Strawberry Tart with Mascarpone Filling and Almond Shortbread Crust
Serves: 6
  • Shortbread Crust:
  • 1 ½ sticks butter, softened
  • 3 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup ground almond meal or flour
  • ¾ cup all-purpose flour
  • Pinch of salt
  • Filling:
  • 8 ounces mascarpone cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 3 cups sliced strawberries
  1. Crust: Preheat oven to 350 degrees. Butter 6 individual or one standard size tart pan.
  2. In the bottom of a stand mixer on a medium speed, beat butter and sugar until fluffy, about two minutes. Add in extract and a pinch of salt.
  3. Turn the mixer down to low and add flour, a little bit at a time until incorporated.
  4. Form into a disc and wrap in plastic. Refrigerate for 30 minutes.
  5. When ready to roll, place in between two sheets of plastic. Roll out until the dough is about an ⅛ to ¼ inch thick. If you are using one pan, you should be able to take the top sheet of plastic wrap off and transfer to the buttered pan. If you are making mini tarts, use each tart pan to outline circles of dough. You may need to take the scraps and roll again to make 6 tarts.
  6. Place dough in greased pan, prick with a fork and bake for 15-20 minutes or until lightly golden brown. Let cool.
  7. For filling: Beat mascarpone, cream cheese, powdered sugar, and vanilla extract together in a stand mixer or with a hand held mixer. Spread filling evenly in tart shells. Top decoratively with sliced strawberries.
Recipe by Cooking for Keeps at