This strawberry mascarpone tart is a delicious dessert that can be topped with any type of berry. Super easy to prepare and a definite crowd-pleaser.
As you may have guessed from the name “Berryhunting”, both Einav and I have a deep love for berries. One of my strongest memories is picking wild blackberries and raspberries behind my childhood home. My favorite way of picking was to gather a huge handful and then shove them all into my mouth at once. I loved the sensation of the juices exploding across my taste buds. My sister was more refined and would eat them berry by berry. We loved filling up bowls or cups with the purply berries, but honestly, they tasted the best straight from the scratchy bushes. You could always spot a child who had been berry picking by their purple fingers and happy smile.
Blueberry picking was rarer but more exciting in light of its rarity. Blueberry bushes grow lower to the ground and don’t have so many prickles, so you can really sit in the middle of one and go crazy. Sometimes we would drive farther North in New York state and visit a place called blueberry heaven. Afterward, we could wash off our sticky hands and faces in one of the cold mountain streams or lakes nearby.
Berries make everything more beautiful
Luckily for me, Einav is just as obsessed with berries as I am, and we’ve been waiting for the right moment to share a favorite berry recipe with you. Raspberries and blueberries have a very short season, but the strawberry season in Israel is long and strawberries are grown abundantly throughout the country. We found a sweet local farm just outside of Tel Aviv that lets people come and pick their own strawberries. David and Sophia were able to wander through the patch munching on berries as we filled our baskets up with the beautiful fruit and leaves for this strawberry tart.
As you may have seen on our blog, most of the recipes we share here are healthy, and often vegan or gluten-free. That’s because that is the way we both eat at home and the lifestyle that we are passionate about sharing. But once in a while, I crave simple childhood desserts with a true dose of creaminess. This tart is based on a classic Israeli dessert that uses ground biscuits mixed with butter as a base, it’s one we both grew up on. I think it’s ok to treat yourself once in a while to some mascarpone. So here it is. A creamy strawberry tart; so easy to make, it literally took me 10 minutes of work. A summery, decadent dessert that will bring you joy. If you’re looking for a great dairy-free dessert check out our vegan apple pie.
Strawberry Mascarpone Tart
We based the recipe on a great one from an Israeli blog called Bishulim. The crust is made using a popular Israeli trick and takes exactly 2 minutes to make. You just mix French Petit Buerre biscuits with butter and a little bit of honey in a food processor, press the mixture into a tart tin and freeze it for half an hour. I’m sure other types of biscuits will work as well. I also found an awesome recipe to make your own Petit Buerre at home on the website Bake From Scratch if you’re feeling creative. The mascarpone cream is just as simple. Beat mascarpone, heavy cream, powdered sugar, and vanilla together for about 5 minutes and fill up your tart shell. I added in some additional vanilla and lemon zest to give it even more flavor.
By the way, if the tart looks a bit different than in the pictures its because it is different. These pictures were taken while recipe testing and we ended up going with the more delicious mascarpone, which is a bit creamier and softer looking. But don’t worry, your berries will sit on it beautifully as well.
- 150 grams Petit Buerre biscuits (see link in the post) or your own preferred biscuit variety
- 100 grams melted butter
- 1 rounded tablespoon honey
The mascarpone filling
- 250 grams mascarpone
- 3 tablespoons powdered sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup heavy cream for whipping
- your favorite type of berries
- Blend the biscuits in a food processor until they turn into fine crumbs.
- Add melted butter and honey and blend until the ingredients are well combined.
- Butter an 8-inch tart tin and press the cookie crumb dough along the bottom and the sides. Use a tart tin with a removable bottom to be able to remove it more easily later.
- Put the tart shell in the freezer for 30 minutes.
The mascarpone filling
- Beat the mascarpone together with the powdered sugar, vanilla extract, and lemon zest. Add in the heavy cream while beating and continue until a stiff and airy cream is formed.
Assembling the tart
- Remove the frozen tart shell from the tin.
- Fill the tart shell with the mascarpone cream.
- Put it in the fridge for two hours before serving, in order for the cream to get firmer.
- Decorate with berries right before eating. Don't let them sit on the tart beforehand or they might get the cream wet.