Print

Strawberry Mascarpone Tart Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

This Strawberry Mascarpone Tart features a buttery almond crust filled with creamy mascarpone cheese sweetened with vanilla and almond extracts, topped with fresh, beautifully arranged strawberries, toasted almonds, and a drizzle of honey. This no-bake tart is perfect for a light, elegant dessert that’s easy to prepare and visually stunning.

Ingredients

Scale

Crust:

  • 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

Filling:

  • 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

Topping:

  • 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

  1. Prepare the crust: In a bowl, combine graham cracker crumbs, almond meal (or almond flour), melted unsalted butter, and melted almond butter. Mix until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of an 8-inch round tart pan, using the bottom of a small measuring cup to tamp it down evenly for a compact crust. Set aside.
  2. Prepare the filling: In a separate bowl, stir together the room temperature mascarpone cheese, powdered sugar, vanilla bean paste (or pure vanilla extract), and almond extract until the mixture is creamy and smooth. Spread this filling evenly over the prepared crust. Refrigerate the tart for at least 1 hour to allow the filling to set and ensure clean slices when serving.
  3. Slice the strawberries: On the day of serving, stem the strawberries and slice them vertically into thin slices, suitable for decorative layering.
  4. Assemble the tart: Remove the tart from the refrigerator and arrange the sliced strawberries over the mascarpone filling. Starting from the outer edge and working inward, layer the strawberry slices in a circular pattern with their pointed ends facing outward, slightly overlapping each layer for an attractive design.
  5. Finishing touches: Drizzle the tart evenly with pure honey. Sprinkle toasted sliced almonds over the top and add fresh mint leaves if desired for garnish.
  6. Serve or store: Serve the tart immediately for best freshness, or cover loosely with plastic wrap and refrigerate until ready to serve.

Notes

  • The crust can be pressed into either an 8-inch round tart pan or a 14-inch x 4-inch tart pan; both sizes work well.
  • Room temperature mascarpone cheese is essential for easy mixing and smooth filling texture.
  • Vanilla bean paste imparts a more intense vanilla flavor but pure vanilla extract is a good substitute.
  • For a dairy-free option, consider substituting mascarpone with a non-dairy cream cheese alternative and verify other ingredients.
  • Keep the tart refrigerated until serving to maintain freshness and filling stability.

Keywords: strawberry tart, mascarpone tart, no-bake dessert, almond crust, fresh strawberries, easy tart recipe

Find it online: https://bakedbylisa.com/strawberry-mascarpone-tart-recipe/