Imagine a warm summer day, with the sweet scent of ripe strawberries lingering in the air. Now, imagine capturing that essence in a delectable tart, where the creamy richness of mascarpone cheese meets the vibrant tartness of fresh strawberries. These Strawberry Mascarpone Tarts are a true celebration of the season’s bounty, offering a delightful treat that will transport your taste buds to a sun-kissed garden.
Crafted with a buttery, flaky crust and filled with a luscious mascarpone mixture, these tarts are a delightful harmony of flavors and textures. The velvety smoothness of the mascarpone is perfectly balanced by the bright, juicy bursts of strawberries, creating a dessert that is both indulgent and refreshing. Whether you’re hosting a garden party or simply craving a sweet escape, these Strawberry Mascarpone Tarts are sure to steal the show.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
- 3-4 tbsp ice water
- 8 oz mascarpone cheese, at room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 pint fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam, for glazing
Instructions:
- To make the crust, combine the flour, butter, and salt in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and pulse until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and use a round cutter or the rim of a glass to cut out circles. Press the dough circles into the cups of a mini tart pan or muffin tin. Prick the bottoms with a fork and bake for 12-15 minutes or until lightly golden. Let cool completely.
- In a bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spoon or pipe the mascarpone mixture into the cooled tart shells, leaving a slight well in the center.
- Arrange the sliced strawberries over the mascarpone filling, starting from the outer edge and working your way towards the center.
- In a small saucepan, warm the strawberry jam until it’s slightly thinned. Use a pastry brush to lightly glaze the strawberries with the melted jam, giving them a beautiful shine.
- Refrigerate the tarts for at least 30 minutes to allow the filling to set. Serve chilled and enjoy the perfect balance of creamy and fruity flavors in every bite.
