Strawberry Mascarpone Tart

Strawberry custard tart on cake plate

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A simple strawberry tart with mascarpone filling.




  • 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


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


  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.