Jump to Recipe Print RecipeAs I watched the sunlight dance on the kitchen counter, I realized that summer is the perfect time to indulge in light, refreshing desserts. Enter the Strawberry Mascarpone Tartlets with Lemon Curd—a delightful combination of fresh strawberries and creamy mascarpone elegantly nestled in a buttery tart crust. These charming individual tartlets not only look stunning on any table but are also surprisingly simple to whip up. With minimal prep time, they make an effortless yet elegant choice for gatherings, BBQs, or even a cozy evening at home. Plus, you can easily customize them with seasonal fruits or infusions to suit your taste! So, are you ready to elevate your summer dessert game and impress your loved ones with these radiant tartlets? Why are these tartlets a must-try? Bursting with flavor: The creamy mascarpone paired with tangy lemon curd makes every bite a refreshing surprise. Easy customization: Swap in your favorite fruits or herbs for unique twists! Gorgeous presentation: Individually served, they’re like little works of art for your table. Quick prep: These tartlets come together effortlessly—perfect for any summer gathering. Crowd-pleaser: Their delightful combination will leave everyone wanting more, making them ideal for gatherings or BBQs! Strawberry Mascarpone Tartlets with Lemon Curd Ingredients For the Tartlet Shell • All-Purpose Flour – Provides structure for the tartlet shell; substitute with gluten-free flour for a gluten-free option. • Unsalted Butter – Adds richness and flakiness to the crust; use salted butter if unsalted isn’t available, reducing added salt slightly. • Granulated Sugar – Sweetens the tart, balancing the flavors; substitute with coconut sugar for a deeper flavor profile. • Large Egg Yolk – Binds the tart dough; can be replaced with a flax egg for a vegan version. • Ice Water – Helps bring the dough together; remember to use cold water to maintain proper dough temperature. For the Mascarpone Filling • Mascarpone Cheese – The creamy filling base; swap with cream cheese for a tangier taste. • Heavy Cream – Adds richness; light cream can be used for a lighter filling. • Powdered Sugar – Sweetens the mascarpone while keeping it smooth; granulated sugar can substitute but will create a grainier texture. • Vanilla Extract – Enhances the flavor; almond extract can be used for a different profile. For the Lemon Curd • Large Eggs – Essential for thickening the lemon curd; use an egg replacer for a vegan version, though texture may vary. • Fresh Lemon Juice – Provides essential tang; bottled lemon juice can be used in a pinch, but fresh yields the best flavor. • Lemon Zest – Brightens the curd’s taste; use zest from organic lemons to avoid pesticides. • Granulated Sugar (for Lemon Curd) – Balances the tartness; replace with honey or agave syrup for an alternative sweetness. • Unsalted Butter (for Lemon Curd) – Adds richness; can be replaced with coconut oil for a dairy-free option. For the Assembly • Fresh Strawberries – A key topping for flavor and freshness; feel free to substitute with seasonal fruits like blueberries or raspberries. • Mint Leaves – Optional garnish for an added touch of freshness; can be omitted or replaced with another herb if needed. • Powdered Sugar (for dusting) – Perfect finishing touch for presentation; omit or replace with cocoa powder for an alternative visual effect. These delightful Strawberry Mascarpone Tartlets with Lemon Curd not only promise an explosion of flavors but also offer simple substitutions, ensuring everyone can enjoy this summer treat! Step‑by‑Step Instructions for Strawberry Mascarpone Tartlets with Lemon Curd Step 1: Prepare the Tartlet Shells In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ¼ cup of granulated sugar, and ½ cup of unsalted butter cut into cubes. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the yolk of one large egg and 2 to 4 tablespoons of ice water, mixing until the dough forms. Chill the dough for 30 minutes before rolling it out. Step 2: Blind Bake the Shells Preheat your oven to 375°F (190°C). Once chilled, roll out the dough on a floured surface until about 1/8-inch thick. Carefully fit the dough into tartlet tins, trimming any excess. Prick the bottoms with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or beans. Bake for 15-20 minutes, or until golden brown. Remove from the oven and let the shells cool completely. Step 3: Make the Lemon Curd In a medium saucepan over medium heat, whisk together 3 large