Strawberry Mascarpone Tartlets with Lemon Curd

There’s something magical about bite-sized desserts, and these Strawberry Mascarpone Tartlets with Lemon Curd are no exception. Delicate, buttery tart shells are filled with a lusciously creamy mascarpone mixture and topped with a vibrant homemade lemon curd, all crowned with juicy, sweet strawberries.

These tartlets strike the perfect balance between tangy, creamy, and sweet, making them a delightful treat for spring and summer gatherings—or just a special indulgence with a cup of tea. The combination of smooth mascarpone cheese, bright citrus, and fresh berries creates a refreshing contrast that will leave you wanting more.

Whether you’re hosting an elegant brunch, a summer tea party, or just treating yourself to a homemade dessert, these tartlets are a showstopper. They may look fancy, but they’re surprisingly simple to make. Let’s get started!

Why You’ll Love This Recipe

• Perfect balance of flavors – The creamy mascarpone filling pairs beautifully with the tangy lemon curd and fresh strawberries.
• Great for any occasion – Whether it’s a casual afternoon treat or a sophisticated dessert for guests, these tartlets fit the bill.
• Make-ahead friendly – The tart shells, lemon curd, and mascarpone filling can all be prepared ahead of time.
• No special equipment needed – You don’t need a tart pan—just a muffin tin or small tart molds.

Ingredients You’ll Need

For the Tart Shells

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cut into cubes
• ¼ cup powdered sugar
• 1 egg yolk
• 1-2 tablespoons ice-cold water
• ½ teaspoon vanilla extract
• Pinch of salt

For the Lemon Curd

• ½ cup freshly squeezed lemon juice (about 2-3 lemons)
• 2 teaspoons lemon zest
• ½ cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, cut into small pieces

For the Mascarpone Filling

• 1 cup mascarpone cheese
• ¼ cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Topping

• 1 cup fresh strawberries, sliced
• 1 tablespoon honey or apricot jam (optional, for a glossy finish)
• Fresh mint leaves (optional, for garnish)

How to Make Strawberry Mascarpone Tartlets with Lemon Curd

Step 1: Make the Tart Shells

1. Prepare the dough – In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs.
2. Add wet ingredients – Mix in the egg yolk, vanilla extract, and 1 tablespoon of ice water. Pulse until the dough starts to come together. If it’s too dry, add another tablespoon of water.
3. Chill the dough – Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll and shape – Roll out the chilled dough to about ¼-inch thickness. Cut out circles slightly larger than your tart molds and gently press them into the molds. Trim any excess dough.
5. Blind bake – Preheat your oven to 350°F (175°C). Place a piece of parchment paper over each tart shell and fill with baking beans or rice. Bake for 10 minutes, then remove the weights and bake for another 5-7 minutes, or until golden brown. Let cool completely.

Step 2: Make the Lemon Curd

1. Whisk ingredients – In a heatproof bowl, whisk together the lemon juice, zest, sugar, and eggs.
2. Cook gently – Place the bowl over a saucepan with simmering water (double boiler method). Stir continuously for 5-7 minutes, until the mixture thickens enough to coat the back of a spoon.
3. Add butter – Remove from heat and stir in the butter, one piece at a time, until smooth.
4. Cool and store – Transfer to a jar or bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and chill in the refrigerator.

Step 3: Prepare the Mascarpone Filling

1. In a bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
2. Keep chilled until ready to assemble the tartlets.

Step 4: Assemble the Tartlets

1. Fill the tart shells – Spoon or pipe the mascarpone mixture into each tart shell, spreading it evenly.
2. Add the lemon curd – Spoon a small amount of lemon curd on top of the mascarpone layer.
3. Top with strawberries – Arrange the fresh strawberry slices over the lemon curd.
4. Optional glaze – If you want a glossy finish, warm the honey or apricot jam and lightly brush it over the strawberries.
5. Garnish and serve – Add fresh mint leaves for an extra pop of color and freshness.

Helpful Tips

• Chill everything – Keep the mascarpone filling and lemon curd chilled until you’re ready to assemble to ensure the best texture.
• Make ahead – You can bake the tart shells a day ahead, and the lemon curd lasts up to a week in the fridge.
• Customize the fruit – Try raspberries, blueberries, or even a mix of berries for a colorful twist.
• Prevent soggy crusts – If you’re making these in advance, brush a thin layer of melted white chocolate inside the tart shells before filling to keep them crisp.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-10 tartlets
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Notes

• Chilling is key – Allow the tart dough to rest in the refrigerator before rolling it out. This helps prevent shrinkage while baking and ensures a flaky crust.
• Lemon curd consistency – If your lemon curd is too thin after cooking, keep stirring over low heat for a few more minutes until it thickens properly. It will also firm up more as it chills.
• Sweetness adjustment – If you prefer a sweeter filling, add an extra tablespoon of powdered sugar to the mascarpone mixture. Conversely, if you like a tangier lemon curd, slightly reduce the sugar in that component.
• Serving suggestion – These tartlets taste best when slightly chilled, but allow them to sit at room temperature for 10-15 minutes before serving for the best texture.
• Crust alternative – If you don’t have time to make homemade tart shells, you can use pre-made tartlet shells or even crushed graham crackers mixed with melted butter for a quick no-bake version.
• Storage tip – If storing in the fridge, keep the tartlets loosely covered to prevent condensation from making the crust soggy.

Storage Instructions

• Refrigerator: Store assembled tartlets in an airtight container in the fridge for up to 2 days.
• Tart Shells: Keep unfilled tart shells in an airtight container at room temperature for 3 days or freeze for up to 1 month.
• Lemon Curd: Store in a sealed jar in the fridge for up to 1 week.

Frequently Asked Questions

Can I use store-bought lemon curd?

Absolutely! If you’re short on time, store-bought lemon curd is a great alternative. However, homemade lemon curd has a fresher taste and no preservatives.

Can I make these tartlets in advance?

Yes! You can prepare the tart shells and lemon curd ahead of time. Assemble the tartlets just before serving for the freshest results.

What can I use instead of mascarpone?

If you don’t have mascarpone, a mix of cream cheese and a bit of heavy cream can work as a substitute.

Related Recipes

If you loved these tartlets, you might also enjoy:

• Strawberry Cheesecake Dump Cake – Creamy, Fruity & Incredibly Easy!
• Strawberry Sweetheart Brownies
• Velvet Lemon Cream Roll Cake – Soft, Tangy, and Irresistibly Creamy!
• Raspberry Mousse Cake Filling and Dessert

Final Thoughts

These Strawberry Mascarpone Tartlets with Lemon Curd are an absolute treat—light, creamy, and bursting with fresh flavors. Whether you’re making them for a special event or just as a sweet reward for yourself, they’re sure to impress. Try them out and let me know how they turn out!

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