There’s something truly special about a Strawberry Tart. The vibrant red strawberries glistening on a creamy mascarpone filling, nestled in a buttery, flaky crust—it’s a feast for both the eyes and the taste buds. Each slice offers a delightful crunch followed by a smooth, indulgent creaminess that dances on your palate. I often whip it up for summer gatherings or just a cozy evening at home, as it never fails to evoke smiles and warm memories.
This delightful treat comes together surprisingly fast and can really be dressed up or down, making it perfect for everything from a casual family dinner to a fancy picnic. Plus, it’s a wonderful way to use up any strawberries you’ve got lounging around. And if, by some miracle, you have leftovers, they keep beautifully in the fridge for a day or two!
WHY I LOVE STRAWBERRY TART
The Strawberry Tart is a true winner at my table. It hits that sweet spot between being effortlessly elegant and incredibly easy to prepare. The rich mascarpone filling balances perfectly with the tartness of the strawberries, making each bite satisfyingly indulgent. Trust me, once you taste it, you’ll understand why it has become a staple in my kitchen!
STRAWBERRY TART INGREDIENTS
The magic of this Strawberry Tart truly lies in its simple yet harmonious ingredients. They work together to create a symphony of flavors and textures that are sure to impress! Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- PRE-MADE SHORTCRUST PASTRY (PÂTE SABLÉE): This tender, buttery crust is the perfect vessel for our luscious filling, giving a nice contrast in texture.
- 500G FRESH STRAWBERRIES, HULLED AND SLICED: These little gems pack a mighty punch of sweetness and freshness that are the star of the dish!
- 200G MASCARPONE CHEESE: Rich and creamy, mascarpone adds a luxurious texture and subtle sweetness that complements the strawberries beautifully.
- 100ML HEAVY CREAM: This adds a silky smooth richness to the filling, making each slice melt in your mouth!
- 50G POWDERED SUGAR: Just a touch of sweetness to balance the tangy notes of the strawberries.
- 1 TSP VANILLA EXTRACT: A splash of vanilla enhances the flavor profile, bringing it all together.
- ZEST OF 1 LEMON: A hint of zesty brightness elevates the flavors and brings everything to life.
- OPTIONAL: MINT LEAVES FOR GARNISH: Not just for prettying things up, they add a refreshing touch that pairs so well with strawberries!
SUBSTITUTIONS AND TIPS
Need a swap? If you’re out of mascarpone, you can use cream cheese for a tangier flavor—though it won’t be quite as rich. Want to switch things up? Try using other berries like raspberries or blueberries for a different twist! In a pinch, if you can’t find heavy cream, half and half will work, but you’ll lose some of that lovely richness. And remember, using fresh ingredients will always yield the best results!
KITCHEN TOOLS YOU’LL NEED
- Tart pan (9-inch recommended)
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Rubber spatula
- Sharp knife
- Cutting board
- Cooling rack
HOW TO MAKE STRAWBERRY TART
Let’s dive into creating this decadent Strawberry Tart. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious dessert in no time. We’re aiming for a perfect balance of creamy mascarpone filling and beautiful strawberry topping.
Preheat and Prepare Your Crust
First, preheat the oven to 180°C (350°F). Roll out that shortcrust pastry and fit it into a tart pan, pressing gently into the sides. Prick the bottom with a fork to prevent bubbling. Bake for about 15-20 minutes until it turns golden brown. Let it cool completely before moving on—this step is key!
Create the Creamy Filling
Next, in a large mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon zest. Beat until the mixture is smooth and creamy—it should be luscious! This filling is what makes our tart so indulgently satisfying.
Spread the Mascarpone Mixture
Now, take that cooled tart crust and spread the mascarpone filling evenly over it, using a rubber spatula for a smooth finish. Make sure to reach the edges for a pretty presentation!
Arrange the Strawberries
Once you’ve spread the filling, it’s time to get creative! Arrange the sliced strawberries on top in a decorative pattern. You can go for a spiral or even just a nice, tidy row—whatever pleases your eyes!
Chill to Perfection
Now, chill the tart in the refrigerator for at least 1 hour before serving. This helps set the filling and allows the flavors to meld beautifully, giving you that perfect creamy, fruity bite.
Garnish and Enjoy!
Finally, if you’re feeling fancy, garnish with some fresh mint leaves just before serving for that pop of color and a refreshing touch. Slice yourself a piece, and enjoy the sweet satisfaction of your homemade masterpiece!
HOW TO STORE STRAWBERRY TART
If you’re lucky enough to have leftovers, they can keep well! At room temperature, the tart is best enjoyed immediately but can sit for about a few hours. In the refrigerator, store it in an airtight container for up to 3-4 days—though I doubt it will last that long! If you want to freeze the tart, wrap it up tightly, and it’ll keep for about 2-3 months. Thaw it in the fridge overnight before serving. Reheating isn’t necessary—it’s perfect cold!
TIPS FOR SUCCESS
- Make sure your pastry is blind-baked completely to avoid a soggy bottom.
- Use the freshest strawberries you can find; they make all the difference!
- Don’t rush the chilling process to ensure the filling sets properly.
- Taste the filling before spreading; adjust sweetness with more sugar if desired!
SERVING SUGGESTIONS
- Serve with a dollop of whipped cream for extra decadence.
- Pair with a light, bubbly prosecco for a delightful treat!
- Top with shaved chocolate or toasted nuts for added crunch.
- Garnish plates with additional mint leaves for a pop of color.
- Enjoy with a scoop of vanilla ice cream for a dessert win!
I hope this Strawberry Tart recipe brings you as much joy in making and eating as it has brought me. Happy baking!