eggs, ½ cup of granulated sugar, ⅓ cup of fresh lemon juice, and the zest of one lemon. Stir continuously for about 5-7 minutes until the mixture thickens and coats the back of a spoon. Remove from heat, then stir in 4 tablespoons of unsalted butter until melted and fully incorporated. Allow to cool before using. Step 4: Make the Mascarpone Filling In a mixing bowl, beat 1 cup of mascarpone cheese with ½ cup of heavy cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Whisk until the mixture is light and airy, forming soft peaks; this should take about 3-5 minutes. Set aside, keeping it chilled until you’re ready to assemble the tartlets. Step 5: Assemble the Tartlets Once the tartlet shells are completely cooled, fill each one generously with the mascarpone filling. Using a spoon, swirl in a layer of lemon curd atop the mascarpone. Finally, slice fresh strawberries and artfully arrange them on top of the curd. Step 6: Chill and Serve Cover the assembled tartlets with plastic wrap and refrigerate them for at least 1 hour. This chilling time allows the flavors to meld and the fillings to firm up. Just before serving, dust with powdered sugar for an elegant finishing touch. Enjoy these beautiful Strawberry Mascarpone Tartlets with Lemon Curd as a delightful summer treat! Make Ahead Options These delightful Strawberry Mascarpone Tartlets with Lemon Curd are perfect for meal prep enthusiasts! You can prepare the tartlet shells up to 3 days in advance; simply bake and allow them to cool completely before storing in an airtight container at room temperature. The lemon curd can be made a week ahead and refrigerated, ensuring you have that zesty flavor ready to go. When you’re ready to serve, whip up the mascarpone filling fresh, as it’s best enjoyed immediately after making. Just assemble the tartlets right before serving for optimal texture and flavor, and your guests will be amazed at how effortlessly you’ve created this elegant dessert! Expert Tips for Strawberry Mascarpone Tartlets Chill the Dough: Ensure your tart dough is chilled before rolling out; this prevents it from becoming tough and helps maintain a flaky texture. Blind Bake Properly: Make sure to fully bake the tartlet shells to avoid sogginess. The bottoms should be golden brown for best results. Stir Continuously: While making the lemon curd, stir constantly to prevent it from curdling. Remove from heat as soon as it thickens to ensure a smooth texture. Cool Before Assembling: Let the tartlet shells cool completely before adding the mascarpone filling and lemon curd. This helps maintain the texture and flavor of the tartlets. Experiment with Flavors: Don’t hesitate to customize your Strawberry Mascarpone Tartlets with Lemon Curd by trying different fruits or infusing the lemon curd with herbs for a unique twist. What to Serve with Strawberry Mascarpone Tartlets with Lemon Curd Imagine a sun-drenched garden party, where every plate is a vivid celebration of summer flavors, and your guests are in for a delightful surprise! Crispy Lemonade Spritzers: The bright, citrusy fizz perfectly complements the tartness of the lemon curd, refreshing your palate between bites. Vanilla Ice Cream: A scoop of silky vanilla ice cream on the side adds creaminess and a lovely contrast to the fruity tartlets. The coolness blends beautifully with the tart flavors, creating a blissful harmony. Fresh Fruit Salad: A vibrant medley of seasonal fruits brightens the table and echoes the flavors in your tartlets. Grapes, melon, and mint will keep the summer spirit alive! Sparkling Water with Mint: For a light and refreshing drink, serve sparkling water infused with mint leaves. It enhances the dessert’s elegance while cleansing the palate. Almond Biscotti: Crunchy and subtly sweet, these biscotti provide a delightful texture contrast while enhancing the nutty undertones present in either the mascarpone or crust. Chamomile Tea: The floral notes of chamomile tea create a soothing pairing, turning dessert into a magical afternoon experience. Perfect for winding down after a delightful summer meal! Chocolate Shavings: A sprinkle of dark chocolate shavings adds a luxurious touch, elevating presentation and offering a hint of richness that complements the tartness of the lemon curd. Zesty Lemon Sorbet: An icy scoop of lemon sorbet serves as a refreshing palate cleanser and can tie the light dessert together perfectly. A bright addition to any summer table! Mini Pavlovas: These airy meringue nests filled with whipped cream and