Zesty Strawberry Mascarpone Tartlets with Lemon Curd Recipe

Sweet and delicate strawberry mascarpone tartlets spark joy in every bite of this creamy dessert.

Pastry chefs adore combining silky mascarpone with bright citrus notes for an elegant treat.

Delicate shells cradle a luxurious filling that melts softly on your tongue.

Crisp pastry provides the perfect contrast to smooth, tangy lemon curd and rich cheese.

Seasonal strawberries add a vibrant pop of color and fresh sweetness to each miniature tart.

Summer gatherings deserve something special that looks as incredible as it tastes.

Whip up these irresistible tartlets and watch everyone’s eyes light up with pure delight.

Strawberry Mascarpone Tartlets with a Zesty Finish

• No complicated techniques required, making this recipe perfect for bakers of all skill levels from beginners to pros.
• Elegant dessert that looks professionally made but can be prepared without advanced pastry training, creating an impressive presentation.
• Simple steps allow you to create a sophisticated dessert without spending hours in the kitchen, perfect for spontaneous entertaining or weekend treats.
• Adaptable recipe that works beautifully for brunch gatherings, afternoon tea, summer parties, or as a delightful family dessert that everyone will adore.

Ingredients for Strawberry Mascarpone Tartlets

• Flour: A key ingredient that provides structure to the tartlet crust.
• Sugar: Adds a subtle sweetness to the pastry base.
• Salt: Enhances the overall flavor of the crust.
• Butter: Creates a rich, flaky texture in the tartlet shell.
• Egg Yolk: Helps bind the dough and adds richness.
• Ice Water: Helps bring the dough together and creates a tender crust.

• Lemon: Provides a bright, citrusy flavor to the tartlet.
• Sugar: Balances the tartness of the lemon.
• Egg Yolks: Helps thicken and enriches the lemon curd.
• Butter: Adds smoothness and richness to the curd.

• Mascarpone Cheese: Offers a creamy, luxurious texture to the tartlet.
• Strawberries: Brings a fresh, sweet, and vibrant element to the dessert.
• Powdered Sugar: Provides a light dusting of sweetness on top.

Assembly Steps for Strawberry Mascarpone Tartlets

Step 1: Blend Pastry Base

Grab your food processor and toss in flour, sugar, and salt.

Pulse these dry ingredients together until well mixed.

Add cold butter and pulse again until the mixture looks like rough, crumbly sand.

Step 2: Form Pastry Dough

Drop in egg yolk and pulse to combine.

Slowly add ice water, mixing until the dough starts to come together in a soft, cohesive ball.

Be careful not to overmix.

Step 3: Chill Pastry Dough

Wrap the fresh dough in plastic wrap and slide it into the refrigerator.

Let it rest and firm up for at least 30 minutes, which helps develop better texture.

Step 4: Prepare Tartlet Shells

Heat your oven to 350°F.

Dust your work surface with flour and roll out the chilled dough.

Cut circular shapes that fit perfectly into your tartlet pans.

Gently press the dough into each pan, trimming any extra edges.

Step 5: Pre-Bake Tartlet Shells

Line the dough with parchment paper and fill with pie weights.

Blind bake for 12-15 minutes to set the base.

Remove weights and parchment, then return to oven for an additional 5 minutes until shells turn golden.

Allow shells to cool completely before filling.

Tartlet Tips with Lemon Curd and Mascarpone

• Refrigerate the pastry dough for at least 30 minutes to ensure a flaky, tender crust that won't shrink during baking.
• Use pie weights or dried beans to prevent the crust from puffing up, ensuring a crisp and even base for your tartlets.
• Strain the lemon curd through a fine-mesh sieve to remove any lumps, creating a silky-smooth filling that's perfect for piping.
• Bring mascarpone and eggs to room temperature for easier mixing and a smoother, more consistent texture in your filling.
• Top tartlets with fresh strawberry slices just before serving to maintain their vibrant color and prevent soggy edges.

Store Strawberry Mascarpone Tartlets the Easy Way

• Transfer tartlets to an airtight container and store in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
• Wrap individual tartlets tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks without lemon curd or mascarpone topping.
• Thaw frozen tartlets in the refrigerator overnight. Warm briefly in a 300F oven for 5-7 minutes to restore crispness, watching carefully to prevent burning.
• Add fresh mascarpone cream and sliced strawberries after reheating to maintain the best texture and flavor of delicate ingredients.

What Matches with Strawberry Mascarpone Tartlets

• Pair with Crisp White Wine: Complement the tartlets' delicate sweetness with a chilled Sauvignon Blanc or Pinot Grigio, enhancing the bright lemon and strawberry flavors.
• Match with Fresh Herbal Tea: Brew a light chamomile or mint tea to balance the richness of mascarpone and provide a refreshing counterpoint to the buttery crust.
• Create a Dessert Plate Harmony: Add a small scoop of lavender or vanilla bean ice cream alongside the tartlets to elevate the overall dessert experience with creamy, aromatic notes.
• Serve with Sparkling Rosé: Select a light, bubbly rosé that mirrors the tartlets' fruity essence and cuts through the creamy mascarpone with its effervescent charm.

