Strawberry Mascarpone Tartlets with Lemon Curd

Why You’ll Love This Recipe

These tartlets offer a perfect balance of flavors and textures. The buttery tart shell is the perfect base for the creamy mascarpone filling, while the bright, citrusy lemon curd adds a refreshing kick. The fresh strawberries on top bring a natural sweetness that pairs beautifully with the rich and creamy filling. It’s a dessert that’s both decadent and light, making it perfect for spring and summer gatherings. Plus, they are visually stunning and easy to serve, making them a great option for parties, brunches, or as a special treat to enjoy at home.

Ingredients

For the Tartlet Shells:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• 1 large egg yolk
• 2-3 tbsp ice water (as needed)

For the Mascarpone Filling:

• 1 cup (240g) mascarpone cheese, at room temperature
• ½ cup (120ml) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Lemon Curd:

• 2 large eggs
• ½ cup (120ml) fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (from 1 lemon)
• ½ cup (100g) granulated sugar
• 4 tbsp (60g) unsalted butter, cubed

For the Garnish:

• Fresh strawberries, sliced
• Mint leaves (optional, for garnish)
• Powdered sugar (optional, for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Tartlet Shells:

• In a food processor, combine the flour, cubed cold butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
• Add the egg yolk and pulse again to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together and forms a ball.
• Turn the dough out onto a lightly floured surface and knead it briefly to bring it together. Divide the dough into small portions (about 6-8), and press each portion into individual tartlet pans, covering the bottom and sides evenly.
• Refrigerate the tartlet shells for at least 30 minutes to chill.
• Preheat your oven to 350°F (175°C).
• Once chilled, line the tartlet shells with parchment paper and fill them with pie weights or dried beans. Bake for 10-12 minutes until the edges are golden.
• Remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the shells are fully golden and crisp. Let them cool completely.

2. Make the Lemon Curd:

• In a heatproof bowl, whisk together the eggs, lemon juice, lemon zest, and granulated sugar.
• Place the bowl over a pot of simmering water (double boiler method). Stir constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
• Remove from heat and whisk in the cubed butter until smooth. Let the lemon curd cool completely to room temperature before using.

3. Prepare the Mascarpone Filling:

• In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
• Beat until the mixture thickens slightly but remains soft and airy. If the filling seems too thick, add a small amount of heavy cream to adjust the consistency.

4. Assemble the Tartlets:

• Once the tartlet shells have cooled, fill each one with a generous spoonful of the mascarpone filling. Smooth the top with a spatula or the back of a spoon.
• Spoon a layer of lemon curd over the mascarpone filling, spreading it evenly.
• Top each tartlet with fresh strawberry slices and garnish with mint leaves (if using).
• Dust the tartlets with powdered sugar just before serving, if desired.

Servings and Timing

• Servings: 6-8 tartlets
• Preparation time: 30 minutes (excluding chill and cook time)
• Baking time: 20-25 minutes (for the tart shells)
• Cooling time: 1-2 hours (for tart shells and lemon curd)
• Total time: 3-4 hours (including chilling and cooling)

Variations

• Fruit topping: Swap strawberries for other fresh fruits like raspberries, blueberries, or blackberries for different flavor profiles.
• Almond flour crust: For a gluten-free option, substitute the all-purpose flour with almond flour for the tart shells.
• Add a twist to the mascarpone filling: Add a small amount of lemon zest or vanilla bean paste to the mascarpone filling for an extra burst of flavor.

Storage/Reheating

• Storage: These tartlets are best enjoyed fresh, but you can store them in the fridge for up to 2 days. Store the tartlets without the fruit topping and frosting to prevent them from getting soggy. Add the fresh fruit just before serving.
• Freezing: Freezing is not recommended for these tartlets as the fresh fruit and creamy filling may not maintain their texture once frozen. However, you can freeze the tart shells ahead of time and fill them later.

FAQs

Can I make the tartlet shells ahead of time?

Yes, the tartlet shells can be made ahead of time and stored in an airtight container at room temperature for up to 2-3 days or frozen for up to a month.

How can I make the tartlets gluten-free?

To make gluten-free tartlets, simply replace the all-purpose flour with a gluten-free flour blend. You may also want to use a gluten-free tartlet shell recipe.

Can I use store-bought lemon curd?

Yes, if you’re short on time, you can use store-bought lemon curd instead of making it from scratch. It will save you time while still providing the same great taste.

Can I substitute the mascarpone cheese with cream cheese?

You can use cream cheese as a substitute for mascarpone cheese, though the texture will be slightly different. Mascarpone is softer and creamier, so the filling may be a little firmer with cream cheese.

How can I adjust the sweetness of the mascarpone filling?

If you prefer a less sweet filling, reduce the amount of powdered sugar to taste. You can always add a little more if you want it sweeter.

Can I make these tartlets without the lemon curd?

Yes, you can skip the lemon curd if you prefer a simpler dessert. The mascarpone filling alone is rich and creamy, and the fresh fruit topping will still shine.

How do I know when the tartlet shells are done baking?

The tartlet shells are done when the edges are golden and the bottoms are firm and crisp. You can lightly press the bottom to check if it’s set.

Can I freeze these tartlets?

Freezing the completed tartlets is not recommended because the fruit and mascarpone filling may not hold up well. However, the tartlet shells and lemon curd can be frozen separately, and the tartlets can be assembled when ready to serve.

How can I make the lemon curd thicker?

If your lemon curd is too runny, you can simmer it a little longer, stirring constantly, until it thickens to the desired consistency.

How long can I store these tartlets?

Once assembled, these tartlets are best eaten within 1-2 days. If storing, keep the tartlets refrigerated in an airtight container to maintain their freshness.

Conclusion

These Strawberry Mascarpone Tartlets with Lemon Curd are the perfect balance of creamy, tangy, and sweet. The buttery tart shells provide a wonderful contrast to the smooth mascarpone filling and bright lemon curd, while the fresh strawberries add a burst of flavor and color. Whether you’re hosting a gathering or enjoying a quiet dessert at home, these tartlets will impress with their delicate flavors and elegant presentation. Treat yourself and your guests to a bite of this refreshing and indulgent dessert!

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