Strawberry Mascarpone Tartlets with Lemon Curd
Strawberry Mascarpone Tartlets with Lemon Curd feature a crisp, buttery tart shell filled with creamy mascarpone cheese, topped with tangy lemon curd and fresh strawberries for a refreshing, indulgent dessert.
- Prep Time: 30 minutes (excluding chill and cook time)
- Cook Time: 20-25 minutes (for the tart shells)
- Total Time: 3-4 hours (including chilling and cooling)
- Yield: 6-8 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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)
1 cup (240g) mascarpone cheese, at room temperature
½ cup (120ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
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
Fresh strawberries, sliced
Mint leaves (optional, for garnish)
Powdered sugar (optional, for dusting)
Instructions
- In a food processor, combine flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Gradually add ice water until the dough comes together. Knead briefly and divide into portions. Press into tartlet pans and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Line the tartlet shells with parchment paper and fill with pie weights. Bake for 10-12 minutes until edges are golden. Remove weights and bake for an additional 5-7 minutes. Let cool completely.
- For the lemon curd, whisk eggs, lemon juice, zest, and sugar in a heatproof bowl. Place over simmering water, stirring constantly until thickened, about 8-10 minutes. Remove from heat and whisk in butter. Let cool to room temperature.
- For the mascarpone filling, whisk mascarpone, heavy cream, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Adjust consistency with more cream if necessary.
- Once the tartlet shells have cooled, fill each with mascarpone filling. Top with a layer of lemon curd. Garnish with fresh strawberry slices, mint leaves, and powdered sugar if desired.
Notes
For gluten-free tartlets, substitute the all-purpose flour with a gluten-free flour blend.
Store-bought lemon curd can be used as a time-saving alternative to homemade lemon curd.
To make these tartlets ahead of time, store the tartlet shells and lemon curd separately and assemble just before serving.
If you prefer a less sweet mascarpone filling, reduce the amount of powdered sugar to taste.
Nutrition
- Serving Size: 1 tartlet
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
