The soft strawberry tart with mascarpone cream is a simple yet truly spectacular dessert, perfect for spring and summer.
If you love strawberries as much as I do, I also recommend trying my no-bake strawberry cheesecake and the strawberry swiss roll, two recipes I often prepare in this season that are always a hit.
I adore strawberries and everyone in my house goes crazy for them! We also eat them plain, fresh, with a little lemon or with whipped cream… but in desserts they become irresistible. Thanks to the special tart pan, this soft tart has the perfect cavity to hold a light and indulgent mascarpone cream, completed with fresh strawberries in the center.
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- Difficulty: Easy
- Cost: Very affordable
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 508.42 (Kcal)
- Carbohydrates 47.09 (g) of which sugars 28.45 (g)
- Proteins 6.36 (g)
- Fat 34.62 (g) of which saturated 13.59 (g)of which unsaturated 3.83 (g)
- Fibers 0.49 (g)
- Sodium 37.91 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Strawberry Tart with Mascarpone Cream
- 2 eggs
- 2/3 cup granulated sugar (≈ 4.2 oz (120 g))
- 6 tbsp butter (melted, ≈ 3 oz (80 g))
- 1/3 cup whole milk (≈ 3.4 fl oz (100 ml))
- 1 3/8 cup all-purpose flour ("00" flour equivalent) (≈ 6 oz (170 g))
- 2 1/2 tsp baking powder (≈ 10 g)
- 1 lemon zest (grated)
- 1 cup mascarpone (≈ 8.8 oz (250 g))
- 1 cup heavy cream (cold, ≈ 8.8 fl oz (250 g))
- as needed lemon juice
- 2/3 cup powdered sugar (≈ 3 oz (80 g))
- as needed strawberries
- 1 tbsp strawberry jam
Tools
- Special tart pan 9 1/2 in (24 cm)
- Bowl
- Electric whisk
- Spatula
How to prepare the soft strawberry tart with mascarpone cream
Place the eggs and the granulated sugar in the mixing bowl and beat for 2 minutes at speed 4, until you obtain a pale and frothy mixture.
Add the melted (not hot) butter and the milk and mix for 30 seconds at speed 3.
Add the flour, baking powder and lemon zest and mix for 40 seconds at speed 4, until the batter is smooth.
Pour the batter into the prepared special tart pan (buttered and floured) and bake at 356°F for about 20–25 minutes.
Allow to cool completely, then invert the base.In the bowl place the mascarpone, the powdered sugar and a few drops of lemon juice, then mix for 30 seconds at speed 3, until you obtain a smooth, lump-free cream.
Transfer the cream to a large bowl and set aside.
Separately, whip the well-chilled cream until you obtain a soft and stable consistency.
Gently fold the whipped cream into the mascarpone mixture, using upward motions to keep the mixture light and airy.
Fill the cavity of the cooled base with the cream and spread evenly with a spatula.
Refrigerate the tart for at least 2–3 hours, until the cream is firm and ready to be decorated with fresh strawberries.In a bowl beat the mascarpone with the powdered sugar and a few drops of lemon juice until smooth and velvety.
Whip the very cold cream and gently fold it into the mascarpone with upward motions to keep the cream light and airy.
Spread the cream into the cavity of the base and level with a spatula.
Refrigerate for at least 2–3 hours, until the cream is firm.In a bowl beat the mascarpone with the powdered sugar and a few drops of lemon juice using electric beaters until smooth and lump-free.
In another bowl whip the very cold cream with electric beaters until soft and stable peaks form.
Fold the whipped cream into the mascarpone mixture, adding it little by little and mixing gently with a spatula, using upward motions to keep the mixture light and airy.
Spread the cream into the cavity of the base and level with a spatula.
Refrigerate for at least 2–3 hours, until the cream is firm.Wash and thoroughly dry the strawberries, remove the stems and cut them in half or into quarters.
Arrange the strawberries in the center of the tart to create a simple yet striking decoration.
Keep the edges clean to highlight the color of the strawberries and achieve an elegant but natural effect.
If you want a slightly glossy finish, brush them with a little warmed strawberry jam.
Storage and useful tips
The soft strawberry tart with mascarpone cream can be stored in the refrigerator for 2–3 days, well covered with plastic wrap or placed inside an airtight container, so it will retain all its freshness and creaminess.
I recommend adding the fresh strawberries just before serving, especially during warmer periods, to avoid them releasing too much juice.
