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strawberry tart recipe featured
Avatar photoSara Khalid

Strawberry Tart Recipe with Lemon Mascarpone

This elegant no-bake strawberry tart recipe features a buttery graham cracker crust, zesty lemon mascarpone filling, and glossy fresh strawberries. Bursting with bright summer flavors, it's effortlessly sophisticated and perfect for impressing guests.
Prep Time 25 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-Inspired
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • FOR THE FILLING:
  • 8 oz (226g) mascarpone cheese, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • Zest and juice of 2 lemons
  • 1 tsp vanilla extract
  • FOR THE TOPPING:
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 3 tbsp apricot jam + 1 tbsp water

Equipment

  • 9-inch tart pan
  • Mixing bowls
  • Hand or stand mixer
  • Offset spatula
  • Pastry brush

Method
 

  1. strawberry tart recipe recipeCard1
  2. Step 1: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into a 9-inch tart pan's bottom and sides. Chill for 30 minutes to set.
  3. Step 2: Whip cold heavy cream with half the powdered sugar to stiff peaks, about 3-4 minutes on medium-high speed.
  4. Step 3: Beat mascarpone, remaining sugar, lemon zest, juice, and vanilla until smooth. Fold in whipped cream gently until combined.
  5. Step 4: Spread filling into chilled crust. Refrigerate 4 hours or overnight to set.
  6. Step 5: Arrange sliced strawberries attractively on set filling.
  7. Step 6: Warm apricot jam with water, brush over strawberries for glaze. Chill briefly and serve.

Nutrition

Calories: 410 | Carbohydrates: 32 | Protein: 5 | Fat: 30 | Fiber: 2 | Sugar: 18

Notes

STORAGE: Refrigerate in airtight container up to 3 days. Best within 24 hours.
MAKE AHEAD: Prepare crust and filling separately up to 24 hours ahead.
SUBSTITUTIONS: Almond flour for gluten-free crust; Greek yogurt for lighter filling.
PRO TIPS: Room-temp mascarpone prevents lumps; use cold bowl for whipping cream; Meyer lemons for subtler zest.
SERVING SUGGESTIONS: Slice with hot knife; pair with whipped cream, mint, or rosé. Garnish with lemon zest.
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