This delicate and delicious Strawberry Mascarpone Tart, affectionately called The Mother's Day Mascarpone Tart, is a perfect way to honor Mom. This delicacy is the pinnacle of springtime charm, with its buttery handmade tart crust, cloud-like center of mascarpone cream perfumed with lemon zest and vanilla, and crown of glossy, fresh strawberries. It is a charming centerpiece fit for the most significant woman in your life; it is light, fresh, and easily lovely.
This tart is more than just a dessert; it's a sincere "thank you" in every mouthful, whether it's eaten with coffee and laughter or accompanied by a glass of chilled Prosecco.
The Mother's Day Mascarpone Tart
Rated 5.0 stars by 1 users
Servings
8-10
Prep Time
30 minutes
Cook Time
25 minutes
Calories
360
Author:
Angie M
This delicate and delicious Strawberry Mascarpone Tart, affectionately called The Mother's Day Mascarpone Tart, is a perfect way to honor Mom. This delicacy is the pinnacle of springtime charm, with its buttery handmade tart crust, cloud-like center of mascarpone cream perfumed with lemon zest and vanilla, and crown of glossy, fresh strawberries. It is a charming centerpiece fit for the most significant woman in your life; it is light, fresh, and easily lovely.
This tart is more than just a dessert; it's a sincere "thank you" in every mouthful, whether it's eaten with coffee and laughter or accompanied by a glass of chilled Prosecco.
Ingredients
-
1 1/4 cups (160g) all-purpose flour
-
1/4 cup (30g) powdered sugar
-
1/2 tsp salt
1/2 cup (113g) cold unsalted butter, cubed
1 egg yolk
1–2 tbsp ice water (as needed)
8 oz (225g) mascarpone cheese, room temp
1/2 cup (120ml) heavy cream
-
1/4 cup (30g) powdered sugar (or to taste)
-
1 tsp vanilla extract
Zest of 1 lemon (optional but lovely)
1 lb (450g) fresh strawberries, hulled and sliced
-
1–2 tbsp strawberry or apricot jam (for glaze)
Fresh mint (optional, for garnish)
For the Tart Crust (Pâte Sucrée)
For the Mascarpone Filling
For the Topping
Directions
Make the Tart Crus
In a food processor or bowl, combine flour, sugar, and salt.
Add cold butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs.
Add the egg yolk and ice water. Mix just until dough comes together—don’t overwork.
Flatten into a disk, wrap, and chill in the fridge for at least 30 minutes.
Blind Bake the Crust
Preheat oven to 375°F (190°C).
Roll out the dough and press into a 9-inch tart pan. Trim edges.
Line with parchment and fill with pie weights or beans.
Bake for 15 mins. Remove weights and bake another 5–7 mins until golden.
Cool completely.
Make the Mascarpone Filling
In a bowl, whip heavy cream until soft peaks form.
In a separate bowl, beat mascarpone, sugar, vanilla, and lemon zest until smooth.
Fold whipped cream into the mascarpone mixture until fully combined.
Assemble the Tart
Spoon mascarpone filling into the cooled tart shell. Smooth the top.
Arrange strawberries in circles or a decorative pattern on top.
Glaze and Finish
Warm the jam with a splash of water.
Brush gently over strawberries for a shiny finish.
Garnish with mint if desired.