Introduction

This Strawberry Mascarpone Tart is a delightful blend of creamy, nutty, and fresh flavors. With a crunchy almond crust and a luscious mascarpone filling topped with vibrant strawberries, it’s a perfect dessert for any occasion. Simple to make yet elegant in presentation, this tart is sure to impress your guests.

A round tart with a golden brown crust forms the base, filled with a creamy white layer. On top, thinly sliced red strawberries are arranged in a flower pattern covering the entire surface, with one whole strawberry in the center. Scattered over the strawberries are thin light tan almond slices and small fresh green mint leaves. Around the tart on the white marbled surface are whole and cut strawberries, more almond slices, and a few mint leaves. Nearby is a white dish holding a spoon resting in honey or syrup, and next to the tart is a cake server with a wooden handle and shiny metallic blade. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (90g) graham cracker crumbs
¾ cup (90g) almond meal or almond flour
5 tablespoons (75g) unsalted butter, melted
3 tablespoons (50g) almond butter, melted
12 ounces (340g) mascarpone cheese, room temperature
¼ cup (30g) powdered sugar
2 teaspoons vanilla bean paste (or pure vanilla extract)
1 teaspoon pure almond extract
16 ounces (2 pints) fresh strawberries, stemmed and thinly sliced
1 tablespoon (20g) pure honey
3 tablespoons sliced almonds, toasted
Fresh mint leaves for garnishing (optional)

Instructions

Step 1: Prepare the crust by mixing the graham cracker crumbs, almond meal (or flour), melted butter, and melted almond butter in a bowl until all crumbs are moistened. Press this mixture evenly into an 8-inch round tart pan. Use the bottom of a small measuring cup to tamp down firmly if desired. Set aside.
Step 2: In another bowl, combine the mascarpone cheese, powdered sugar, vanilla bean paste (or extract), and almond extract. Stir until smooth and creamy. Spread the filling evenly over the prepared crust. Refrigerate for at least 1 hour to help it set and slice cleanly later.
Step 3: On the day you plan to serve, slice the fresh strawberries thinly after removing their stems. Arrange the slices on top of the mascarpone filling, starting from the outer edge and working inward in overlapping circular layers with the pointed ends facing outward for a decorative look.
Step 4: Drizzle the tart with honey, then sprinkle the toasted sliced almonds over the top. Garnish with fresh mint leaves if you like. Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

Tips & Variations

For a gluten-free version, ensure the graham cracker crumbs are made from gluten-free ingredients or substitute with crushed gluten-free cookies.
Try adding a squeeze of fresh lemon juice to the mascarpone filling for a subtle tanginess.
For extra crunch, consider lightly toasting the crust in the oven for 8-10 minutes before adding the filling.
Use different fresh fruits like raspberries or blueberries to change up the topping beautifully.

Storage

Store the tart covered loosely with plastic wrap in the refrigerator for up to 2 days. To maintain the freshness of the strawberries, it’s best to add them just before serving if you want to prepare the crust and filling in advance. Reheat is not recommended; serve chilled.

How to Serve

A slice of tart is placed on a white plate with a crumbly golden-brown crust base as the bottom layer, topped by a thick layer of smooth white cream filling. The top layer consists of bright red sliced strawberries arranged closely together, sprinkled with light brown toasted almond flakes and a few small green mint leaves. To the right side is the whole tart showing the same three layers and decoration. Above the plate is a small white bowl holding light yellow honey or syrup with an ornate silver spoon resting inside it. Three fresh whole strawberries lie to the left on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the crust and filling up to 24 hours in advance and refrigerate. Add the strawberries and final garnishes just before serving to keep them fresh.

What if I don’t have almond butter?

You can substitute almond butter with an equal amount of smooth peanut butter or skip it altogether, using a bit more melted butter to bind the crust.