June 24, 2007

Strawberry Mascarpone Tart

a post from 2007 updated in 2016 with new photos

By In Recipes
My periodic delve into Slater’s Diaries found a recipe for a Strawberry Mascarpone Tart which seemed easier, quicker and lighter than constructing a full-on cheesecake. It would also use up a punnet of local strawberries, the last of the eggs from the neighbouring farms half dozen and would slate my sweet-tooth craving.

For biscuits I went for the Reflets de France Biscuits sables de Normandie, but digestives would be the normal type to use. Slater however wanted something “softer and with a more open texture will give the consistency I am hankering after”. Rather than making one large tart, in a tin with a removable bottom, I went for individual tarts. But the crumbly-ness of the base meant they were a total pain in getting off the metal. Fun eating them though!

The quantities as given, while providing enough base mix for 12 individual tarts, only give enough mascarpone topping for 6. A doubling of the quantity or halving that for the base will be required if not going for the full sized version.

Strawberry Mascarpone Tart

Strawberry Mascarpone Tart

Strawberry Mascarpone Tart
Yields 6
A superb early summer dish - use the tastiest strawberries you can find.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
  1. 1 large egg
  2. 1 tablespoon caster sugar
  3. 250g mascarpone cheese
  4. 2 drops vanilla extract
  5. 350g strawberries
  6. 75g butter
  7. 250g biscuits
  1. Melt butter and mix with crushed biscuits. Line a loose-bottomed cake tin. Chill until set.
  2. Separate the egg. Mix the yolk with the sugar and then beat in the mascarpone. Add the vanilla extract. Beat the egg white until stiff and fold into the mascarpone.
  3. Spoon mix over the biscuit crust and top with the strawberries, thinly sliced.
  1. If making individual tarts, rather than one large one, you will require double the quantity of the mascarpone topping.
Adapted from The Kitchen Diaries
Adapted from The Kitchen Diaries
Spittoon Extra http://spittoonextra.biz/

“This is to be a crust that collapses at the merest pressure from your fork, then sticks to the cream filling in fat, pebbly crumbs”

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  1. Dilip June 24, 2007

    wow….great tart…looks devine…thanks for sharing

  2. Jen June 24, 2007

    Looks delicious – I need something yummy to bring to potluck coming up, and that looks like it would fit the bill. Especially since stawberries are currently in abundance at the farmers market.

  3. Su-Lin June 28, 2007

    I’ve been referring to The Kitchen Diaries since I bought it – what a lovely book. And gorgeous tart too, by the way!

  4. Cottage Smallholder June 28, 2007

    That looks absolutely scrummy, Andrew. I don’t usually make puds but this one just has to be made at the cottage this weekend…

  5. Jeanne July 10, 2007

    Oooh, that looks fabulous! And you know what a fan of Nigel’s I am… Glorious pics too – thanks for sharing.