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.
This is one of the earliest recipes I ever posted on this blog, dating back to March 2011. I’ve since changed the crust to a graham cracker crust instead of a classic baked pie crust.
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 Graham Cracker Crust:
Break up two sleeves of graham crackers just enough so you can fit them into a food processor, and add granulated sugar:
Process until the graham crackers are ground into crumbs, then add melted butter:
Process again until the crumbs are evenly moistened:
Pour the graham cracker crust into an 11-inch tart pan with a removable bottom, and spread as evenly as you can with a spatula:
Then, I like to use a rounded measuring cup to finish flattening and pressing the crumbs out to the edges:
That way when I go to slice later, the crust holds together really well.
Chill the crust in the fridge for 30 minutes.
How to Make the Strawberry Tart 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, and in the meantime, slice the 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
For the Graham Cracker Crust:
- 2 sleeves graham crackers (or 3 cups graham cracker crumbs)
- 1/2 cup granulated sugar
- 12 tbsp unsalted butter melted
For the Strawberry Tart:
- 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*
- Starting with the crust, break up the graham crackers with your fingers so they can be placed into a food processor. Add the granulated sugar and process until the graham crackers are ground up.
- Pour in the melted butter and process until the graham crackers are evenly moistened, and hold together when pinched with your fingers.
- Press the crumbs evenly into an 11-inch tart pan with a removable bottom. You really want to press the crumbs firmly. I use a rounded measuring cup to flatten and press the crumbs up the edges.
- Refrigerate the crust for at least 30 minutes, and in the meantime work on the filling.
- 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 refrigerated crust, 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!
Post and recipe updated in April 2020. Originally published in March 2011.