These gorgeous strawberry tartlets are creamy and full of fresh strawberry flavor. We puree the strawberries and blend them with mascarpone cheese and whipped cream to create a luscious, rich filling. These tartlets are perfect for a bridal shower or any spring or summer event. You’ll love how easy they are and yet so impressive, your guests will think you worked really hard on them!
We are so fortunate here in Georgia because of our proximity to Plant City, Florida, aka the Winter Strawberry Capital of the World. We start getting sweet, fresh strawberries around the end of January, and then a few months later the Georgia strawberry season kicks in — so we have yummy fresh strawberries for months!
Of course this means that Southerners use strawberries in all kinds of recipes: strawberry cake, strawberry mousse, strawberry salads, strawberry jam, strawberry pie…you name it, we’ve put a strawberry in it!
Strawberry tartlets with mascarpone cheese
These pretty little strawberry tartlets are filled with a mascarpone cheese and whipped cream concoction that is rich and smooth and full of fresh strawberry flavor. They’re easy to pull together, great to make ahead, and pretty enough to serve at the fanciest event.
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I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Fresh strawberries: This recipe might work with frozen strawberries, but we have not tested it with frozen. We have only used fresh and recommend the freshest, sweetest berries you can find.
Mascarpone cheese: We tested the recipe with cream cheese (and a little sour cream) and our tasters preferred the mascarpone cheese for both taste and texture.
Pin this now to save it for laterHow to make strawberry tartlets
- Mix the dough for the tartlets.
- Press the dough evenly into 4-inch tartlet molds.
- Bake for about 20 minutes, or until the shells turn lightly golden and firm up.
- In a chilled bowl, beat the heavy cream until stiff peaks form.
- Beat in the mascarpone, powdered sugar, and vanilla extract until smooth.
- Fold strawberry puree into the mascarpone mixture.
- Spoon or pipe the strawberry mascarpone filling into each cooled tartlet shell.
- Garnish the tartlets with fresh strawberries.
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Strawberry Tartlets
Ingredients
Ingredients
- 2 cups flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold
- 1 large egg
Filling
- 2 cups fresh strawberries, hulled
- 8 ounces mascarpone cheese
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Directions
- Preheat the oven to 375 degrees F.
- In a food processor, add 2 cups flour and ¼ cup granulated sugar.
- Add the ½ cup unsalted butter, cold to the processor. Pulse several times until the mixture resembles coarse crumbs.
- Add 1 large egg to the mixture and pulse a few more times until the dough starts to come together. The dough will remain crumbly.
- Press the crumbly dough evenly into 4-inch tartlet molds. Make sure to press it into the bottom and up the sides. Prick the bottom lightly with a fork. Cover with parchment paper squares and fill with pie weights.
- Place the molds in the preheated oven and bake for about 20 minutes, or until the shells turn lightly golden and firm up. Remove from the oven and allow them to cool completely.
- In a chilled bowl, beat ½ cup heavy cream until stiff peaks form. Beat in 8 ounces mascarpone cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Puree the 2 cups fresh strawberries, hulled using a blender or food processor until smooth. Fold the strawberry puree into the mascarpone mixture gently until the color is uniform and the flavors are well blended.
- Spoon or pipe the strawberry mascarpone filling into each cooled tartlet shell. Fill generously, smoothing the top with a spatula or the back of a spoon. Garnish with fresh strawberries.
Notes
- When using a food processor for the dough, pulse just until the ingredients form
coarse crumbs, avoid over-processing to maintain a tender, melt-in-your-mouth
crust. - If the dough feels too crumbly to press into the tartlet molds, add a teaspoon of
ice water at a time until it holds together. - When incorporating the strawberry puree, gently fold it into the batter to maintain the airy texture of the filling; leaving a few small chunks of strawberry can add texture.
- These tartlets are best enjoyed fresh; if storing leftovers, keep them in an airtight container in the refrigerator and allow them to come almost to room temperature before serving.
- For the mascarpone filling, using high-quality mascarpone can make a noticeable
difference in texture and flavor. - If you prefer a smoother filling, you can strain the strawberry puree to remove
seeds before folding it into the mascarpone mixture.
Nutrition
Questions and tips
If you prefer a smoother filling, you can strain the strawberry puree to remove
seeds before folding into the mascarpone mixture.
When using a food processor for the dough, pulse just until the ingredients form
coarse crumbs, avoid over-processing to maintain a tender, melt-in-your-mouth
crust.
If the dough feels too crumbly to press into the tartlet molds, add a teaspoon of
ice water at a time until it holds together.
When incorporating the strawberry puree, gently fold it into the batter to maintain the airy texture of the filling; leaving a few small chunks of strawberry can add texture.
For the mascarpone filling, using high-quality mascarpone can make a noticeable
difference in texture and flavor.
These tartlets are best enjoyed fresh; if storing leftovers, keep them in an airtight container in the refrigerator and allow them to come almost to room temperature before serving.