fresh fruit echo the lightness of the tartlets while adding lovely textures. Whipped Coconut Cream: For a dairy-free twist, top with whipped coconut cream to add a tropical flair that plays wonderfully with the strawberries and lemon. Strawberry Mascarpone Tartlets with Lemon Curd Variations Feel free to personalize your tartlets and make them truly your own with these fun and flavorful ideas! Berry Medley: Swap the strawberries for a mix of blueberries, raspberries, or blackberries for a vibrant, colorful twist. Each fruity bite brings a fresh burst of flavor, perfect for summer gatherings. Citrus Groove: Infuse the lemon curd with orange or lime zest to create a citrus medley that dances on your palate. The tangy notes add an exciting punch that complements the creamy mascarpone beautifully. Herbed Infusion: Try adding a touch of fresh basil or mint to the lemon curd for an herbaceous twist. This surprising addition brightens the tartlets, making it a delightful conversation starter at any event. Chocolaty Delight: Incorporate a swirl of melted dark chocolate into the mascarpone filling for a decadent upgrade. The combination of chocolate with lemon is utterly delicious and will tantalize your taste buds. Vegan Version: Switch out the mascarpone for cashew cream and use a flax egg for the crust to make these tartlets vegan. This alternative doesn’t compromise texture or flavor, making for a delightful dessert everyone can enjoy. Tropical Vibes: Add a splash of coconut extract to the mascarpone filling and top with toasted coconut flakes. This combination whisks you away to a sunny beach with every bite. Mini Muffin Tartlets: Use a muffin tin to create bite-sized mini tartlets perfect for parties. These adorable little treats are easy to pop into your mouth and ideal for sharing! For more delicious ideas, why not pair your tartlets with a refreshing cup of tea or lemonade? You can also check out my delightful Lemon Cake Deliciously or indulge in a slice of Lemon Pizza Refreshing to complement your summertime feast! How to Store and Freeze Strawberry Mascarpone Tartlets with Lemon Curd Fridge: Store assembled tartlets in an airtight container in the refrigerator for up to 3 days to maintain freshness. Freezer: For longer storage, freeze the tartlet shells without filling for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Reheating: If desired, thaw tartlet shells overnight in the fridge and fill them with fresh mascarpone and lemon curd before serving for a delightful treat. Make-Ahead Tip: Prepare lemon curd in advance and store it in the fridge for up to a week, making the assembly of your Strawberry Mascarpone Tartlets simple and stress-free. Strawberry Mascarpone Tartlets with Lemon Curd Recipe FAQs What kind of strawberries should I use for the tartlets? Absolutely! Look for fresh strawberries that are bright red, plump, and firm with no dark spots or bruises. These indicators mean they’re at peak flavor! If strawberries are out of season, consider swapping them with blueberries, raspberries, or seasonal fruits that you love. How long can I store the assembled tartlets in the fridge? You can store the assembled Strawberry Mascarpone Tartlets in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and the flavors intact. Before serving, consider a light dusting of powdered sugar for a beautiful presentation! Can I freeze these tartlets? Yes, you can! To freeze the tartlet shells, bake them and let them cool completely. Wrap each shell tightly in plastic wrap and then aluminum foil to prevent freezer burn. They can last for up to 2 months in the freezer. When ready to enjoy, thaw overnight in the fridge, then fill with the mascarpone and lemon curd before serving. What if my lemon curd doesn’t thicken properly? Very often, lemon curd can be tricky! If it doesn’t thicken, it could be that it’s not been cooked long enough; just keep stirring over medium heat until it coats the back of a spoon. If the curd curdles, you can strain it through a fine sieve to remove the lumps, and then return it to low heat, whisking continuously to smooth it out! Are there any dietary substitutions for the ingredients? The more the merrier! You can easily customize these tartlets for various dietary needs. