
1 pkg (13.8 oz./391 g) refrigerated pizza dough
2 tsp (10 mL) Italian seasoning, divided
2 cups (500 mL) cherry or grape tomatoes, halved
1 tsp (5 mL) garlic powder
½ tsp (2 mL) salt
½ lemon, juiced (1–2 tbsp/15–30 mL)
Whipped Basil Mozzarella
4 oz. (125 g) fresh mozzarella cheese
½ cup (125 mL) ricotta
6 basil leaves, torn, plus additional for topping
1 tbsp (15 mL) milk
¼ tsp (1 mL) salt

Preheat the oven to 425 °F.

Coat the bottom of a 12″ (30-cm) Cast Iron Skillet with 1 tbsp of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp of oil and sprinkle with 1 tsp of Italian seasoning.

Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a sheet pan.

Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released.

To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed.

Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.

When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.

That’s it! Such a tasty dinner that’s easy to put together. Please let me know if you give this a try!

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