This fresh Strawberry Tart is simple to make, completely no-bake, and has the most heavenly, rich flavor. Mascarpone cream cheese is whipped with fresh citrus and vanilla, then spread into a buttery crust made with graham cracker crumbs, and topped with sliced sweet strawberries.

Strawberry Tart - Made with a Graham Cracker Crust, Mascarpone Filling, and Sliced Strawberries

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 extract, it has the most heavenly taste and aroma.

Then, once you add strawberries to the party, it’s more or less complete. Much like classic Chocolate Covered Strawberries, there’s an elegance and simplicity here that is incredible.

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 for this delicious dessert!

Strawberry Tart Recipe - With Slice Being Taken from the Whole Tart

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:

No Bake Tart - Closeup View With Graham Base, Mascarpone Filling, and Fresh Strawberries Visible

Step by Step Overview:

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 tart shell 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, granulated sugar, and butter, and press it into a tart pan:

How to Make Graham Cracker Crust - Press in Firmly with Measuring Cup

For easy removal, I recommend using a pan with a removable bottom, but it’s not required.

The tart 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:

Mascarpone Filling - No Bake with Mascarpone, Powdered Sugar, Vanilla, and Citrus Zest in a Bowl

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 using a handheld mixer with medium-high speed, until combined:

Mascarpone Filling - For Fresh Strawberry Tart, in a bowl with blue spatula

You may also do this in the bowl of an stand mixer using the paddle attachment.

Spread the mascarpone filling evenly into the chilled crust:

No Bake Mascarpone Tart - With Graham Cracker Crust and Mascarpone Filling Being Spread Inside with Spatula

Refrigerate the tart for one hour to firm up the mascarpone.

Finish with Strawberries

In the meantime, slice some strawberries using a very sharp knife. Try to find the freshest strawberries possible, so the fruit stays nice and firm.

As far as laying the slices on top of the tart, you can really do any design that you like. My favorite is to thinly slice the strawberries and arrange them in alternating rows:

Fresh Strawberry Tart - Adding Sliced Strawberries On Top

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.

A strawberry tart inside of metal tart pan with fresh citrus surrounding

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!

Recipe FAQ and Tips

How do you store leftover strawberry tart?

If you have an airtight container that’s big enough, store your fresh fruit tart in the container and place in the fridge for up to 2 days. If storing slices on top of each other, put wax paper or parchment paper between slices. Or, simply cover the entire tart pan with plastic wrap or aluminum foil.

Can you make individual tarts?

Absolutely! You can make mini strawberry tarts. This recipe serves 8, so if you want single portions, choose smaller tart pans.

Can you make this a strawberry pie instead?

Yes, though I would recommend adding one cup of pastry cream or whipped cream to the filling for more volume. I recommend a standard 9″ pie plate.

Recipe Variations

I have made this easy strawberry tart recipe many different ways, and the recipe I shared in the recipe card is my absolute favorite. However, here are some variations that are also nice.

Pastry shell – Feel free to use other kinds of cookie crumbs, like nilla wafers, or even chocolate wafers.

I have experimented with puff pastry and pie crust, and find those to be less delicious options than the graham cracker crust, but it’s still very good. If using pie crust, press the tart dough into the pan and blind bake until the crust is fully cooked. Then let cool before filling. Same goes for the puff pastry (bake it fully first).

The filling – For a lighter filling, add up to 1 cup of pastry cream to the mascarpone mixture before whipping. You may also fold in 1 cup of whipped cream to give the creamy filling a lighter texture.

The fruit – You may try macerating the strawberries with fresh lemon juice, sugar, and fresh mint for a unique flavor.

You may also try using different fruits, and add raspberries, blueberries, or even pitted cherries.

Chocolate – For a fun touch, melt some white chocolate in a small bowl and drizzle over the top of the strawberries. I do not recommend dark melted chocolate, as it will not look as nice visually, and will likely be too strong for the other flavors here.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Strawberry Tart on a Wooden Board in the Metal Shell

Strawberry Mascarpone Tart

Servings: 8
Prep Time: 30 minutes
Cook Time: 0 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 2 hours
This no-bake strawberry tart recipe features a simple graham cracker crust, mascarpone filling flavored with citrus and vanilla, and perfectly ripe summer strawberries.
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Ingredients

For the graham cracker crust

  • 3 cups graham cracker crumbs about 18 full graham cracker sheets
  • 1/2 cup granulated sugar
  • 12 tablespoons unsalted butter melted

For the filling

  • 3 (8-ounce) tubs mascarpone cheese room temperature
  • 1 cup confectioner's sugar
  • zest of 1 orange
  • zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 1 pound fresh strawberries washed, dried, and hulled
  • 2 tablespoons strawberry jelly for glazing, optional

Equipment

Instructions 

Prepare the crust

  • In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and stir until the crackers are evenly moistened and hold together when pinched with your fingers.
  • Add the crust mixture to (1) 11-inch tart pan with a removable bottom. Firmly press the crumbs into the pan, flattening the bottom and pressing the crumbs firmly against the sides with a flat-bottomed measuring cup or glass.
  • Place the crust in the refrigerator to chill for 30 minutes.

Make the filling

  • While the crust chills, add the mascarpone, sugar, citrus zest, and vanilla to a large mixing bowl. Using an electric hand mixer, beat on medium-high speed for about 2 minutes, until creamy and well combined.
  • Spread the mascarpone filling evenly in the prepared graham cracker crust, then refrigerate for 1 hour. This will help the tart slice cleanly later on.
  • Thinly slice the strawberries, then layer on top of the tart in rows or circles, making sure to cover the entire surface of the tart with the berries.
  • If you'd like to glaze the top of the tart, place the jelly in a microwave-safe bowl. Microwave on high for 10-20 seconds, just until the jelly melts enough to brush over the tart. Use a pastry brush to lightly brush the berries with the jelly.
  • Serve right away or chill until ready to serve.

Notes

Storage

  • This strawberry tart is best served the same day it is made, but it can be stored lightly covered in the refrigerator for up to 2 days. Do not freeze.

Variations

  • If you do not have an 11-inch tart pan, you can make this recipe in a 9-inch pie plate instead.
  • In lieu of using only strawberries, try using a mix of fresh berries for the top, such as raspberries, blackberries, and blueberries. Cut larger raspberries or blackberries in half before adding to the top of the tart.

Nutrition

Serving: 1slice, Calories: 427kcal, Carbohydrates: 59g, Protein: 3g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 213mg, Potassium: 153mg, Fiber: 2g, Sugar: 40g, Vitamin A: 537IU, Vitamin C: 34mg, Calcium: 41mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Cuisine: American
Author: Fifteen Spatulas

Post and recipe updated in April 2020. Originally published in March 2011.