The Ultimate Mascarpone Tart with Fresh Strawberries: A Decadent Seasonal Dessert

There’s nothing quite like the vibrant sweetness of freshly picked strawberries, especially when they’re in peak season. This Mascarpone Tart with Strawberries isn’t just a dessert; it’s a celebration, giving your beautiful berries a place of honor, allowing their natural beauty and unparalleled flavor to shine. The harmonious blend of a crunchy, deep chocolate crust, a velvety smooth mascarpone filling, and the juicy tang of fresh strawberries creates a combination of textures and flavors that is truly unbeatable and incredibly satisfying.

While we might have access to delicious berries from California and Florida almost year-round, nothing compares to the taste and freshness of fruit that has been locally harvested, bursting with natural sugars and intense aroma. This tart is designed to highlight those perfect, ripe strawberries, transforming them into a show-stopping dessert that’s as impressive to look at as it is to eat.

Crafting the Perfect Crunchy Chocolate Tart Crust

Let’s start with the essential foundation: the crunchy chocolate base. This crust is the perfect counterpoint to the creamy filling and fresh fruit. For this recipe, we rely on classic chocolate wafer cookies, readily available in most grocery stores (Nabisco is a popular brand, for instance). These cookies provide a deep, slightly bitter chocolate flavor that balances the sweetness of the mascarpone and strawberries beautifully.

Preparing Your Cookie Crumbs

The key to a cohesive and perfectly textured crust is reducing the cookies to very fine crumbs. There are a couple of excellent ways to achieve this:

Traditional Method: As suggested in the original recipe from Sunset Magazine, you can break the cookies into smaller pieces, place them in a sturdy, sealed plastic bag (like a 1-quart zip-lock), and then crush them with a rolling pin. This method can be quite therapeutic and gives you good control over the crumb size, though it might take a little elbow grease to achieve a consistently fine texture.
Modern Convenience: For a quick and effortless approach, I highly recommend using a mini food processor. It grinds the cookies into perfect, uniform crumbs in a matter of seconds, making the process incredibly efficient. Just be careful not to over-process, which can turn the cookies into a paste.

Need a Gluten-Free Option?

For those with dietary restrictions, or simply looking for an alternative, creating a gluten-free version of this chocolate crust is entirely possible and just as delicious:

Store-Bought GF Cookies: Easily substitute with your favorite brand of dark chocolate gluten-free cookies. Many excellent options are available that will provide a similar rich chocolate flavor and crumbly texture.
Homemade GF Wafer Cookies: If you enjoy baking from scratch and want to ensure the highest quality ingredients, you can use your preferred gluten-free flour blend to make a batch of homemade Dark Chocolate Wafer Cookies. This gives you full control over the flavor and texture.
Ultra-Dark Chocolate Crackle Cookies: Another fantastic homemade option is to use Ultra-Dark Chocolate Crackle Cookies. These will add an even more intense chocolate flavor and a delightful texture to your tart crust.

Preheat your oven to 325°F (160°C). This ensures the oven is at the correct temperature for baking your crust and later, the filling, promoting even cooking.
Place cookies in a 1-quart zip-lock plastic bag and seal. This contains the crumbs and makes crushing easier and less messy.
With a rolling pin, crush the cookies into fine crumbs. Aim for a consistency similar to coarse sand for the best crust texture.

Don’t Waste a Crumb! Save Those Excess Cookie Crumbs…

If you crush an entire standard box of chocolate wafer cookies, you’ll likely have a small amount of crumbs leftover after measuring out what’s needed for the tart. Do not discard these precious bits of chocolatey goodness! Instead, transfer them to a small, airtight container and save them for another day. These leftover crumbs are incredibly versatile. The next time you enjoy a bowl of vanilla ice cream, a scoop of yogurt, or even a simple pudding, sprinkle some of that chocolate crunch on top for an extra layer of flavor and texture. It’s a simple indulgence that makes everyday treats feel special!

Pour 2 cups of the fine chocolate crumbs into a medium bowl.
Mix the cookie crumbs thoroughly with melted butter, sugar, and instant espresso powder. The espresso powder isn’t for a coffee flavor, but rather to deepen and enhance the chocolate notes, making the crust taste even richer. The melted butter acts as a binder, holding the crumbs together firmly.
Have a 10-inch tart pan with a removable rim handy. This specific type of pan is crucial for achieving a beautiful, intact tart when serving.
There’s no need to grease the tart pan. The butter in the crust is usually sufficient to prevent sticking.
Press the mixture evenly into the bottom and up the sides of the pan. Use your fingertips or the flat bottom of a glass to firmly press the crumbs, creating a compact and sturdy crust.
The mixture should take on the shape of the pan, especially the fluted sides. This creates those signature elegant edges of a tart. A well-pressed crust is less likely to crumble when sliced.

It is absolutely essential that you use a tart pan with a removable rim for this recipe. The recommended size is 10-inch. Unlike a traditional pie plate, the removable bottom allows you to easily lift the tart from the pan, keeping its elegant fluted edges perfectly intact. If you try to make this using a regular pie plate, the cookie crust would most likely break apart as you attempt to lift each slice, diminishing the stunning presentation. Besides the functional benefits, the finished product with a tart pan is simply gorgeous, making it ideal for entertaining!

The Velvety Mascarpone Filling: A Creamy Dream

The heart of this tart is its luxurious mascarpone filling. Mascarpone, an Italian cream cheese, is known for its incredibly smooth, rich, and slightly sweet flavor. It’s less tangy than American cream cheese, offering a delicate dairy note that perfectly complements the chocolate crust and fresh strawberries without overpowering them.

