Strawberry Mascarpone Tart – 3 Ways

I’m giving you three ways to make beautiful, delicious Strawberry Mascarpone Tarts. You will not believe how easy it is to create these delicious treats!

Have you been reluctant to try using puff pastry or felt intimidated by what might happen? I was too before I tried it and found out how easy it can be. Puff pastry is great and you can use it to do so many things. Besides if you don’t like the way something turns out, do it over! We all have cooking fails, EVERYONE does.

The three options are : 1) Mini Tart Shells 2) Puff Pastry Shells 3) Puff Pastry Sheets. Three different looks with the same ingredients. Each one will wow your family or guests.

It’s strawberry season right now so I’m using strawberries but these tarts would be delicious with blueberries, blackberries or raspberries too.

Strawberry Mascarpone Tart – 3 Ways

• 1 pint Fresh Strawberries, or berry of your choice
• Lemon Curd
• Mascarpone Cheese 
• Strawberry Glaze
• Whipped Cream (optional)
• Egg Wash (1 Egg, beaten with 1 tsp water)

• Puff Pastry Sheets (2 Sheets per box)
• Mini Tart Shells (8 to a box)
• Puff Pastry Shells (6 to a box)

 

 

Mini Tart Shells – Preheat oven to 425 degrees. The mini tart shells are like mini pie crusts in tins. Dock the bottom with the tines of a fork. Bake in 425 degree oven for 8-10 minutes until browned. Allow to cool completely before filling.

 

 

 

To assemble: Add a layer of lemon curd.

 

 

Add a layer of mascarpone cheese.

 

 

Add a circle of sliced strawberries and center with one whole berry (stems removed of course). Top with strawberry glaze. Done! Chill for up to 1 hour and serve. You will use this same layer technique for all the tart types.

 

 

 

 

 

Puff Pastry Shells

 

 

 

 

Preheat oven to 425 degrees and bake puff pastry shells for 18-20 minutes. Allow to cool completely. Using a knife at an angle slice into the top in a circle to remove and leave a hollow area for filling.

 

Fill with lemon curd, mascarpone, then top with berries and strawberry glaze. Garnish with whipped cream if desired.

 

Puff Pastry Sheets

 

Layered Tarts

 

Thaw puff pastry sheets for 30 minutes before you plan to use them. Preheat oven to 400 degrees.

 

Lay puff pastry sheet out on a board. One side will come dusted with flour, put that side down.

 

 

 

Cut into tart sections for small tarts (6 small tarts)

 

 

Dock bottom of each piece and cover in egg wash. I cut strips with a pastry roller to make up the sides. Add those to the egg washed bottom and brush with egg wash.

 

Bake  in 400 degree oven for 10-12 minutes. Allow to cool completely before filling. Layer in lemon curd, mascarpone, and add sliced berries and top with strawberry glaze.

 

 

 

Enjoy y’all!

 

See it at : The Weekend Potluck

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Strawberry Dessert

Let’s make Strawberry Mascarpone Tart – 3 Ways!

4.85 from 19 votes

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Strawberry Tart Recipe – 3 Ways

Easy strawberry tarts dessert

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 1 Dessert

Calories: 286kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

• 1 pint Fresh Strawberries or berry of your choice
• Lemon Curd
• Mascarpone Cheese
• Strawberry Glaze
• Whipped Cream optional
• Egg Wash 1 Egg, beaten with 1 tsp water

Choose one of the following, or use all three:

• Puff Pastry Sheets 2 Sheets per box
• Mini Tart Shells 8 to a box
• Puff Pastry Shells 6 to a box

Instructions

Mini Tart Shells

• Preheat oven to 425°F. The mini tart shells are like mini pie crusts in tins. Dock the bottom with the tines of a fork. Bake for 8-10 minutes until browned. Allow to cool completely before filling.
• To assemble: Add a layer of lemon curd; Add a layer of mascarpone cheese then add a circle of sliced strawberries and center with one whole berry (stems removed of course).
• Top with strawberry glaze. Chill for up to 1 hour and serve.
• You will use this same layer technique for all the tart types.

Puff Pastry Shells

• Preheat oven to 425°F and bake puff pastry shells for 18-20 minutes. Allow to cool completely. Using a knife at an angle slice into the top in a circle to remove and leave a hollow area for filling.
• Fill with lemon curd, mascarpone, then top with berries and strawberry glaze. Garnish with whipped cream if desired.

Puff Pastry Sheets

• Thaw puff pastry sheets for 30 minutes before you plan to use them. Preheat oven to 400°F
• Lay puff pastry sheet out on a board. One side will come dusted with flour, put that side down. Cut into tart sections for small tarts (6 small tarts) Dock bottom of each piece and cover in egg wash. I cut strips with a pastry roller to make up the sides. Add those to the egg washed bottom and brush with egg wash.
• Bake for 10-12 minutes. Allow to cool completely before filling. Layer in lemon curd, mascarpone, and add sliced berries and top with strawberry glaze.
   
  

Nutrition

Serving: 1 | Calories: 286kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 117mg | Fiber: 2g | Sugar: 24g

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About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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