This fresh Strawberry Tart is simple to make, completely no-bake, and has the most heavenly, rich flavor.
Here is another example of mascarpone being one of the best ingredients on earth.
The flavor is unlike anything else, and when you add a touch of orange zest, lemon zest, and vanilla, it has the most heavenly taste and aroma.
The graham cracker goes better with the cheesecake-like qualities of this tart, and it also makes this a completely no-bake recipe. No need to turn on the oven!
If you’re looking for a great dessert for spring or summer to bring to parties or events, this is one of the best options out there. This is definitely an indulgent and rich dessert, but also has a lightness to it and feels very summery.
Here’s a closeup on a slice, so you can see the light and creamy texture of the citrus vanilla mascarpone filling:
How to Make the Strawberry Tart:
As this is a no bake tart, it’s just about assembling the graham cracker crust, mixing and adding the filling, and topping with strawberries.
Make the Crust
First you need to make or buy the graham cracker crust for the base.
I recommend making your own per my Graham Cracker Crust post, as it’s very easy, requires no baking, and only involves 3 ingredients.
Basically you grind together graham crackers, sugar, and butter, and press it into a tart pan:
The crust needs to chill in the fridge for 30 minutes, and that’s when I work on prepping the filling and slicing the strawberries.
Making the Mascarpone Filling
In a large bowl, combine room temperature mascarpone cheese, powdered sugar, vanilla extract, orange zest, and lemon zest:
Make sure you do not skip the citrus zest. This is a really simple filling, and the zest pairs so wonderfully with the flavor of the mascarpone.
Whip everything together until combined:
Spread the mascarpone filling evenly into the chilled crust:
Refrigerate the tart for one hour to firm up the mascarpone.
Finish with Strawberries
In the meantime, slice some strawberries.
You can really do any design that you like. My favorite is to thinly slice the strawberries and arrange them in alternating rows:
Serve the strawberry tart as soon as you can, and know that it’s best enjoyed the same day it’s made. Leftovers will keep in decent condition for a couple days more, but after that the fresh strawberries are not as good.
Also make sure to chill any leftovers in the refrigerator.
Tiramisu is another classic mascarpone-focused dessert recipe to try next.
Or try these Strawberry Cheesecake Parfaits, which has a similar flavor profile but is layered into cups. Very fun for parties. Enjoy!
Strawberry Mascarpone Tart
- 1 prepared graham cracker crust (use exact amounts from that post, or purchase a pre-made crust)
- 3 8-ounce tubs mascarpone cheese at room temperature
- 1 cup confectioner's sugar
- zest of 1 orange
- zest of 1 lemon
- 2 tsp vanilla extract
- 1 lb strawberries*
- Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below.
- For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed.
- Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on.
- Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy.
- Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post and recipe updated in April 2020. Originally published in March 2011.