This recipe is sponsored by Vermont Creamery, but as always all opinions are my own.
We are just a few days away from Mother’s Day and I am here to sneak in one last recipe that you can make for your mom. This Gluten-Free Strawberry Mascarpone Tart recipe is light, airy, mildly sweet and more importantly stupid-easy to make. It also is one of my go-to recipes that I make as soon as the strawberry season starts.
About The Strawberry Mascarpone Tart Recipe
The recipe has 3 components:
- Gluten-Free Almond Flour Crust
- Mascarpone Whipped Cream Filling
- Strawberry Topping
While it might seem like too many steps, it comes together rather quick. Even with the time in between waiting for the crust to cool down and the assembled tart to harden in the fridge, it takes less than 2 hours to make from start to finish. Additionally, all of these 3 components can be made in advance.
Now, let’s talk about each of them in detail.
Gluten-Free Almond Flour Tart Crust
If you have been following me for a while, you know that I am a big fan of almond flour recipes. In the past, I used to make this tart with all purpose flour. However, I have been experimenting with almond flour tart crust for some time now and I finally found a good recipe that is “foolproof”. So I thought why not change things up and make the tart dough with almond flour instead.
At first, I was not sure how it would turn out, but after the first bite I was glad that I gave it a try. The nutty flavor of the crust ended up complimenting the creamy mascarpone filling so well.
The best part of this tart crust recipe is that you can make it both with almond flour and almond meal. As a matter of fact, if you look at the photos you will see that the crust is lighter in color than the version I made it in the video. That is because the crust of the tart in the video is made with almond meal.
Additionally, you can make the tart dough upto 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it.
The baking time is no more than 10-12 minutes. The important thing here is to make sure that it completely cools down to room temperature before you fill it with the mascarpone whipped cream filling.
And for some reason, if you are out of almond flour (or meal), you can easily make your own at home. If you want to learn how I do it, feel free to give this How To Make Almond Flour At Home post a read.
Mascarpone Whipped Cream Filling
Have you ever made Mascarpone Whipped Cream Filling? If not, this recipe is a good one to start. In my opinion, creamy mascarpone cheese whipped with heavy cream, maple syrup and vanilla extract is truly an indulgence. It is a creamy and soft filling that literally melts in your mouth.
I prefer my Strawberry Mascarpone Tart to get its sweetness from strawberries so I added just a little bit of maple syrup into the filling, but if you like it sweeter you are more than welcome to add more.
When it comes to mascarpone cheese, I always look for Vermont Creamery’s Mascarpone Cheese as I think it is currently the creamiest mascarpone cheese that is sold in supermarkets. Having visited their farm and production facility during their yearly Vermont Cheese Camp back in 2016, I know first hand that every one of their products are the highest quality you can get your hands on. Their mascarpone cheese is no exception to that. It is perfect for using in your cooking, baking, or even just to spread on a toast in the morning.
When it comes to making the filling, the important thing is to make sure that both your cream and mascarpone cheese are cold. I used a standing mixer with the whisk attachment, but a hand mixer would also work.
To make the filling, place the mascarpone cheese into the bowl and pour in the heavy cream mixture while it is whisking in slow speed. Once you pour in the whole mixture, you can increase the speed and whisk it for 1-2 minutes or until soft peaks form. It should be thick enough to hold itself up when the whisk attachment is removed and turned upside down. At the end, I also folded in a zest of a lime as I love the fresh and citrusy flavor it gives to the filling.
You can make the whipping cream a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.
As you will see in the recipe below, the ratio for mascarpone cheese to heavy cream is 1 to 2. The recipe below makes just enough filling to fill the tart crust, but if you want to make more and use it in other recipes feel free to use this ratio to make more.
The Strawberry Topping:
Once the tart is assembled, all you have to do is to top it off with strawberries. If it is the strawberry season, you can cut them in half and place it on top. If it is not, you can slice them into small pieces and mix them with a tablespoon of maple syrup to make them a little sweeter.
With that being said, you can certainly use other fruits. If you are making it during the holidays, you can top it off with sugared cranberries (like I used in this The Ultimate Chocolate Bundt Cake recipe) or pomegranate seeds to make it colorful and festive.
As we are just one day away from Mother’s Day, starting with my own mother (in heaven), I am wishing all the mothers out there a happy Mother’s Day. I am sending you big virtual hugs. I hope you will have a wonderful day with all your loved ones.
Strawberry Mascarpone Tart
Ingredients
For the Almond Flour Tart Crust:
- 2 tablespoons coconut oil plus more for greasing the pan
- 2 cups plus 2 tablespoons 7.46 oz. or 212 grams almond flour or meal
- ¼ teaspoon kosher salt
- 1 tablespoon maple syrup
- 1 large egg
For the Mascarpone Whipped Cream:
- 8 oz. Heavy Cream cold
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 oz. Vermont Creamery Mascarpone cold
- Zest of a lime
For the Strawberry Topping:
- 1 cup strawberries hulled cut into small chunks
- 1 tablespoon maple syrup optional
- 4-5 leaves of fresh mint sliced thinly
- Handful of blackberries optional
Instructions
To make the almond flour tart crust:
- Pre-heat the oven to 350 degrees. Generously grease a 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside.
- Place almond flour (or meal) and salt in the bowl of a food processor and process for 5 seconds or until combined.
- Add in the 2 tablespoons coconut oil, maple syrup, and egg and process until the mixture forms a ball.
