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Strawberry-Lemon Mascarpone Cream Tart

A luscious mascarpone tart with fresh strawberries piled on a creamy lemon filling in a graham cracker crust.
Author: Jennifer Pallian BSc, RD


For crust:

  • 1 1/4 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/4 cup melted butter

For filling:

  • 475 grams 16 oz Canadian Mascarpone, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup fresh lemon juice + 1 tsp finely grated zest
  • 1 tsp pure vanilla extract

For topping:

  • 454 grams 1 lb fresh ripe strawberries, halved
  • 1/4 cup strawberry jam


For crust:

  • Preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, sugar and melted butter, stirring until the mixture resembles wet sand and holds together when you press it between your fingers. Dump it into a 9" tart pan with a removable bottom and use your hands and/or a flat-bottomed measuring cup to press the crumbs firmly into the bottom and up the sides of the pan. Bake 10 minutes, until crust is fragrant and a shade darker. Cool completely on a wire rack.

For filling & topping:

  • Meanwhile, with an electric mixer on medium-high speed, beat the mascarpone, sugar and cream until light and fluffy, about a minute, pausing to scrape down sides of bowl as needed. Beat in the lemon juice, zest and vanilla extract. Scrape filling into cooled crust, smoothing it evenly to the edges with a spoon.
  • Top the tart with halved strawberries. In a small saucepan (or in the microwave), heat the jam until melted. Gently brush over berries. Chill for 2 hours until filling and glaze are set.