Strawberry and Mascarpone Tartlets with Lemon Curd

Strawberry season is among us and I have the perfect dessert for you to celebrate it. These strawberry and mascarpone tartlets with lemon curd are easy to make and the perfect crowd-pleaser at a summer party. Using fresh strawberries, a creamy mascarpone filling, a tangy lemon curd, and a buttery crust as a base, this delicious dessert will knock your socks off.

When I first made this for my family they could not believe how amazing they are. Each layer of this simple dessert gives you a different experience and the flavours and textures match perfectly. Sweet, fresh, tangy, creamy and crispy are all the sensations you get from this dessert with every bite. If you are lucky enough to have a local farmer’s market, go grab some sweet strawberries and make this great recipe right away. Your family or your guests will thank you.

This easy dessert is so addicting, that you will probably make it on a weekly basis as long as fresh strawberries are available. 

What is a Tartlet?

A tartlet is a small, individual-sized pastry that is often served as a sweet or savory treat. It consists of a delicate, flaky crust that is typically filled with various ingredients such as fruit compote, custard, chocolate ganache, or savory fillings like cheese, vegetables, or meat. Tartlets are known for their elegant and bite-sized presentation, making them a popular choice for parties, afternoon tea, or as appetizers. They offer a delightful combination of textures and flavors, and their versatility allows for endless creative variations to suit different tastes and occasions.

Never made homemade lemon curd before? Not a problem. I have a quick and easy recipe for you.

How to Make Homemade Lemon Curd:

• In a small saucepan, combine 1 and 1/4 cups of granulated sugar with 1 tbsp of cornstarch and a pinch of salt.

• Stir with a whisk.

• Add 1 cup of fresh lemon juice.

• Add 3 large eggs (room temperature).

• Mix well.

• Bring to a boil over medium heat, while stirring constantly with a whisk.

• Reduce the heat to low, and continue stirring until it starts to thicken

• Remove from heat and stir in 2 tbsp of unsalted butter and lemon zest (from 1 large lemon).

• Mix well and transfer the mixture into a bowl. Put plastic wrap on the hot mixture’s surface to avoid creating a crust on top.

• Chill in the refrigerator until you are ready to use it

• Can last for up to one week in the refrigerator, in an airtight container.

Pro tips:

• make sure you stir continuously into the mixture while it’s cooking, to avoid clumps or burns on the bottom or sides of the pan.
• the curd will continue to harden while it’s cooling off, so make sure not to overcook it.
• make it ahead of time as it needs quite a bit of time to cool off.
• if you scroll to the bottom of this post, you will find a great tip on how to utilise the lemon curd leftovers.

Can I Use Cream Cheese Instead of Mascarpone?

You can certainly do that, but I prefer mascarpone as it has a more delicate sweet flavour and a velvety texture.

Fun fact: 

Did you know that mascarpone originates from the Lombardy region of Italy, while cream cheese is believed to have originated from the United States? Read more about mascarpone cheese.

Can I Use any Other Fruits Besides Strawberries?

Go wild with it. Choose any other fresh fruits that complement the mascarpone and the lemon in the recipe. Fresh berries could be another great option.

How to Make the Strawberry and Mascarpone Tartlets with Lemon Curd:

1. Make the lemon curd ahead of time per the instructions above.
2. Preheat the oven to 200 degrees C (392 degrees F).
3. Unroll the pastry sheet, cut it into 8 equal rectangles and arrange it on a large baking tray lined with the parchment paper that comes with the puff pastry (no waste needed).
4. Score a 1cm (a bit less than half an inch) border around the edge of each rectangle and pierce the middles all over with a fork.
5. Take a pastry brush and brush all over the rectangles with a little milk and scatter all over with 2 tbsp of the granulated sugar.
6. Bake for about 15 minutes or until golden brown.
7. Gently press down on the middles of each cooled tart shell (use the back of a fork or a spoon).
8. Let them cool down completely.
9. Meanwhile, wash and hull the strawberries.
10. Slice the strawberries into quarters if larger or, if you have lots of small strawberries, cut them into halves.
11. In a medium bowl, mix the lemon juice with 1 tbsp of the remaining granulated sugar. Toss in the strawberries and set aside.
12. In a large mixing bowl, mix the mascarpone with 1 tbsp of powdered sugar and 1 tbsp of milk.
13. Add 1 tbsp of the creamy lemon curd to each tart shell and spread it in the middle.
14. On top of the lemon curd, add 1 tbsp of the mascarpone cheese mixture.
15. Layer the strawberry slices on top of the tart.
16. Pour a bit of the strawberry liquid that’s left from the strawberry mixture on each tartlet.
17. Sprinkle a bit of lemon zest (optional).
18. Serve and enjoy!

Note: This strawberry lemon dessert should be served as fresh as possible. Storing it for too long will make the tartlets soggy and unappealing.

​If you are serving these at a party, a cute decoration of this summer tart would be some scattered mint leaves for a bit of colour contrast. This would be a delicious way to create a beautiful summer party dessert.

Ingredients Needed for the Strawberry and Mascarpone Tartlets:

• fresh strawberries
• mascarpone
• milk
• powdered sugar (optional)
• granulated sugar (I use unrefined granulated sugar)
• puff pastry sheet
• lemons
• cornstarch
• unsalted butter
• eggs
• a pinch of salt

PRO TIP:

Use the leftover lemon curd (if you haven’t eaten it already) to make homemade lemon ice cream. Use my easy and incredibly creamy homemade vanilla ice cream as a base. You will be delighted with the results. This way, no food will go to waste and you will have your summer desserts sorted. 

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