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Strawberry Mascarpone Tartlets: A Delightful Dessert Recipe

  • Total Time: 75 minutes
  • Yield: 8-10 tartlets 1x

Description

Sweet shortcrust pastry tartlets filled with creamy mascarpone and topped with fresh, glazed strawberries. Perfect for any occasion!

Ingredients

Scale
  • 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
  • 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)
  • 500g (about 1 pound) fresh strawberries, hulled and halved or quartered depending on size
  • 2 tablespoons strawberry jam or apricot jam
  • 1 tablespoon water

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly), cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Make a well in the center of the flour mixture and add the egg yolk.
  4. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together.
  5. Gently gather the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or preferably 1 hour.
  6. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
  7. 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. Prick the bottom of each tartlet shell several times with a fork.
  9. Place the tartlet shells in the refrigerator for another 15-20 minutes.
  10. Preheat your oven to 375°F (190°C).
  11. Line each tartlet shell with parchment paper and fill with pie weights or dried beans.
  12. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  13. Carefully remove the parchment paper and pie weights.
  14. Return the tartlet shells to the oven and bake for another 5-10 minutes, or until the bottoms are golden brown.
  15. Remove the tartlet shells from the oven and let them cool completely in the tins before removing them.
  16. In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.
  17. In a separate bowl, beat the cold mascarpone cheese with the sifted powdered sugar and vanilla extract until smooth and creamy. Add lemon zest if using.
  18. Gently fold the whipped cream into the mascarpone mixture until just combined.
  19. Cover the mascarpone cream filling and refrigerate for at least 30 minutes to allow it to firm up slightly.
  20. Hull and halve or quarter the fresh strawberries, depending on their size.
  21. 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.
  22. Let the glaze cool slightly before using.
  23. Spoon or pipe the mascarpone cream filling into the cooled tartlet shells.
  24. Arrange the halved or quartered strawberries on top of the mascarpone cream filling.
  25. Brush the strawberries with the slightly cooled glaze.
  26. If desired, chill the assembled tartlets for another 15-20 minutes before serving.
  27. Serve the strawberry mascarpone tartlets immediately or within a few hours.

Notes

  • Make sure all ingredients are cold, especially the butter, mascarpone, and heavy cream. This helps create a flaky crust and a stable filling.
  • Don’t overmix the pastry dough or the mascarpone filling. Overmixing develops gluten, resulting in a tough crust, and deflates the whipped cream, resulting in a less airy filling.
  • Blind baking the tartlet shells is crucial to prevent them from becoming soggy.
  • You can use other fruits for the topping, such as raspberries, blueberries, or peaches.
  • For a richer flavor, use brown sugar instead of granulated sugar in the pastry dough.
  • The tartlets are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes

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Find it online: https://www.sweetbananachef.com/strawberry-mascarpone-tartlets/