Mascarpone Tart With Strawberries Recipe

Name: Mascarpone Tart With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 9 ounces chocolate wafer cookies, broken into 1/2-inch pieces; 1/2 cup melted butter (1/4 lb.); 2 tablespoons sugar; 2 teaspoons instant espresso powder; 1 pound mascarpone or cream cheese; 1/3 cup honey; 1 teaspoon vanilla; 2 large eggs; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 cups strawberries (14 oz.)

Servings: persons

About 9 ounces chocolate wafer cookies, broken into 1/2-inch pieces
1/2 cup melted butter (1/4 lb.)
2 tablespoons sugar
2 teaspoons instant espresso powder
1 pound mascarpone or cream cheese
1/3 cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups strawberries (14 oz.)

1
Preheat oven to 325u00b0 (300u00b0 if using convection heat). Place cookies in a 1-quart zip-lock plastic bag and seal. With a rolling pin, crush cookies into fine crumbs. Pour 2 cups of the crumbs into a bowl and mix with melted butter, sugar, and espresso powder. Press mixture evenly into bottom and up sides of a 10-inch tart pan with removable rim.
2
In another bowl, with a mixer on medium, beat mascarpone, honey, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Beat in flour and salt.
3
Place tart pan in a 12- by 16-inch rimmed baking pan and set on center rack of preheated oven. Pour filling into chocolate crust. Bake until filling is pale golden and barely set in the center when you gently shake pan, 30 to 35 minutes.
4
Remove tart from oven and let cool on a rack about 30 minutes, then chill until cold, at least 1 hour, or up to 1 day (cover tart once cold).
5
Shortly before serving, remove rim from pan. Rinse, stem, and thinly slice strawberries. Arrange in a circular or spiral pattern on top of the tart, overlapping slices slightly.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 9 ounces chocolate wafer cookies, broken into 1/2-inch pieces, 1/2 cup melted butter (1/4 lb.), 2 tablespoons sugar, 2 teaspoons instant espresso powder, and more.

Yes, Mascarpone Tart With Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mascarpone Tart With Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions