If you’re looking for an elegant, refreshing, and irresistibly creamy dessert, these Strawberry Mascarpone Tartlets with Lemon Curd are the perfect choice. Combining a buttery tart shell, velvety mascarpone filling, tangy lemon curd, and fresh strawberries, these mini tarts are as beautiful as they are delicious.
Whether you’re hosting a brunch, afternoon tea, or a dinner party, these tartlets will impress your guests with their delicate balance of flavors and textures. In this guide, we’ll walk through every step—from making the perfect shortcrust pastry to assembling these stunning treats.
Why You’ll Love This Recipe
✔ Perfect Balance – Sweet strawberries, rich mascarpone, and zesty lemon curd create a harmonious flavor profile.
✔ Elegant Presentation – Individual tartlets look professional and are great for parties.
✔ Make-Ahead Friendly – Most components can be prepared in advance.
✔ Versatile – Swap strawberries for raspberries, blueberries, or even peaches for seasonal variations.
Ingredients You’ll Need
For the Tart Shells (Shortcrust Pastry)
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (115g) cold unsalted butter, cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tbsp ice water
- A pinch of salt
For the Lemon Curd
- ½ cup (120ml) fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- 1 whole egg
- ¼ cup (56g) unsalted butter, cubed
For the Mascarpone Filling
- 1 cup (225g) mascarpone cheese
- ¼ cup (60ml) heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Topping
- 1 lb (450g) fresh strawberries, hulled and sliced
- Mint leaves (for garnish, optional)
- A drizzle of honey (optional)
Step-by-Step Instructions
1. Make the Tart Shells
(Can be made 1-2 days ahead)
- Prepare the Dough
- In a food processor, pulse flour, sugar, and salt.
- Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp ice water, pulsing until dough just comes together (add more water if needed).
- Chill & Roll Out
- Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll out to ⅛-inch thickness and cut into circles to fit your tartlet molds (about 3-4 inches).
- Blind Bake
- Press dough into greased tartlet pans, prick with a fork, and chill for 15 minutes.
- Line with parchment and fill with pie weights/dried beans.
- Bake at 375°F (190°C) for 12 minutes, then remove weights and bake 5-7 minutes more until golden.
- Cool completely before filling.
2. Prepare the Lemon Curd
(Can be made 2-3 days ahead)
- Whisk Ingredients
- In a saucepan, whisk lemon juice, zest, sugar, egg yolks, and whole egg.
- Cook Gently
- Cook over low heat, stirring constantly, until thickened (about 8-10 minutes).
- Remove from heat, stir in butter until smooth.
- Strain through a sieve, cover with plastic (touching the surface), and refrigerate.
3. Whip the Mascarpone Filling
(Best made just before assembling)
- Beat Ingredients
- In a bowl, whisk mascarpone, heavy cream, powdered sugar, and vanilla until smooth and slightly fluffy.
4. Assemble the Tartlets
- Layer the Fillings
- Spoon a layer of lemon curd into each tart shell.
- Pipe or spread mascarpone cream over the curd.
- Top with Strawberries
- Arrange sliced strawberries in a decorative pattern (fan, rosette, or scattered).
- Garnish with mint and a light honey drizzle if desired.
Expert Tips for Success
✅ Keep Butter Cold – Ensures a flaky, tender crust.
✅ Don’t Overbake Lemon Curd – Remove from heat when it coats the back of a spoon.
✅ Use Room-Temperature Mascarpone – Prevents lumps in the filling.
✅ Serve Chilled – Let tartlets set in the fridge for 30 minutes before serving.
Make-Ahead & Storage Tips
- Tart Shells: Store baked shells in an airtight container for 3 days or freeze for 1 month.
- Lemon Curd: Refrigerate for up to 1 week or freeze for 2 months.
- Assembled Tartlets: Best eaten within 24 hours (store covered in the fridge).
Serving Suggestions
☕ Pair with – Sparkling wine, Earl Grey tea, or an iced latte.
🎂 Alternative Toppings – Blueberries, kiwi, or edible flowers for variation.
🍫 For Chocolate Lovers – Add a drizzle of melted white chocolate.
Final Thoughts
These Strawberry Mascarpone Tartlets with Lemon Curd are a delightful blend of creamy, tangy, and fruity flavors, all nestled in a crisp, buttery shell. Perfect for special occasions or a luxurious weekend treat, they’re sure to become a favorite in your dessert repertoire.