Go Back
aiting

A Bite of Summer: Strawberry Mascarpone Tartlets with Lemon Curd

Delight in the flavors of summer with these Berry Bliss Tartlets, a perfect combination of crisp buttery shells, creamy mascarpone filling, and tangy lemon curd. Topped with fresh strawberries, these tartlets are a refreshing and elegant treat for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 tartlets
Course: Dessert
Cuisine: French-inspired
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 190g all-purpose flour
  • ½ cup 113g unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • 2-3 tbsp ice water as needed
For the Luscious Mascarpone Filling:
  • 1 cup 240g mascarpone cheese, at room temperature
  • ½ cup 120ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
For the Tangy Lemon Curd:
  • 2 large eggs
  • ½ cup 120ml fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest from 1 lemon
  • ½ cup 100g granulated sugar
  • 4 tbsp 60g unsalted butter, cubed
For the Tantalizing Toppings:
  • Fresh strawberries sliced
  • Mint leaves optional, for garnish
  • Powdered sugar optional, for dusting

Method
 

  1. Step 1: Craft the Buttery Tartlet Shells
  2. Make the dough: In a food processor, blend flour, sugar, and a pinch of salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until the dough just comes together.
  3. Chill the dough: Shape it into a disc, wrap it in plastic, and refrigerate for 30 minutes.
  4. Roll and shape: Roll out the chilled dough to ¼-inch thickness. Cut circles to fit tartlet pans and gently press the dough in. Trim excess.
  5. Blind bake: Line the tart shells with parchment paper, add pie weights, and bake at 350°F (175°C) for 10-12 minutes. Remove weights and bake another 5 minutes until golden. Cool completely.
Step 2: Whip Up the Zesty Lemon Curd
  1. Whisk it up: In a saucepan over medium heat, whisk eggs, sugar, lemon juice, and zest until smooth.
  2. Cook with care: Stir constantly until the mixture thickens (about 8-10 minutes).
  3. Add the butter: Remove from heat and stir in butter until smooth. Cool completely.
Step 3: Create the Creamy Mascarpone Filling
  1. Whip the cream: Using an electric mixer, whip heavy cream and powdered sugar until stiff peaks form.
  2. Blend and fold: In another bowl, beat mascarpone and vanilla until smooth. Gently fold in the whipped cream for a light and fluffy texture.
Step 4: Assemble These Little Beauties
  1. Fill the shells: Spoon or pipe mascarpone filling into each tartlet shell.
  2. Add the curd: Swirl a spoonful of lemon curd on top.
  3. Garnish with strawberries: Arrange fresh strawberry slices on each tartlet.
  4. Chill before serving: Refrigerate for an hour to set before enjoying.

Notes

  • Want extra crunch? Add crushed graham crackers or a sprinkle of toasted almonds on top.
  • Dairy-free option: Swap mascarpone for coconut cream and use dairy-free butter for the crust.
  • Storage Tip: Keep tartlets refrigerated for up to 2 days for the freshest flavor