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For dairy-free, consider using coconut cream in place of mascarpone and coconut oil for the lemon curd’s butter. Additionally, a flax egg is a great alternative for those avoiding eggs. Can I prepare the lemon curd ahead of time? Absolutely! Making the lemon curd in advance is a great way to simplify your tartlet assembly. You can prepare it up to a week ahead of time and store it in the refrigerator in an airtight container. This way, when you’re ready to make your tartlets, you can focus on creating the tart shells and the mascarpone filling! Delightful Strawberry Mascarpone Tartlets with Lemon Curd This delightful Strawberry Mascarpone Tartlets with Lemon Curd features fresh strawberries and creamy mascarpone in a buttery tart crust. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 55 minutes mins Servings: 6 tartletsCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Tartlet Shell1 ¼ cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.½ cup unsalted butter Use salted butter if unsalted isn't available, reducing added salt slightly.¼ cup granulated sugar Substitute with coconut sugar for a deeper flavor profile.1 large egg yolk Can be replaced with a flax egg for a vegan version.2-4 tablespoons ice water Use cold water to maintain proper dough temperature.For the Mascarpone Filling1 cup mascarpone cheese Swap with cream cheese for a tangier taste.½ cup heavy cream Light cream can be used for a lighter filling.¼ cup powdered sugar Granulated sugar can substitute but will create a grainier texture.1 teaspoon vanilla extract Almond extract can be used for a different profile.For the Lemon Curd3 large eggs Use an egg replacer for a vegan version, though texture may vary.½ cup fresh lemon juice Bottled lemon juice can be used in a pinch, but fresh yields the best flavor.1 tablespoon lemon zest Use zest from organic lemons to avoid pesticides.½ cup granulated sugar Replace with honey or agave syrup for an alternative sweetness.4 tablespoons unsalted butter Can be replaced with coconut oil for a dairy-free option.For the Assembly18 medium fresh strawberries Feel free to substitute with seasonal fruits like blueberries or raspberries.mint leaves Optional garnish for an added touch of freshness; can be omitted.powdered sugar Omit or replace with cocoa powder for an alternative visual effect. Equipment Mixing bowlWhiskTartlet tinsMedium saucepanPlastic wrap Method Step-by-Step InstructionsIn a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ¼ cup of granulated sugar, and ½ cup of unsalted butter cut into cubes. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the yolk of one large egg and 2 to 4 tablespoons of ice water, mixing until the dough forms. Chill the dough for 30 minutes before rolling it out.Preheat your oven to 375°F (190°C). Once chilled, roll out the dough on a floured surface until about 1/8-inch thick. Carefully fit the dough into tartlet tins, trimming any excess. Prick the bottoms with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or beans. Bake for 15-20 minutes, or until golden brown. Remove from the oven and let the shells cool completely.In a medium saucepan over medium heat, whisk together 3 large eggs, ½ cup of granulated sugar, ⅓ cup of fresh lemon juice, and the zest of one lemon. Stir continuously for about 5-7 minutes until the mixture thickens and coats the back of a spoon. Remove from heat, then stir in 4 tablespoons of unsalted butter until melted and fully incorporated. Allow to cool before using.In a mixing bowl, beat 1 cup of mascarpone cheese with ½ cup of heavy cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Whisk until the mixture is light and airy, forming soft peaks; this should take about 3-5 minutes. Set aside, keeping it chilled until you're ready to assemble the tartlets.Once the tartlet shells are completely cooled, fill each one generously with the mascarpone filling. Using a spoon, swirl in a layer of lemon curd atop the mascarpone. Finally, slice fresh strawberries and artfully arrange them on top of the curd.Cover the assembled tartlets with plastic wrap and refrigerate them for at least 1 hour. This chilling time allows the flavors to meld and the fillings to firm up. Just before serving, dust with powdered sugar for an elegant finishing touch. Enjoy these beautiful Strawberry Mascarpone Tartlets with Lemon Curd as a delightful summer treat! Nutrition Serving: 1tartletCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg NotesChill the dough before rolling out to maintain a flaky texture. Blind bake the shells fully to avoid sogginess. Stir continuously while making the lemon curd to ensure a smooth texture. Experiment with flavors for unique twists. Tried this recipe?Let us know how it was!
