Why You’ll Love This Recipe

Strawberry Mascarpone Tartlets with Lemon Curd are elegant, bite-sized desserts bursting with bright flavors and creamy textures. The buttery tart shell holds a rich mascarpone filling, topped with tangy lemon curd and fresh strawberries. Perfect for spring gatherings, tea parties, or an impressive make-ahead treat, these tartlets are as beautiful as they are delicious.

ingredients

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

For the tartlet shells:
all-purpose floursugarunsalted butter (cold and cubed)eggcold waterpinch of salt

For the mascarpone filling:
mascarpone cheesepowdered sugardouble cream or heavy creamvanilla extract

For the topping:
lemon curdfresh strawberries (sliced or halved)lemon zest (optional for garnish)mint leaves (optional)

directions

Preheat oven to 350°F (175°C). Grease a mini tartlet pan or use a muffin tin with tartlet molds.

Make the tartlet shells:
In a bowl, mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add egg and a splash of cold water; mix until dough comes together.
Chill dough for 30 minutes, then roll out and press into tartlet molds.
Prick bottoms with a fork and bake for 12–15 minutes until lightly golden. Let cool completely.

Make the mascarpone filling:
Beat mascarpone with powdered sugar and vanilla until smooth.
Whip the cream separately until soft peaks form, then fold gently into mascarpone mixture.

Assemble the tartlets:
Spoon mascarpone filling into cooled tart shells.
Top each with a dollop of lemon curd and a slice or two of strawberry.
Garnish with lemon zest or mint if desired.

Refrigerate for at least 30 minutes before serving.

Servings and timing

This recipe yields 12 mini tartlets.Preparation time: 25 minutesChilling time: 30 minutesBaking time: 15 minutesTotal time: 1 hour 10 minutes

Variations

Use blueberries or raspberries instead of strawberries.

Swap lemon curd for lime or passion fruit curd.

Add a layer of crushed graham crackers under the filling for crunch.

Use phyllo shells or shortbread cookies as a base for shortcuts.

Make one large tart instead of individual ones.

storage/reheating

Store assembled tartlets in the refrigerator for up to 2 days.Keep uncovered for the first hour to avoid soggy crusts, then cover lightly.Do not freeze once filled—best enjoyed fresh.

FAQs

Can I make the tart shells ahead?

Yes, bake and store them in an airtight container for up to 3 days.

Do I have to make lemon curd from scratch?

No, high-quality store-bought lemon curd works perfectly.

Can I use cream cheese instead of mascarpone?

Yes, though it will be tangier—soften it before mixing.

How do I keep the crust crisp?

Cool completely before filling and avoid overfilling.

Can I use a pre-made crust?

Yes, mini tart shells or cookie cups are great time-savers.

Is this recipe kid-friendly?

Yes, it’s sweet, creamy, and full of fresh fruit.

What’s the best way to garnish?

A sprinkle of lemon zest and a mint sprig add elegance and flavor.

Do I need a tart pan?

Not necessarily—muffin tins with liners or mini pie pans work well.

Can I make them dairy-free?

Use dairy-free cream cheese and whipped topping alternatives.

How do I transport them?

Use a cupcake carrier or gently place in a flat container with dividers.

Conclusion

Strawberry Mascarpone Tartlets with Lemon Curd are a delightful combination of creamy, tangy, and fruity layers in a crisp tart shell. These mini desserts are perfect for impressing guests or indulging in a little luxury any day of the week. Beautiful, flavorful, and surprisingly simple—this recipe is a true gem.