Pastry hates a hot kitchen. I decided not to make a pie crust base for this strawberry tart, but to make one from cookie crumbs, like the base of a cheesecake. Except that I wanted it to be more crumbly than the average cheesecake bottom, which can vary from the rock hard to the downright impenetrable. This was to be a crust that collapses at the merest pressure from your fork, then sticks to the cream filling in fat, pebbly crumbs. Graham crackers will work, but something softer and with a more open texture tend to yield the consistency I hanker after, especially if you put in less butter than usual. Posh cookies, the sort that come in boxes rather than bags, are probably the best. It’s hard to think of a more easily made tart than this.–Nigel Slater
LC Delicate Diversity Note
A crumbly cookie crust. A gently sweetened mascarpone filling. And a crown of bling in the form of sliced strawberries from late spring. Although you can still savor this beyond the end of June, whenever the moment and the mood demands, by drawing on another delicate delicacy, whether raspberries, blueberries, quartered fresh figs, sweetened and poached rhubarb, even homemade preserves of virtually any sort.
Strawberry Mascarpone Tart
- Quick Glance
- 20 M
- 2 H, 20 M
- Serves 6 to 8
Special Equipment: a 14-by-5-inch rectangular tart pan with a removable bottom
IngredientsEmail Grocery List
- For the crumb base
- For the filling
This recipe contains raw egg. Be mindful if cooking for anyone for whom this is a potential no-no.
Recipe Testers Reviews
This tart is a great way to highlight fresh, ripe strawberries. Being a no-bake recipe, it comes together quickly and doesn’t heat up the kitchen. The mascarpone filling is not too sweet, and not at all heavy. Instead, it lets the strawberries be the stars of the show, complementing them beautifully. Even though the tart is easy to make, it’s a classy dessert suitable for company. I know I’ll be pulling this recipe out again whenever I have visitors during strawberry season.
Yummy! A great summertime dessert. The no-baking makes it even better. For the base of the tart, I used Trader Joe’s Swiss Almond Crunch cookies—lightly flavored cookies that didn’t overpower the strawberries. The recipe calls for 9 ounces of cookies, but I might cut this, and the butter, back a bit next time to make a thinner base, while adding more strawberries on top. I sliced the strawberries with an egg slicer so they were very thin and uniformed, but they might have been a bit too thin.