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Strawberry Tart on a Wooden Board in the Metal Shell

Strawberry Mascarpone Tart

Servings: 10
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.

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.
    3 cups graham cracker crumbs, 1/2 cup granulated sugar, 12 tablespoons unsalted butter
  • 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.
    3 (8-ounce) tubs mascarpone cheese, 1 cup confectioner's sugar, zest of 1 orange, zest of 1 lemon, 2 teaspoons vanilla extract
  • 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.
    1 pound fresh strawberries
  • 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.
    2 tablespoons strawberry 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: 647kcal, Carbohydrates: 49g, Protein: 7g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 207mg, Potassium: 123mg, Fiber: 2g, Sugar: 32g, Vitamin A: 1378IU, Vitamin C: 27mg, Calcium: 128mg, Iron: 1mg