Looking for a dessert that's as easy to make as it is delicious? This no-bake strawberry mascarpone tart is your answer. With a buttery cookie crust, a creamy mascarpone filling, and juicy fresh strawberries on top, this tart is a perfect treat for any occasion.
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Enjoy the fresh taste of summer with this strawberry mascarpone tart. It’s a simple, delicious dessert that’s perfect for any occasion. The creamy mascarpone pairs perfectly with the sweet strawberry slices, making every bite smooth and satisfying.
This no-bake strawberry tart is just as tasty and satisfying as the traditional French strawberry tart made with buttery crust, a shortcrust tart dough "pâte sablée" and vanilla pastry cream. The difference? This version skips the baking, so it’s quicker and easier to make.
This tart has a crunchy base made with fine crumbs from graham crackers or tea biscuits, a light and smooth mascarpone whipped cream, and is topped with sweet strawberries.
It’s the perfect dessert for hot summer days and strawberry season when you want something delicious without turning on the oven.
Why you'll love this recipe
Craving for more strawberry desserts? Give these a try : Strawberry Mascarpone Charlotte, Strawberry Mascarpone Cake, Strawberry whipped cream cake, Strawberry Mascarpone Cupcakes, Strawberry Cheesecake.
Ingredients you need
You need these ingredients to make this strawberry mascarpone tart recipe:
- No bake tart crust: Crushed digestive biscuits, graham cracker crumbs, or speculoos cookies mixed with melted unsalted butter.
- Mascarpone Cheese Filling: Mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract, vanilla bean paste or seeds from a Madagascar vanilla bean.
- Strawberries: Use fresh fruits only, seasonal strawberries.
How To Make Strawberry Mascarpone Tart
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Finely grind the cookies in a food processor until you have a very fine powder, place them in a large mixing bowl, then add the melted butter and mix until well combined.
Step 2: Pour the mixture into a removable-bottom tart pan or a pastry ring, pressing down to create a firm tart shell. Place it in the fridge for at least 30 minutes or in the freezer to set.
Step 3: In a large bowl, combine all the ingredients: cold mascarpone cream, cold heavy cream, powdered sugar, and vanilla.
Step 4: Whip with an electric mixer until the mixture is smooth and firm.
Step 5: Fill the tart shell with the mascarpone mixture a piping bag to pipe large dollops, then decorate with sliced strawberries and a few fresh mint or basil leaves.
Serving Suggestions
- Dust with Powdered Sugar: Lightly dust the tart with powdered sugar just before serving for a simple, elegant touch.
- Chocolate Shavings: Sprinkle some dark or white chocolate shavings over the top for a decadent twist.
- With Strawberry Coulis: Drizzle a homemade or store-bought strawberry coulis over each slice for an extra burst of fruity flavor.
- With Chocolate Sauce: Add a rich chocolate sauce drizzle on top for a decadent contrast to the creamy mascarpone and fresh strawberries.
Tips for this recipe
Storage instructions
In the Fridge: Store this no-bake strawberry tart in an airtight container or covered with plastic wrap in the refrigerator for about 3-4 days.
For Freezing: You can freeze just the crust for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator before adding the filling and strawberries.
Variations & Substitutions
Recipe Questions
Can I make this tart ahead of time?
Yes, you can prepare the tart up to a day in advance. Just keep it covered and refrigerated until you’re ready to serve. Add the fresh strawberries just before serving for the best presentation.
What if I don’t have a tart pan with a removable bottom?
You can use a regular pie dish, but it might be a bit more challenging to remove the tart without breaking it. You can also make the tart in individual servings using small ramekins or mini tart pans.
How do I keep the crust from crumbling?
Make sure to press the crust mixture firmly into the tart pan, and chill it well before adding the filling. Using enough melted butter to bind the crumbs is also key to a stable crust.
Can I use frozen strawberries?
While fresh strawberries are best for this tart, you can use frozen strawberries if needed. Thaw them first and pat them dry to remove excess moisture before using.
More Tart Recipes
I hope you love this easy strawberry mascarpone tart. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
No Bake Strawberry Mascarpone Tart
- Total Time: 30 minutes
- Yield: 8 parts
Description
Delicious no-bake strawberry tart with a mascarpone cream filling and juicy strawberries slices (for a 22 - 24 cm / 9 - 10 inch tart).
Ingredients
No-Bake Tart Crust
- 200g ( 1 ¾ cups) crushed biscuits - graham crackers, biscoff cookies
- 100g (½ cup) butter - unsalted and melted
Mascarpone Whipped Cream
- 150g (⅔ cup) mascarpone cheese - cold
- 200g (¾ cup) heavy cream - full-fat and cold
- ½ tsp vanilla extract
- 70g (⅓ cup) powdered sugar
- 500g (3 ½ cups) fresh strawberries
Instructions
No-Bake Tart Crust
- In a large bowl, combine the finely crushed biscuits (previously blended into a very fine powder using a food processor) with the melted butter until well mixed.
- Pour the mixture into a pastry ring or a tart pan with a removable bottom for easy unmolding.
- Press the mixture down with the back of a tablespoon to start, then use the bottom of a glass to compact the mixture well.
- If you’re making a crust with raised edges, make sure to press the edges firmly to prevent crumbling. Place in the fridge for 30 minutes, or ideally in the freezer.
- Once the tart crust is well chilled, gently remove it from the mold and slide it onto a serving plate.
Mascarpone Whipped Cream
- In a large mixing bowl, place all the cold ingredients: mascarpone, heavy cream, powdered sugar, and vanilla.
- Whip with an electric mixer or in a stand mixer fitted with the whisk attachment on medium-low speed until thickened.
- Transfer the mascarpone frosting into a large piping bag fitted with a large round tip.
- Pipe large dollops of cream into the tart crust.
- Gently decorate the top of the tart with strawberry slices, and add edible flowers, basil, or fresh mint leaves as garnish.
- Place the strawberry tart back in the fridge for about 1 hour before serving it with homemade strawberry coulis.
Notes
Storage: Keep the tart in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container.
Tips and Tricks: Press the tart crust firmly and ensure it’s thick enough. Allow it to set well in the fridge or freezer before unmolding and filling to prevent it from crumbling.
For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
- Prep Time: 30 minutes
- Category: tarte
- Cuisine: French
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