Few desserts strike the perfect balance of sweet, creamy, and tangy quite like Strawberry Mascarpone Tartlets with Lemon Curd. These elegant, bite-sized treats combine a buttery, crisp tart shell with a luscious mascarpone filling, a vibrant lemon curd, and fresh strawberries, creating a delightful harmony of flavors and textures. Whether you’re hosting a spring brunch, a summer garden party, or simply treating yourself to something special, these tartlets are guaranteed to impress.

Why You’ll Love This Dessert

1. Perfect Balance of Flavors – The sweetness of mascarpone, the zesty tang of lemon curd, and the fresh juiciness of strawberries make every bite irresistible.
2. Visually Stunning – Their bright colors and elegant presentation make them a showstopper for any occasion.
3. Easy to Make Ahead – You can prepare the tart shells, lemon curd, and mascarpone filling in advance, making assembly quick and effortless.
4. Versatile & Customizable – Swap out the berries, change the curd flavor, or experiment with different crusts to create your own unique variation.

A Dessert for Every Occasion

These tartlets are especially popular in spring and summer, when fresh strawberries are in season and citrus flavors shine. However, they also work beautifully for festive occasions like Easter, Mother’s Day, bridal showers, or afternoon tea parties.

Whether you’re an experienced baker or a beginner, this recipe is simple enough to follow while delivering gourmet-quality results. Get ready to impress your guests—or simply indulge in a luxurious treat for yourself.

Ingredients & Substitutions 

To create the perfect Strawberry Mascarpone Tartlets with Lemon Curd, you’ll need a few key components: a buttery tart shell, creamy mascarpone filling, tangy lemon curd, and fresh strawberries. Below is a breakdown of each ingredient, along with possible substitutions to fit different dietary needs and preferences.

1. Tart Shell Ingredients

A crisp and flaky tart shell serves as the base for these delicious treats.

Ingredients:

• 1 ½ cups all-purpose flour – Provides structure.
• ½ cup unsalted butter, cold and cubed – Creates a tender, flaky texture.
• ¼ cup granulated sugar – Adds a touch of sweetness.
• 1 egg yolk – Binds the dough and enriches the flavor.
• 1 teaspoon vanilla extract – Enhances taste.
• 2-3 tablespoons cold water – Helps bring the dough together.

Substitutions:

• Gluten-Free Option: Use 1:1 gluten-free flour blend.
• Vegan Option: Replace butter with vegan butter and egg yolk with 1 tablespoon dairy-free milk.

2. Mascarpone Filling

This light and creamy filling balances the tartness of the lemon curd.

Ingredients:

• 8 oz mascarpone cheese – Soft, rich, and slightly sweet.
• ½ cup heavy cream – Helps create a smooth texture.
• ¼ cup powdered sugar – Sweetens without grittiness.
• 1 teaspoon vanilla extract – Adds depth to the flavor.

Substitutions:

• For a tangier taste: Swap mascarpone for cream cheese.
• For a lighter version: Use Greek yogurt instead of mascarpone.

3. Lemon Curd

A zesty, velvety layer that adds brightness to the tartlets.

Ingredients:

• 3 large eggs – Create a rich, custard-like consistency.
• ½ cup granulated sugar – Balances the tartness.
• ½ cup fresh lemon juice – Provides the signature citrus flavor.
• 2 tablespoons lemon zest – Intensifies the aroma.
• 4 tablespoons unsalted butter – Adds a silky texture.

Substitutions:

• For a milder citrus flavor: Use orange juice instead of lemon.
• For a shortcut: Store-bought lemon curd works well.

4. Fresh Strawberry Topping

The final touch—juicy, sweet strawberries—completes these tartlets.

Best Options:

• Fresh, organic strawberries (sliced or whole).
• Frozen strawberries, thawed and patted dry.

Alternative Toppings:

• Mixed berries (raspberries, blueberries, blackberries).
• Thinly sliced peaches or kiwis for a twist.

Step-by-Step Instructions 

Creating Strawberry Mascarpone Tartlets with Lemon Curd involves four main steps: preparing the tart shells, making the mascarpone filling, cooking the lemon curd, and assembling the tartlets. Follow this detailed guide to ensure perfect results every time.

