Strawberry Mascarpone Tartlets: A Delightful Dessert Recipe

Strawberry Mascarpone Tartlets: Prepare to be captivated by these miniature masterpieces! Imagine biting into a crisp, buttery shell, yielding to a cloud of creamy, sweet mascarpone, all crowned with the vibrant burst of fresh, juicy strawberries. These aren’t just desserts; they’re tiny celebrations of flavor and texture, perfect for any occasion.

The combination of strawberries and cream has a long and storied history, enjoyed across cultures for centuries. Mascarpone, with its rich and velvety texture, elevates this classic pairing to new heights. While the exact origins of tartlets are debated, they’ve been a staple of European pastry for generations, offering a delightful way to showcase seasonal fruits and decadent fillings.

What makes these Strawberry Mascarpone Tartlets so irresistible? It’s the perfect balance of sweet and tangy, creamy and crisp. The mascarpone filling is light yet indulgent, providing a beautiful contrast to the slightly tart strawberries. Plus, their individual size makes them ideal for parties, potlucks, or simply a delightful personal treat. They’re elegant enough for a special occasion, yet simple enough to whip up for a weekend indulgence. Get ready to experience a taste of pure bliss with every bite!

Ingredients:

• For the Sweet Shortcrust Pastry:
• 250g (2 cups) all-purpose flour, plus extra for dusting
• 125g (1/2 cup + 2 tablespoons) cold unsalted butter, cubed
• 50g (1/4 cup) granulated sugar
• 1 large egg yolk
• 2-3 tablespoons ice water
• Pinch of salt
• For the Mascarpone Cream Filling:
• 250g (1 cup) mascarpone cheese, cold
• 120ml (1/2 cup) heavy cream, cold
• 60g (1/4 cup) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional, but recommended)
• For the Strawberry Topping:
• 500g (about 1 pound) fresh strawberries, hulled and halved or quartered depending on size
• 2 tablespoons strawberry jam or apricot jam
• 1 tablespoon water

Making the Sweet Shortcrust Pastry:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent pastry.
2. Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These small pieces of butter will create flaky layers in the pastry.
3. Add the Egg Yolk: Make a well in the center of the flour mixture and add the egg yolk. The egg yolk adds richness and helps bind the pastry together.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough pastry. The amount of water needed may vary depending on the humidity.
5. Form the Dough: Gently gather the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or preferably 1 hour. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Work quickly and keep the dough cold to prevent it from sticking. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes.
7. Cut Out the Tartlet Shells: Using a round cookie cutter or a sharp knife, cut out circles of dough slightly larger than the tartlet tins. Gently press the dough circles into the tartlet tins, ensuring they fit snugly and evenly. Trim any excess dough from the edges.
8. Dock the Pastry: Prick the bottom of each tartlet shell several times with a fork. This prevents the pastry from puffing up during baking.
9. Chill Again: Place the tartlet shells in the refrigerator for another 15-20 minutes. This helps the pastry hold its shape during baking.

Baking the Tartlet Shells:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Blind Bake: Line each tartlet shell with parchment paper and fill with pie weights or dried beans. This will prevent the pastry from puffing up and losing its shape.
3. Bake: Bake for 15-20 minutes, or until the edges are lightly golden brown.
4. Remove Weights: Carefully remove the parchment paper and pie weights.
5. Continue Baking: Return the tartlet shells to the oven and bake for another 5-10 minutes, or until the bottoms are golden brown. This ensures the pastry is fully cooked and crisp.
6. Cool Completely: Remove the tartlet shells from the oven and let them cool completely in the tins before removing them.

Making the Mascarpone Cream Filling:

1. Whip the Cream: In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
2. Combine Mascarpone and Sugar: In a separate bowl, beat the cold mascarpone cheese with the sifted powdered sugar and vanilla extract until smooth and creamy. Sifting the powdered sugar prevents lumps in the filling. The lemon zest (if using) should be added at this stage.
3. Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until just combined. Be careful not to overmix, as this will deflate the whipped cream and result in a less airy filling.
4. Chill: Cover the mascarpone cream filling and refrigerate for at least 30 minutes to allow it to firm up slightly. This will make it easier to pipe or spoon into the tartlet shells.