Tartlet Variations to Explore

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free all-purpose flour blend. Use certified gluten-free ingredients to ensure safe preparation for those with celiac disease or gluten sensitivity.
• Vegan Alternative: Substitute butter with coconut oil or vegan margarine. Use aquafaba or flax egg instead of egg yolk. Replace mascarpone with cashew cream or dairy-free cream cheese for a plant-based version.
• Dairy-Free Option: Use coconut cream or coconut milk instead of mascarpone. Swap butter with dairy-free margarine or coconut oil. Ensure all ingredients are lactose-free for those with dairy restrictions.
• Low-Sugar Adaptation: Replace sugar with stevia or monk fruit sweetener. Use fresh strawberries with no added sugar. Reduce overall sweetness while maintaining the tartlet's delicious flavor profile.

FAQs

• What ingredients make the crust so flaky?

The combination of cold butter, flour, and minimal handling creates a tender, flaky crust. Pulsing the butter into the flour creates small butter pockets that melt during baking, resulting in a light, crisp texture.

• Why use mascarpone cheese in this dessert?

Mascarpone provides a rich, creamy, and smooth base that complements the tangy lemon curd and sweet strawberries. Its mild flavor allows other ingredients to shine while adding luxurious texture.

• Can I make the components ahead of time?

Yes, you can prepare the crust and lemon curd up to 2-3 days in advance. Store the baked tartlet shells in an airtight container and refrigerate the lemon curd. Assemble just before serving to maintain the best texture and freshness.

• Is this dessert suitable for special occasions?

Absolutely! These tartlets look elegant and sophisticated, making them perfect for dinner parties, bridal showers, or any celebration where you want to impress guests with a beautiful and delicious dessert.

Strawberry Mascarpone Tartlets with Lemon Curd Recipe

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4.9 from 15 reviews

• Total Time: 47 minutes
• Yield: 12 1x

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Description

Delicate strawberry mascarpone tartlets with lemon curd dance between sweet and tangy, offering a sublime French-inspired dessert. Crisp pastry shells cradle silky mascarpone and zesty lemon curd, inviting you to savor each delightful bite of this elegant summer treat.

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Ingredients

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Main Ingredients:

• 1.5 cups all-purpose flour
• 2 large eggs
• 8 ounces mascarpone cheese, softened
• 1.5 cups fresh strawberries, hulled and sliced
• 0.5 cup fresh lemon juice (about 2 lemons)
• 1 cup heavy cream

Sweeteners and Sugars:

• 0.5 cup granulated sugar
• 2 tablespoons powdered sugar
• 2 tablespoons granulated sugar

Fats and Additional Ingredients:

• 0.5 cup cold unsalted butter, cubed
• 3 tablespoons unsalted butter, cubed
• 1 egg yolk
• 2–3 tablespoons ice water
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Combine flour, sugar, and salt in a food processor, blending until uniform. Incorporate cold butter, pulsing until the mixture transforms into grainy, uneven fragments.
2. Introduce egg yolk and process briefly. Drizzle ice water gradually, mixing until the dough coheres into a loose, malleable mass.
3. Encase the pastry in plastic film and chill within the refrigerator for a minimum of half an hour, allowing gluten to relax and butter to solidify.
4. Heat the oven to 350F (175C). On a lightly dusted surface, roll the chilled dough thinly. Carefully cut circles matching tartlet pan dimensions.
5. Gently press dough into each pan’s contours, trimming overhanging edges with precision. Create small perforations across the base to prevent uneven rising.
6. Shield the raw crusts with parchment paper, then fill with ceramic weights to prevent swelling during initial baking phase.
7. Blind bake for 12-15 minutes until edges turn pale golden. Remove weights and parchment, then return to oven for an additional 5 minutes until fully crisp and amber-hued.
8. Allow tartlet shells to cool completely on a wire rack, ensuring a crisp, sturdy foundation for subsequent filling.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a flaky, tender crust that holds its shape perfectly in the tartlet pans.
• When blind baking, use ceramic pie weights or dried beans to maintain the tartlet shell’s structure and prevent bubbling during baking.
• For a gluten-free version, swap traditional flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising texture.
• Carefully handle the delicate pastry shells to prevent cracking, using gentle pressure when pressing dough into tartlet pans and removing from molds.

• Prep Time: 30 minutes
• Cook Time: 17 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 319
• Sugar: 12 g
• Sodium: 75 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 93 mg