Strawberry Mascarpone Tartlets with Lemon Curd

Why You’ll Love This Recipe

This recipe is an irresistible combination of creamy, tangy, and sweet elements that come together in perfect harmony. The buttery tartlet shell gives way to a smooth and luscious mascarpone filling, topped with a refreshing lemon curd that adds a tangy punch. Fresh strawberries on top bring a burst of juiciness, and a sprinkle of powdered sugar gives it a polished, elegant finish. Whether for a special celebration or a casual treat, these tartlets are sure to impress.

Ingredients

For the Tartlet Shells:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• 1 large egg yolk
• 2-3 tbsp ice water (as needed)

For the Mascarpone Filling:

• 1 cup (240g) mascarpone cheese, at room temperature
• ½ cup (120ml) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Lemon Curd:

• 2 large eggs
• ½ cup (120ml) fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (from 1 lemon)
• ½ cup (100g) granulated sugar
• 4 tbsp (60g) unsalted butter, cubed

For the Garnish:

• Fresh strawberries, sliced
• Mint leaves (optional, for garnish)
• Powdered sugar (optional, for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Tartlet Shells:

1. In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and pulse again until combined.
3. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
4. Turn the dough out onto a lightly floured surface and knead a few times until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. Roll the dough out to about ¼ inch thickness and cut it into circles that will fit into a tartlet pan. Press the dough into the pan, trimming any excess.
7. Prick the bottom of each tart shell with a fork and bake for 10-12 minutes, or until golden. Let cool.

For the Mascarpone Filling:

1. In a mixing bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
2. Once the tartlet shells have cooled, spoon the mascarpone filling into each shell and smooth it out with a spatula.

For the Lemon Curd:

1. In a saucepan, whisk together the eggs, lemon juice, lemon zest, and sugar over medium heat.
2. Continue whisking constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
3. Remove from heat and stir in the butter until melted and smooth.
4. Let the lemon curd cool slightly before spooning it over the mascarpone filling in each tartlet.

Assembling the Tartlets:

1. Top each tartlet with sliced fresh strawberries.
2. If desired, garnish with mint leaves and dust with powdered sugar for a beautiful finish.

Servings and Timing

This recipe makes about 8-10 tartlets, depending on the size of your tartlet pans. The prep time is approximately 40 minutes, with an additional 30 minutes for the dough to chill and 12 minutes for baking. The assembly time for the filling and curd is around 20 minutes.

Total Time: 1 hour 40 minutes (including chilling and cooling time)

Variations

• Berry Mix: You can replace the strawberries with a mix of berries, such as raspberries, blueberries, or blackberries, for a colorful and flavorful twist.
• Lemon Flavor: Add more lemon zest or a few drops of lemon extract to intensify the lemon curd’s flavor.
• Crust Alternatives: For a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

These tartlets can be stored in the refrigerator for up to 2 days. It’s best to store them in an airtight container to maintain their freshness. However, they are best enjoyed within a day or two to ensure the tart shells remain crisp. Reheating is not recommended, as it may cause the filling to soften too much.

FAQs

How can I prevent the tart shells from getting soggy?

To keep the tart shells from becoming soggy, make sure they are fully baked and cooled before adding the filling. You can also blind-bake the shells by placing parchment paper and baking beans on top during the first part of baking to ensure they hold their shape.

Can I make the tartlet shells ahead of time?

Yes, you can prepare the tartlet shells in advance. After baking and cooling, store them in an airtight container for up to 3 days before assembling with the mascarpone filling and lemon curd.

Can I use store-bought tartlet shells?

Certainly! If you’re short on time, you can use pre-made tartlet shells from the store. Simply fill them with the mascarpone filling and lemon curd as directed.

How do I make the lemon curd thicker?

If your lemon curd isn’t thick enough, return it to the heat and cook for a few more minutes, whisking constantly. The curd will thicken as it cools.

Can I freeze the tartlets?

Freezing these tartlets is not recommended due to the delicate nature of the mascarpone filling. However, you can freeze the tart shells before filling them. Just bake and cool them, then store in a freezer-safe container for up to a month. Thaw before filling.

What if I don’t have mascarpone cheese?

If you don’t have mascarpone cheese, you can substitute it with cream cheese or ricotta cheese. The flavor will differ slightly, but it will still be delicious.

How can I make the lemon curd smoother?

To make your lemon curd extra smooth, you can strain it through a fine mesh sieve before adding it to the tartlets to remove any egg solids.

Can I make these tartlets without eggs?

For an egg-free version, you can substitute the eggs in the lemon curd with cornstarch or arrowroot powder mixed with a bit of water. There are also egg-free mascarpone filling options available.

Can I add other fruits to the tartlets?

Yes, other fruits like blueberries, raspberries, or kiwi can be added as a topping for added variety and color.

Is this recipe suitable for a gluten-free diet?

The tartlet shells are not gluten-free, but you can use a gluten-free flour blend to make them suitable for those with gluten sensitivities.

Conclusion

These Strawberry Mascarpone Tartlets with Lemon Curd are a wonderful treat that combines the freshness of strawberries, the tangy zing of lemon curd, and the creamy smoothness of mascarpone. Perfect for any occasion, they’re sure to be a hit with family and friends. The delicate, buttery tart shell paired with the creamy filling and fresh fruit creates a dessert that is both sophisticated and easy to make.

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