Step 1: Making the Tart Shells

A buttery, crisp tart shell forms the base of these tartlets. You can use store-bought mini tart shells for convenience, but homemade shells add extra flavor and texture.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2-3 tablespoons cold water

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine flour and sugar.
   • Add cold butter and cut it into the flour using a pastry cutter or fingertips until it resembles coarse crumbs.
   • Mix in the egg yolk and vanilla extract, then add cold water, 1 tablespoon at a time, until the dough comes together.

2. Chill the Dough:

   • Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Roll Out & Cut:

   • On a lightly floured surface, roll out the dough to ¼-inch thickness.
   • Use a round cookie cutter (or a glass) to cut circles that fit into your tartlet pans or muffin tin.

4. Blind Bake the Tart Shells:

   • Preheat the oven to 350°F (175°C).
   • Press the dough circles into mini tart pans and prick the bottoms with a fork.
   • Line each tart with parchment paper and fill with pie weights or dried beans to prevent puffing.
   • Bake for 12-15 minutes, then remove the weights and bake for another 5 minutes, or until golden.
   • Let them cool completely before filling.

Step 2: Preparing the Mascarpone Filling

The mascarpone filling is light, creamy, and slightly sweet, complementing the tartness of the lemon curd.

Ingredients:

• 8 oz mascarpone cheese (room temperature)
• ½ cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Whip the Cream:

   • In a mixing bowl, beat heavy cream with an electric mixer until soft peaks form.

2. Combine with Mascarpone:

   • In another bowl, whisk mascarpone, powdered sugar, and vanilla extract until smooth.

3. Fold Together:

   • Gently fold the whipped cream into the mascarpone mixture using a spatula until fully combined.
   • Cover and refrigerate until ready to use.

Step 3: Making the Lemon Curd

A silky, tangy lemon curd adds a burst of citrus flavor to the tartlets.

Ingredients:

• 3 large eggs
• ½ cup granulated sugar
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• 4 tablespoons unsalted butter (cut into small cubes)

Instructions:

1. Whisk the Eggs & Sugar:

   • In a heatproof bowl, whisk together eggs, sugar, and lemon juice until smooth.

2. Cook Over a Double Boiler:

   • Place the bowl over a pot of simmering water (don’t let the bowl touch the water).
   • Whisk constantly for 8-10 minutes until the mixture thickens to a custard-like consistency.

3. Add Butter & Strain:

   • Remove from heat and whisk in butter cubes until smooth.
   • Strain through a fine-mesh sieve to remove any lumps.

4. Cool the Lemon Curd:

   • Let it cool to room temperature, then refrigerate for at least 30 minutes before using.

Step 4: Assembling the Tartlets

Now that all components are ready, it’s time to assemble your beautiful tartlets!

Instructions:

1. Fill the Tart Shells:

   • Spoon or pipe mascarpone filling into each tart shell, smoothing the top.

2. Add Lemon Curd:

   • Gently spread a teaspoon of lemon curd over the mascarpone layer.

3. Top with Strawberries:

   • Arrange fresh sliced or whole strawberries on top.
   • For an extra touch, brush the strawberries with a little warmed apricot jam for a glossy finish.

4. Garnish & Serve:

   • Sprinkle with powdered sugar or add a few mint leaves for decoration.
   • Serve immediately or refrigerate until ready to enjoy.

Serving & Presentation Tips

A beautiful presentation enhances the appeal of Strawberry Mascarpone Tartlets with Lemon Curd, making them perfect for special occasions. Here are some expert tips for serving and styling these elegant desserts.

1. Choosing the Right Dishware

• Mini Tart Pans or Ramekins: If serving individually, use decorative mini tart pans or ramekins for a sophisticated touch.
• Platter Arrangement: Arrange the tartlets on a large serving platter with fresh strawberries and lemon slices around them for an inviting display.

2. Garnishing Ideas

• Fresh Mint Leaves: Adds a pop of green for contrast and freshness.
• Powdered Sugar Dusting: Lightly dusting powdered sugar over the tartlets creates a professional bakery look.
• Lemon Zest or Shavings: Sprinkle finely grated lemon zest on top for an extra citrusy touch.
• Chocolate Drizzle: A light drizzle of melted white or dark chocolate enhances both the look and taste.

