Strawberry Mascarpone Tart

When sweet strawberries meet balsamic vinegar and are topped with wonderful and creamy mascarpone, well, let’s just say this strawberry mascarpone tart is pure magic.

It’s the best summer dessert that’s light, creamy and refreshing.

The best summer dessert: strawberry custard tart

Featured Ingredient

• What is Mascarpone?  This lovely Italian cheese is like cream cheese in the way that it spreads easily.
  • But, mascarpone is chock-a-block with butterfat which makes it incredibly rich and utterly craveable.
  • It can be used interchangeably with cream cheese, but mascarpone isn’t as tangy as cream cheese.
  • It is however, sweeter, creamier and richer, which makes it perfect for sweet and savory recipes.
• What if I Don’t Have Mascarpone? If you don’t have mascarpone on hand, but you do have cream cheese, you can whip up an amazing substitute.
  • Simply let the cream cheese come to room temperature, and mix in a good amount of heavy cream until the consistency is like that of mascarpone.
  • The richness of the heavy cream will mimic those luscious buttery notes.

Recipe Substitutions & Alterations

• Could I Substitute Heavy Cream for the Half and Half? Yes! It will be richer than the half and half because of the extra fat content, which will make it even more decadent.
• Would Blueberries Work in This Tart? Absolutely.
  • Swap out the balsamic vinegar for lemon juice, and double the mint in the tart. 
• Can I Use Gluten-Free Oats in the Crust? You definitely can.
  • In fact, oats are naturally gluten-free, the only issue is that gluten can be transferred during the processing.
  • So, if a facility also processes wheat, barley, or rye, there’s a chance of slight gluten contamination.
  • If you read the back of the rolled oats cans or bags, you can see which companies guarantee their oats to be gluten-free.
• Can I make This Ahead of Time? If time is of the essence, you can make the filling and refrigerate up to 2 days before assembling the tart.
  • And you can also make the tart shell up to 2 days in advance.
  • Just place it in a resealable container and refrigerate it.
  • Just let it come back up to room temperature before assembling the tart.
• What if I Don’t Have a Tart Pan? Have no fear!
  • You could form the crust in a springform pan, which would work perfectly.
  • Or, you could cook your tart in a quiche pan, because they’re quite similar in shape.
  • The big difference between a tart pan and a quiche pan, is that the latter is deeper and smaller in diameter.
  • So, you may need to tweak the cooking time and keep an eye on the shell.
  • But, it really shouldn’t make that much of a difference. And, of course, you could use a pie pan.
  • It won’t be quite the same, but your guests won’t mind – it will still be incredibly delicious! 
• Vanilla: You could swap out the vanilla paste or vanilla extract with almond paste or extract for an even more luxurious flavor.
• Herbs: You could finely chiffonade the mint and basil and put them in the mascarpone custard.
• Citrus: Orange zest makes an incredible add-in with the strawberries and balsamic.

Other fab berry recipes:

• Spinach & Goat Cheese Salad with Raspberry Vinaigrette
• Strawberry Chia Jam
• Chocolate Overnight Oats & Raspberry Chia Seed Pudding Parfaits
• Spinach, Strawberry and Fennel Salad
• Raspberry Mango Arborio Rice Pudding
• Strawberry Banana Cashew Smoothie
• Italian Ricotta Cheesecake
• Strawberry Rhubarb Cupcakes with Coconut Frosting
• Mini Strawberry Shortcake Stacks

Strawberry Mascarpone Tart

Print Recipe

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A simple strawberry tart with mascarpone filling.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 20-25 mins
• Total Time: 35-45 mins
• Yield: 1 12-inch tart (8 slices) or 2 6-inch tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust:

• 1 ½ cups old-fashioned rolled oats
• 6 tablespoons cold salted butter, cubed
• 2 tablespoons honey or granulated sugar
• 5–6 tablespoons ice water

Strawberry Filling:

• 2 pints strawberries, hulled and sliced
• 2 teaspoons balsamic vinegar or fresh lemon juice
• 2 teaspoons granulated sugar

Mascarpone Filling:

• ½ cup half & half
• 8 ounces mascarpone cheese
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1 tablespoon honey or granulated sugar

Tart:

• 2 tablespoons fresh basil, chiffonade
• 2 tablespoons fresh mint, chiffonade

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Instructions

1. To make crust: Preheat oven to 350°F. Place oats, butter and honey/sugar in a food processor. Pulse while adding one tablespoon of ice water at a time, until the mixture forms a dough. Remove tart dough and place in an ungreased 12-inch tart pan {or 2 6-inch pans}. With your fingers, press the dough into the pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 20-25 minutes, until crust is crispy and browned on the edges. Allow to cool.
2. For the strawberry filling: In a bowl, mix sliced strawberries with balsamic vinegar and sugar.
3. To make the whip: Using a hand mixer or stand mixer, whip the half and half until fluffy. Add a dollop of mascarpone at a time until the mixture is smooth and creamy. Mix in the vanilla bean paste and honey/sugar until incorporated. Mixture should be smooth, creamy and stiff like whipped cream.
4. To assemble tart: Fill cooled tart shell with ¾ of the strawberry filling. Top with mascarpone whip and garnish with remaining strawberries and the basil and mint. Remove tart from the tart pan, slice and serve.

Nutrition

• Serving Size: 1 slice (1/8 of 12-inch tart)
• Calories: 330
• Sugar: 13g
• Sodium: 102mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 63mg