- Transfer the mixture into the tart pan. Using your fingers, press the dough into the pan evenly. Bake in the oven for 10-12 minutes or until golden brown.
- Set aside to cool completely.
To make the Mascarpone Whipped Cream:
- Mix together heavy cream, maple syrup, and vanilla extract in a cup.
- Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
- Gently fold in the zest of a lime. Keep it in the fridge as you are prepping the fruit mixture.
To make the Strawberry Topping:
- Place them in a bowl, drizzle with maple syrup and add in the mint. Give it a stir.
To assemble the Strawberry Mascarpone Tart:
- Gently remove the tart crust from the tart pan onto a plate or cake stand.
- Spread the Mascarpone whipped cream evenly in the tart crust smoothing out towards the edges with a spatula. Place the tart in the fridge for 1 hour up to 4 hours.
- Garnish it with strawberry mixture and blackberries. Slice and Serve.
Video
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsThe almond flour crust portion of this recipe is adapted from the cookbook Sweet Laurel.
Kristin
This looks both delicious and gorgeous – and perfect for baking on these hot summery days where you don’t feel like baking anything heavy! I think I will see if our blackberry bushes are making any berries yet worth picking and give this one a try!
Aysegul Sanford
Thank you Kristin. I agree with you, this is an easy recipe when you want something easy and simple.
Blackberries sound great!
Thanks for stopping by. Cheers!
Samantha
I made this cake this weekend and it was amazing. Thank you for yet another great recipe.
Aysegul Sanford
Thanks for letting me know Samantha. So glad you liked it.
Asha
This looks so light and delicious. Such pretty pictures my dear!!
xx
Aysegul Sanford
Thank you Asha.
This means so much coming from a talented photographer like you. ❤️
Laura
Oh, this is my very favorite type of dessert! It looks delicious! xo
SHELLY
Love the simplicity of this. The pictures are beautiful and the video illustrates how easy it is to make. (How many cameras did you use to make this video?) Wonderful recipe and beautiful work, as usual.
Aysegul Sanford
Hi Shelly,
Thanks for your kind words.
I use 3 cameras to shoot my videos. It is a lot of work, but so worth it.
I hope you will try this cake someday.
Cheers my friend.
Jessica
Crust turned out great and flavor of marscapone whipped cream was great, but I couldn’t get it to thicken. I made sure everything was cold. It’s unfortunately inedible since it didn’t set. Any suggestions?
Aysegul Sanford
Himmmm. I am sorry to hear that.
Here are a couple of questions:
– Did you use the ratio of 8 oz. of heavy cream to 4 oz. of mascarpone?
– Did you make sure that both the heavy cream and mascarpone were cold?
– Did you start with the mascarpone and then pour in the heavy cream into the bowl as it was whisking?
– Did you whisk it by hand or using a mixer?
If you could provide me with more information I will do my best to pinpoint the issue. When working with mascarpone it is very important that the temperature of heavy cream and mascarpone are cold and at the same (at least similar) temperature. If they are not then you may have the issue of not thickening or even curdling.
This is what I can think of so far, but as I said if you could provide me with more information I will do my best to help.
Thanks.
Mercia
Can one use other oil instead of coconut oil?
Will try this recipe tonight
Aysegul Sanford
Sure you can. I think I have made it with avocado oil once. Though I think any oil should work. Hope you’ll like it. 🙂
Liz
I was so excited to make this tart and it did not disappoint! Every component was delicious plus it is just gorgeous!
Aysegul Sanford
Awww this is music to my ears. So happy to hear that you liked it Liz. Thank you!
Melissa
The almond flour in the crust was just perfect!
Aysegul Sanford
YAY! Music to my ears. Thanks for your feedback Melissa.
Toni
That is so good! I love everything about this tart!
Toni
This was so good! I love everything about this tart!
Cathy Pollak
This is an absolutely beautiful recipe!
Aysegul Sanford
So glad to hear that you liked it Cathy. Cheers!
Gülter Gülsen Kolankaya
Dear AyŞengül,
Baking your almond tart was excellent big hit with my guest,thanks.
Aysegul Sanford
So happy to hear that you liked it Gulter Gulsen. Thanks for stopping by!
Donna Hernandez
Can you sub cream cheese for the mascarpone?
Aysegul Sanford
Hi Donna,
It is hard to say 100% without trying, but I think it would. You may have to use more sugar. In situations like this, I usually taste as I go. So I recommend doing the same thing. Mascarpone is lighter in texture than cream cheese, but even though the consistency might be different you would still end up with a delicious tart.
I hope this helps.
MishkaMella
Merhaba Ayşegül, harika görünüyor bu pasta! İnstagram da buldum ve doğum günüm için hazırlamak istiyorum 🙂 Maalesef coconut oil yok bende ama ay çiçek yağıla denerim. güzel olursa taglerim sizi. Almanya’dan selamlar!
Aysegul Sanford
Merhaba!
Ay cicek yagi ole problem yasayacaginizi zannetmiyorum. Sonunda ikiside yag, degil mi? 🙂
Umarim begenirsiniz bu tarifi.
Selamlar.
Tammy
Hi,
Can I use whipped cream instead of heavy cream ? Or is it the same ?
Thanks
Aysegul Sanford
Hi Tammy,
I believe it is called “Whipping” cream. If so, yes. It is very similar to heavy cream.
Hope this helps.