Strawberry Tartlets
Strawberry tartlets with mascarpone and whipped cream—easy, elegant, and perfect for spring or summer desserts.
Servings: 6 tartlets
Calories: 624kcal
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.