Add the mascarpone, honey, and vanilla to a medium-size bowl. If mascarpone is difficult to find, or if you prefer a slightly tangier flavor, good quality full-fat cream cheese can be substituted.
With a mixer set on medium speed, beat until the mixture is smooth and well combined. Ensure there are no lumps of mascarpone for a truly silky filling.
Add the eggs one at a time, beating well after each addition. Incorporating the eggs gradually ensures they are fully emulsified into the mixture, contributing to the filling’s smooth texture and structure during baking.
Finally, mix in the flour and salt. The flour helps to provide a bit of structure and thickness to the filling, preventing it from being too runny, while the salt balances the sweetness and enhances all the flavors.

Pour the mascarpone filling into the chocolate crust.
Place the tart pan on a 12- by 16-inch rimmed baking pan. This step is critical for safe and clean baking.
Set the combined pan on the center rack of your preheated oven.

Important Note on Pouring the Filling: When adding the mascarpone filling to your prepared crust, pour it gently into the very center first. Then, using the back of a spoon or a small offset spatula, carefully spread the filling from the center outwards to the edges of the crust. Resist the urge to pull the filling from the outer edge towards the center, as this can inadvertently mix chocolate crumbs into your pristine, pale filling, affecting its appearance.

When baking the tart, be sure to place the tart pan on a larger rimmed baking sheet to catch any potential drips. The butter from the crust can sometimes seep out during baking, especially if the crust isn’t pressed firmly enough or if the tart pan isn’t perfectly sealed. Please, please, please don’t skip that crucial step! Trust me, you would much rather clean a baking sheet than have to deal with a messy puddle of melted butter on the floor of your oven or, even worse, a smoky kitchen. The baking sheet also provides added stability when transferring the tart in and out of the oven.

Bake for 30 to 35 minutes.
The filling should be pale golden and barely set in the center when you gently shake the pan. It should jiggle slightly like a firm custard, but not be liquid. The edges will appear more firm and lightly browned.

Cooling and Chilling for Perfection

Proper cooling and chilling are crucial steps that ensure the tart sets beautifully and achieves its ideal creamy texture.

Remove the tart from the oven.
Allow it to cool on a wire rack for about 30 minutes at room temperature. This initial cooling period prevents thermal shock and allows the filling to begin setting gradually.
Then chill until cold for at least one hour in the refrigerator. Chilling the tart thoroughly is vital for the mascarpone filling to firm up completely, making it easy to slice and serve.
The tart can be chilled for up to one day, covered, in the fridge. This makes it an excellent make-ahead dessert for parties or special occasions.
Don’t add the strawberries until just before serving. This prevents the berries from becoming soggy and ensures their fresh, vibrant appearance.

The Grand Finale: Adorning with Fresh Strawberries

The final step is where this tart truly transforms into a work of art. The fresh strawberries are not just an ingredient; they are the crown jewel, adding vibrant color, a refreshing sweetness, and a burst of natural flavor.

Shortly before serving, remove the rim from the pan. Do this carefully on a flat surface to maintain the tart’s perfect shape.
Rinse, stem, and thinly slice the strawberries. Gently wash the berries under cool water, then hull them (remove the green leafy cap and stem). For the best presentation, aim for uniform slices.
Try to choose strawberries that are uniform in size. This will help you create a more visually appealing and symmetrical pattern on top of the tart. Look for berries that are bright red, firm, and fragrant.
Arrange them in a circular or spiral pattern on top of the tart, overlapping slices slightly. This artistic arrangement showcases the beautiful cross-section of each strawberry and creates an inviting visual appeal that promises a delightful taste.

This Mascarpone Tart with Strawberries is a stunning dessert.

And absolutely delicious, just as presented here with fresh strawberries. The crisp chocolate, creamy mascarpone, and juicy berries are a classic trio that never disappoints.

But if you’re feeling adventurous and want to explore other flavor profiles or add even more visual interest, you could pattern several different fruits along with the strawberries. Imagine adding some thinly sliced kiwi for a touch of green, a vibrant ring of blueberries, or delicate raspberries for an extra layer of sweetness and tartness. A sprinkle of fresh mint leaves could also add a refreshing aromatic finish. The possibilities are endless, limited only by your imagination and the seasonal availability of fresh fruit!

You get the picture: this tart is a versatile canvas for your culinary creativity, always ready to impress.

Mascarpone Tart with Strawberries

Adapted from Sunset Magazine

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 10 servings

Author Rosemary Stelmach

Ingredients

9
ounces
chocolate wafer cookies, broken into 1/2″ pieces
1/2
cup
melted butter
(1/4 pound)
2
tablespoons
sugar
2
teaspoons
instant espresso powder
16
ounces
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 ounces)

Instructions

Preheat oven to 325°F (160°C).
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.
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.
Place tart pan on a 12- by 16-inch rimmed baking pan and set on center rack of preheated oven. Pour filling into chocolate crust (remember to pour into the center and spread outwards).
Bake until filling is pale golden and barely set in the center when you gently shake the pan, 30 to 35 minutes.
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).
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.

We hope you enjoy crafting and sharing this delightful Mascarpone Tart with Fresh Strawberries. It’s a truly elegant and flavorful dessert that’s perfect for springtime gatherings, summer BBQs, or simply as a special treat to brighten any day. The combination of textures and flavors is sophisticated yet comforting, making it a guaranteed crowd-pleaser.

Disclosure: Please note that some of the links above are affiliate links. At no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality and helpful in my culinary endeavors.

More Delicious Fruit Tarts to Explore…

If you’ve enjoyed this Mascarpone Tart, you might also love exploring other delightful fruit tart recipes that celebrate fresh, seasonal ingredients: