Mascarpone Cheesecake Tart With Rosemary-Kissed Strawberries

12 servings
30 min prep time
03 hrs 30 min total time

Easy to make and absolutely delicious, this tart from Butter Me Up Brooklyn combines rich mascarpone with fresh strawberries and rosemary.



1/4 cup lightly packed brown sugar

1/2 teaspoon vanilla

1 large egg yolk

Pinch of salt

1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat gently warmed until just melted

1 cup all-purpose flour, plus more as needed

1/4 cup almond flour


8 ounces Vermont Creamery Mascarpone, room temperature

8 ounces cream cheese, room temperature

1/4 cup Greek yogurt

1/4 cup lightly packed brown sugar

juice of half a lemon

1/2 teaspoon vanilla extract

Pinch of salt


1 pound strawberries, rinsed, hulled and halved

1 tablespoon brown sugar

2 sprigs fresh rosemary

Pinch of salt


  • STEP 1

    In a medium bowl, whisk together brown sugar, vanilla, egg yolk, and salt for the crust until smooth. Slowly whisk in melted butter until combined, then add flour and almond flour all at once and stir vigorously until dough comes together in a smooth ball. If needed, add flour one tablespoon at a time, until dough forms a ball and pulls away from the bowl. Don’t fret if it looks a little oily.

  • STEP 2

    Press walnut-sized balls of dough evenly around the edges of an 8-inch tart pan with a removable bottom. Crumble remaining dough over bottom of pan, and use your fingers to press dough into an even layer. Use a fork to lightly prick dough every few inches or so.  Freeze for 20 minutes.

  • STEP 3

    While dough is freezing, heat oven to 350ºF.

  • STEP 4

    Remove crust from  freezer and press a piece of aluminum foil very tightly against bottom and up the sides of crust. This avoids the need for using pie weights! Yay!  Bake crust for 15 minutes. Remove foil and use a spoon to press back the dough if it has puffed up.  Continue to bake uncovered for another 15 minutes or until crust is golden brown. Transfer to a wire rack and let cool completely.

  • STEP 5

    In a small bowl, whisk together Greek yogurt, brown sugar, the juice of half a lemon, vanilla, and pinch of salt for filling until smooth. Beat mascarpone and cream cheese together in a large bowl until combined, or about 3 minutes, scraping bowl as needed. Add yogurt mixture and beat until combined. Transfer to cooled tart shell and use an offset spatula to spread filling evenly into crust. Refrigerate for several hours or until firm.

  • STEP 6

    About 30 minutes before you’d like to serve your tart, combine strawberries, brown sugar, fresh rosemary, and pinch of salt in a medium bowl. Stir berries every so often as they release their juices. Just before serving, discard rosemary leaves and pile berries on top of tart. If desired, pour juices left behind in bowl over top. Slice and serve immediately. Dust with powdered sugar if desired.

Butter Me Up Brooklyn

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Butter Me Up Brooklyn

A self-taught baker with a serious sweet tooth, Lillie Auld has been whipping up treats since the age of 10. She writes Butter Me Up Brooklyn! — a baking blog chronicling the creative and sharable treats that make it out of her tiny kitchen. Baking makes friends!