Preparing the Strawberry Topping:

1. Prepare Strawberries: Hull and halve or quarter the fresh strawberries, depending on their size. If the strawberries are very large, quartering them will make them easier to arrange on the tartlets.
2. Make the Glaze: In a small saucepan, combine the strawberry jam (or apricot jam) and water. Heat over low heat, stirring constantly, until the jam is melted and smooth. This glaze will give the strawberries a beautiful shine and help them adhere to the filling.
3. Cool Slightly: Let the glaze cool slightly before using.

Assembling the Strawberry Mascarpone Tartlets:

1. Fill the Tartlet Shells: Spoon or pipe the mascarpone cream filling into the cooled tartlet shells. You can use a piping bag fitted with a decorative tip for a more elegant presentation.
2. Arrange Strawberries: Arrange the halved or quartered strawberries on top of the mascarpone cream filling. Be creative with your arrangement! You can create a circular pattern, a spiral pattern, or simply pile the strawberries on top.
3. Brush with Glaze: Brush the strawberries with the slightly cooled glaze. This will give them a beautiful shine and help them stay fresh.
4. Chill (Optional): If desired, chill the assembled tartlets for another 15-20 minutes before serving. This will allow the flavors to meld together and the filling to firm up even more.
5. Serve: Serve the strawberry mascarpone tartlets immediately or within a few hours. They are best enjoyed fresh.

Conclusion:

These Strawberry Mascarpone Tartlets are truly a must-try, and I’m not just saying that because I created the recipe! The combination of the buttery, crumbly crust, the creamy, subtly sweet mascarpone filling, and the burst of fresh, juicy strawberries is simply divine. It’s a dessert that’s elegant enough for a special occasion but easy enough to whip up for a casual weekend treat. Seriously, the flavor profile is just *chef’s kiss*. But beyond the incredible taste, what makes these tartlets so special is their versatility. They’re perfect as is, a delightful little bite of summer. However, feel free to get creative! For a richer flavor, try adding a hint of almond extract to the mascarpone filling. A sprinkle of toasted almonds on top adds a lovely crunch and nutty note. If you’re feeling adventurous, you could even drizzle a balsamic glaze over the strawberries for a sophisticated sweet and tangy contrast. Serving Suggestions: These tartlets are wonderful on their own, but they also pair beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a brunch setting, serve them alongside mimosas or a light sparkling wine. They also make a stunning addition to a dessert platter, adding a touch of elegance and freshness. Consider arranging them artfully with other small pastries and fruits for a truly impressive display. Variations to Explore: Don’t limit yourself to just strawberries! This recipe is incredibly adaptable to other fruits. Raspberries, blueberries, blackberries, or even sliced peaches would all be delicious substitutes. You could even create a mixed berry tartlet for a colorful and flavorful treat. If you’re not a fan of mascarpone, you could use a sweetened cream cheese filling instead. Just be sure to adjust the sweetness to your liking. Another fun variation is to add a layer of chocolate ganache beneath the mascarpone filling for an extra decadent treat. Imagine the rich chocolate complementing the creamy mascarpone and the bright strawberries – pure bliss! For a more rustic look, you could even bake this as one large tart instead of individual tartlets. Just adjust the baking time accordingly. I truly believe that anyone can make these Strawberry Mascarpone Tartlets. The recipe is straightforward, and the results are simply stunning. The satisfaction of creating something so beautiful and delicious is incredibly rewarding. Plus, imagine the smiles on the faces of your friends and family when you present them with these delightful little treats! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t be disappointed. And most importantly, have fun with it! Baking should be enjoyable, so don’t be afraid to experiment and put your own personal touch on the recipe. I’m so excited for you to try this recipe and experience the joy of creating these delicious Strawberry Mascarpone Tartlets. Once you’ve made them, please come back and share your experience in the comments below! I’d love to hear about any variations you tried, any tips you have, and most importantly, how much you enjoyed them. Happy baking! I can’t wait to hear all about your Strawberry Mascarpone Tartlets success!

Print