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Strawberry Mascarpone Tart



prep time:

45 mins

cook time:

1 hour 55 mins

Total time:

2 hours 40 mins





  • 2 ⅛ cups almond flour or meal

  • ¼ teaspoon salt

  • 2 tablespoons oil

  • 1 tablespoon syrup

  • 1 egg


  • 8 ounces heavy cream

  • 2 tablespoons syrup

  • 1 teaspoon vanilla extract

  • Vermont Creamery Mascarpone

    4 ounces

  • 1 lime, for zest


  • 1 cup strawberries, hulled, cut into small chunks

  • 4 fresh mint leaves, sliced thinly

  • ⅓ cup blackberries, if desired


  1. Heat oven to 350º
  2. Generously grease 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside
  3. Place almond flour (or meal) and salt in bowl of food processor; process 5 seconds or until combined. Add 2 tablespoons coconut oil, 1 tablespoon maple syrup, and egg; process until mixture forms a ball. Transfer mixture into tart pan. Using your fingers, press dough into pan evenly. Bake 10-12 minutes or until golden brown. Set aside to cool completely.
  4. Combine heavy cream, 2 tablespoons maple syrup, and vanilla extract in measuring cup. Place mascarpone in bowl of a standing mixer fitted with whisk attachment. Turn mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy and holds a firm peak. Gently fold in lime zest. Refrigerate as you are prepping the fruit mixture
  5. Place strawberries in a bowl, drizzle with maple syrup and sprinkle with mint. Stir lightly
  6. Gently remove tart crust from tart pan; place onto serving plate or cake stand. Spread mascarpone whipped cream evenly in tart crust smoothing out towards edges with a spatula. Place tart in refrigerator at least 1 hour and up to 4 hours
  7. Garnish with strawberry mixture and blackberries. Slice and serve.