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Strawberry Mascarpone Tart Recipe Image

Strawberry Mascarpone Tart

Recipe for a spring inspired Strawberry Mascarpone Tart. This gluten-free and maple-sweetened tart is made with almond flour crust, filled with creamy and mildly sweetened mascarpone cream filling and topped off with fresh strawberries.
Course Naturally sweetened dessert
Cuisine American
Keyword Almond Flour Crust, Gluten free Strawberry Mascarpone Tart, Strawberry Mascarpone Tart
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8 slices
Calories 392kcal


For the Almond Flour Tart Crust:

  • 2 tablespoons coconut oil plus more for greasing the pan
  • 2 cups plus 2 tablespoons almond flour (or almond meal) 8.40 ounces
  • 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. Mascarpone cheese 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


  • 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.



  • Mascarpone filling ingredients: It is imperative that the ingredients for the mascarpone filling, particularly mascarpone cheese and heavy cream are cold. Otherwise, the filling might curdle. 
  • To make ahead: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust. You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.
  • To Store: Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.


Calories: 392kcal | Carbohydrates: 15g | Protein: 8g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 100mg | Potassium: 79mg | Fiber: 3g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg