A stunning dessert that balances elegance and freshness, this Strawberry Vanilla Mascarpone Tart with Lime Zest is a celebration of seasonal flavors. The buttery tart shell cradles a smooth, lightly sweetened mascarpone cream, all crowned with juicy strawberries and bright lime zest. This tart is as beautiful as it is delicious—ideal for spring and summer gatherings, or anytime you want to impress with minimal fuss.
Why You’ll Love This Recipe
This tart is the perfect marriage of textures and tastes: a crisp, tender shell contrasts beautifully with the rich and creamy vanilla mascarpone filling. The strawberries bring natural sweetness, while the lime zest adds a refreshing citrus note. Visually striking and effortlessly elegant, this dessert is sure to stand out at any occasion—from brunches to dinner parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Shell:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
For the Mascarpone Filling:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
For the Topping:
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tablespoon lime zest
- Microgreens or baby basil leaves (optional)
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water (start with 1 tablespoon, add more if needed) and mix until the dough just comes together.
- Press the dough evenly into a 9-inch tart pan. Prick the bottom with a fork and chill in the refrigerator for 15 minutes.
- Bake the chilled tart shell for 18–22 minutes, or until golden brown. Remove from the oven and let it cool completely.
- For the filling, whip mascarpone, heavy cream, powdered sugar, and vanilla together in a bowl until smooth and thick. Spoon the filling into a piping bag if desired, and refrigerate briefly.
- Once the tart shell is cool, pipe or spread the mascarpone cream evenly into the shell.
- Arrange the halved strawberries decoratively on top, and sprinkle with lime zest. Garnish with microgreens or baby basil leaves if using.
- Serve immediately or chill for 1 hour for a firmer set.
Servings and timing
This recipe yields one 9-inch tart, serving 8 to 10 people. Total time is approximately 45 minutes: 15 minutes prep, 15 minutes chill, and 15–20 minutes baking.
Variations
- Berry swap: Replace strawberries with raspberries, blueberries, or a mix of berries for a colorful alternative.
- Citrus twist: Use orange zest instead of lime for a sweeter citrus flavor.
- Chocolate drizzle: Drizzle melted dark chocolate over the strawberries for a more decadent finish.
- Nutty base: Add finely ground almonds or hazelnuts to the tart dough for extra flavor and texture.
- Flavored mascarpone: Infuse the mascarpone with a dash of citrus liqueur or almond extract for a unique twist.
Storage/Reheating
- Storage: Store any leftover tart in an airtight container in the refrigerator for up to 2 days.
- Freezing: The tart shell can be baked and frozen separately for up to one month. Do not freeze the fully assembled tart.
- Reheating: Not applicable; this tart is best served cold or at room temperature.
FAQs
What is mascarpone cheese?
Mascarpone is an Italian cream cheese known for its smooth, rich texture and mild, slightly sweet flavor, making it ideal for desserts.
Can I make the tart shell in advance?
Yes, you can bake the shell a day ahead and store it at room temperature in an airtight container.
Can I use cream cheese instead of mascarpone?
While mascarpone provides a silkier texture, cream cheese can be used as a substitute, though the flavor will be tangier.
How do I prevent a soggy tart shell?
Ensure the shell is fully cooled before adding the filling, and avoid adding fruit with excess moisture.
Can I use store-bought tart shells?
Yes, pre-made tart shells can save time and still provide good results.
What can I use instead of vanilla bean paste?
Vanilla extract works well as a substitute in the same quantity.
Are microgreens necessary?
No, they’re optional, but they add a nice visual contrast and subtle flavor enhancement.
Can I make this tart dairy-free?
You could experiment with dairy-free mascarpone alternatives and coconut cream, but texture and flavor may vary.
How long does the tart need to chill?
Chilling for about 1 hour helps the filling firm up, but it can also be served right after assembling.
Is this tart suitable for children?
Yes, it contains no alcohol or strong flavors and is generally well-received by all ages.
Conclusion
The Strawberry Vanilla Mascarpone Tart with Lime Zest is a refined yet approachable dessert, perfect for making a visual and flavorful statement. From its crisp shell to its lush filling and bright toppings, this tart offers a delightful contrast of textures and tastes. Ideal for entertaining or special occasions, it’s sure to become a seasonal favorite.
Print
Strawberry Vanilla Mascarpone Tart with Lime Zest
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 1 9-inch tart (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A buttery tart shell filled with silky vanilla mascarpone cream, topped with fresh strawberries, vibrant microgreens, and fragrant lime zest—elegant, refreshing, and bursting with flavor.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tablespoon lime zest
- Microgreens or baby basil leaves (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add egg yolk and cold water until the dough just comes together.
- Press the dough into a 9-inch tart pan. Prick the bottom with a fork and chill for 15 minutes.
- Bake the shell for 18–22 minutes or until golden. Let it cool completely.
- For the filling, whip mascarpone, cream, powdered sugar, and vanilla until smooth and thick. Spoon into a piping bag and chill briefly.
- Once the tart shell is cool, pipe or spread the mascarpone cream over the base.
- Arrange the strawberries in a floral pattern at the center and sprinkle with lime zest. Garnish with microgreens for contrast and aroma.
- Serve immediately or chill for 1 hour for a firmer set.
Notes
- Ensure the tart shell is completely cool before adding the mascarpone filling to prevent melting.
- Use vanilla bean paste for a more intense flavor and speckled appearance.
- Chilling the assembled tart helps the filling set for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
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