3. Serving Suggestions

• With Tea or Coffee: These tartlets pair beautifully with Earl Grey tea, chamomile tea, or espresso.
• As a Dessert Trio: Serve alongside mini chocolate mousse cups and fruit sorbet for a well-rounded dessert selection.
• With Ice Cream: A scoop of vanilla bean or lemon sorbet complements the flavors perfectly.

4. Ideal Serving Temperature

• Serve the tartlets chilled for a refreshing treat, especially in warm weather.
• If you prefer a creamier texture, let them sit at room temperature for 10-15 minutes before serving.

Storage & Make-Ahead Tips

1. Storing Fully Assembled Tartlets

• Refrigeration: Store in an airtight container in the fridge for up to 2 days.
• Avoid Sogginess: To prevent the tart shells from softening, brush the inside with a thin layer of melted white chocolate before adding the filling.

2. Storing Individual Components

• Tart Shells:
  • Store baked tart shells in an airtight container at room temperature for up to 5 days.
  • Freeze for up to 3 months and thaw before assembling.
• Mascarpone Filling:
  • Keep in an airtight container in the fridge for 2-3 days.
  • Do not freeze, as it can become grainy.
• Lemon Curd:
  • Refrigerate in a sealed jar for up to 1 week.
  • Freeze for up to 3 months and thaw overnight in the fridge.

3. Make-Ahead Strategy

• Prepare the tart shells, lemon curd, and mascarpone filling ahead of time.
• Assemble the tartlets just before serving for the freshest taste and best texture.

Variations & Creative Twists

If you love experimenting in the kitchen, try these exciting variations to customize your tartlets:

1. Chocolate Mascarpone Tartlets

• Add 2 tablespoons of cocoa powder to the mascarpone mixture for a chocolatey twist.
• Drizzle with dark chocolate ganache before serving.

2. Berry Medley Tartlets

• Instead of strawberries, use a mix of blueberries, raspberries, and blackberries for a colorful variation.
• Top with a berry compote instead of lemon curd.

3. Citrus Variations

• Replace lemon curd with orange curd or lime curd for a different citrus flavor.
• Garnish with candied citrus peels.

4. No-Bake Tartlets

• Use graham cracker crusts or cookie crusts instead of baked tart shells.
• Perfect for summer when you don’t want to turn on the oven!

5. Vegan & Dairy-Free Option

• Use vegan butter for the tart shells.
• Replace mascarpone with whipped coconut cream or a vegan cream cheese alternative.
• Use dairy-free lemon curd made with cornstarch and coconut oil.

6. Savory-Sweet Version

• Swap the mascarpone filling for goat cheese mixed with honey for a tangy-sweet bite.
• Garnish with fresh basil instead of mint.

These variations allow you to experiment and personalize your tartlets based on your taste preferences and dietary needs!

Frequently Asked Questions (FAQs)

Q1: Can I use store-bought tart shells instead of making them from scratch?

Yes! Store-bought mini tart shells save time and work well with this recipe. Choose buttery, all-butter pastry shells for the best flavor.

Q2: How do I keep the tartlets from getting soggy?

• Brush the inside of the tart shells with melted chocolate before adding the filling.
• Assemble the tartlets just before serving to maintain crispness.

Q3: Can I make this dessert ahead of time?

Yes! You can prepare all components ahead:

• Tart shells: Up to 5 days in advance.
• Mascarpone filling: 2-3 days ahead.
• Lemon curd: 1 week in advance.
• Assemble the tartlets just before serving for the best results.

Q4: What’s the best way to thicken lemon curd if it’s too runny?

• Cook it for a few extra minutes over low heat, stirring constantly.
• If still too thin, add a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water).

Q5: Can I substitute mascarpone with another cheese?

Yes! You can use:

• Cream cheese for a slightly tangier taste.
• Ricotta cheese for a lighter texture.
• Whipped Greek yogurt for a healthier option.

Q6: Can I freeze these tartlets?

• You can freeze the tart shells and lemon curd separately.
• Avoid freezing the mascarpone filling, as it may become grainy.

Q7: What other fruits can I use instead of strawberries?

Try blueberries, raspberries, blackberries, peaches, mango slices, or figs for a seasonal twist.

Q8: Can I make these tartlets gluten-free?

Yes! Use a 1:1 gluten-free flour blend for the tart shells, or opt for gluten-free cookie crusts.

Print