Description
Strawberry Mascarpone Tartlets with Lemon Curd are elegant mini desserts featuring buttery tart shells filled with a creamy mascarpone mixture and tangy lemon curd, topped with fresh strawberries.
Ingredients
Units
Scale
- 12 mini tart shells (store-bought or homemade)
- 8 oz mascarpone cheese, softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd (store-bought or homemade)
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon honey or apricot jam (optional, for glaze)
- Fresh mint leaves (optional, for garnish)
Instructions
- If using store-bought tart shells, bake according to package instructions and let cool completely.
- In a mixing bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Fill each cooled tart shell with about 1 tablespoon of the mascarpone mixture, smoothing the top.
- Spoon about 1 teaspoon of lemon curd over the mascarpone layer in each tartlet.
- Top with sliced strawberries, arranging them attractively.
- If desired, brush strawberries lightly with warmed honey or apricot jam for a glossy finish.
- Garnish with fresh mint leaves and refrigerate for at least 30 minutes before serving.
Notes
- Ensure tart shells are fully cooled before filling to avoid melting the mascarpone.
- Homemade lemon curd adds extra brightness, but store-bought works well too.
- Best served the same day for optimal texture and freshness.
- Try with raspberries or blueberries for a variation.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg