Nothing says spring like a vibrant Strawberry Mascarpone Tart. With a crisp, buttery crust, a rich mascarpone filling, and a glossy crown of fresh strawberries, this dessert is as beautiful as it is delicious. Whether you’re hosting a brunch, celebrating a birthday, or simply craving a sweet treat, this tart is a showstopper that’s easier to make than it looks.
A beautiful no-bake tart that can be made ahead and assembled right before serving? Sign me up.
This Strawberry Mascarpone Tart recipe is everything you want from a spring or summer dessert: just a handful of ingredients, a no-bake crust, and a filling that comes together in the blink of an eye.
It’s as creamy as cheesecake, but far easier to make, and delightfully customizable. A perfect way to welcome the sunny season, if you ask me.
This tart is adapted from this version by A Beautiful Plate, which uses an almond-based crust and honey-sweetened mascarpone filling.
In my version maple syrup replaces the honey for a softer, warmer sweetness, vanilla replaces almond extract, and peanut butter stands in for almond butter in the crust.
The result is a version that leans on pantry staples, making it easier to pull together without a special trip to the store.
How It Comes Together
The crust is a simple mix of graham crumbs, almond flour, butter, and peanut butter, pressed firmly into the pan and chilled until set.
The filling is even easier: mascarpone, powdered sugar, and vanilla whipped together until smooth. No cooking or baking – just a quick mix and it’s ready!
Once the tart has had time to chill, all that’s left is to arrange the strawberries over the top and finish with toasted almond slivers and fresh mint leaves.
A Few Tips Before You Start
- Assemble the tart fully, but wait to add the strawberries until just before serving so they stay fresh.
- Make sure your mascarpone is at room temperature so the filling stays smooth.
- Chill time matters here, it’s what gives you clean slices.
FAQ
Can I make this tart ahead of time?
Yes. You can prepare the crust and filling up to a day in advance and keep it refrigerated. Add the strawberries just before serving so they stay fresh and glossy.
Why is my mascarpone filling lumpy?
Mascarpone needs to be at room temperature before whipping. If it’s too cold, it can turn lumpy instead of smooth.
Will the crust hold without baking?
Yes, as long as it’s pressed firmly and chilled well. The butter and peanut butter help it set into a stable, sliceable base.
Can I use a different fruit?
Absolutely. Raspberries, peaches, or a mix of berries all work beautifully here.
Can I substitute the mascarpone?
Cream cheese might work, but the filling will be tangier and slightly heavier. Mascarpone’s silky texture and buttery flavor really shines here and truly cannot be replaced.
Notes & Tips
Make-ahead tip: Keep the crust and filling assembled, but wait to add strawberries until serving so they stay fresh and glossy.
Texture note: The filling sets softly – think cheesecake-adjacent, but lighter.
Sweetness: Maple syrup is less sharp than honey, so the flavor is more mellow and rounded.
Customization: Swap strawberries for raspberries, peaches, or a mix of berries depending on the season!
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Classic Tarte Tatin: For something a little more classic, nothing beats a tarte Tatin; deeply caramelized apples and a crisp, buttery base and it never disappoints.
Pear Frangipane Tart: fresh pears, a rich almond filling and a golden crust that feels straight out of a pâtisserie window.
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Strawberry Mascarpone Tart
Ingredients
Crust:
- ¾ cup (90g) graham cracker crumbs
- ¾ cup (90g) almond meal or almond flour
- 5 tbsp (75g) unsalted butter melted
- 3 tbsp (50g) peanut butter melted
Filling:
- 12 ounces (340g) mascarpone cheese room temperature
- ¼ cup powdered sugar
- 1 tbsp (20g) maple syrup
- 2 tsp vanilla
- 16 ounces (2 pints) fresh strawberries stemmed and thinly sliced
- Slivered almonds, toasted for garnishing
- fresh mint leaves for garnishing
Instructions
- Prepare the crust: In a medium bowl or in the bowl of a food processor, combine the graham cracker crumbs, almond meal (or flour), butter, and peanut butter until all the crumbs are moistened and the mixture comes together. Press the crust into an 8-inch round tart pan, using the bottom of a small measuring cup to tamp it down evenly. Chill in the refrigerator while you prepare the filling.
- Prepare the filling: In a medium bowl, combine the room-temperature mascarpone, powdered sugar, maple syrup, and vanilla. Using a hand mixer, whip until smooth and creamy. Spread evenly over the chilled crust. Refrigerate for at least 1 hour to ensure clean slices when serving.
- Assemble the tart: Just before serving, trim the strawberry stems and slice the berries vertically into thin slices. Remove the tart from the fridge and arrange the strawberries on top. For a polished look, start at the outer edge and work your way in, layering the slices in concentric circles with the pointed ends facing outward, slightly overlapping each row as you go.
- Garnish with sliced almonds and fresh mint. Serve immediately, or cover loosely with plastic wrap and keep refrigerated until ready to serve.
