Strawberry Frangelico Tart – a delicious recipe with shell, Filling, heavy whipping cream, mascarpone cheese, sugar, Frangelico. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake the crust fully. When you remove the crust from the oven and it is still warm, spread the Nutella or chopped chocolate (whichever one you are using) on the bottom. If you are using chocolate, the chocolate will melt - this is a good thing. Set the crust aside to cool to room temperature.
2
Next, whip the cream with sugar to soft peaks (there are varying philosophies on how to do this, but I usually start on medium-high speed and once there are some air bubbles, I add the sugar and continue whipping on medium-high). Fold in the Frangelico, one tablespoon at a time, depending on how boozy you want it to be. Add the mascarpone cheese and continue whipping on medium until the mascarpone is incorporated and the cream is thick but not completely stiff.
3
Spread the cream inside the crust and top with strawberries. I also sprinkled some grated chocolate on top.
276
kcal
Calories
21
g
Fat
18
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: One fully baked sweet tart shell, Filling:, 3/4 cups heavy whipping cream, very cold, 1/2 cup mascarpone cheese, softened and at room temperature, and more.
Yes, Strawberry Frangelico Tart 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.
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