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Strawberry Mascarpone Tartlets with Lemon Curd are the perfect summer dessert, combining fresh strawberries, creamy mascarpone cheese, and tangy lemon curd. These individual tartlets are light, refreshing, and bursting with flavor, making them ideal for any occasion, from casual gatherings to special celebrations.
When I first made these tartlets, I was amazed by how the flavors blended perfectly. The sweetness of the strawberries, the richness of the mascarpone, and the tanginess of the lemon curd created a symphony of tastes that my family and friends absolutely loved.
Essential Ingredients
- All-purpose flour: The base for the tartlet shells, providing structure and a tender crumb.
- Unsalted butter (cold and cubed): Adds richness and flakiness to the pastry. Using cold butter ensures a tender crust.
- Granulated sugar: Sweetens the dough and the lemon curd. Opt for fine granulated sugar for even distribution.
- Egg yolk: Acts as a binder in the dough, adding richness and helping to achieve the perfect texture.
- Ice water: Helps bring the dough together without making it too wet. Add gradually to avoid a sticky dough.
- Mascarpone cheese (room temperature): Provides a rich, creamy filling. Ensure it's at room temperature for easy mixing.
- Heavy cream: Whipped into the mascarpone for a light, airy texture. Choose fresh heavy cream for the best results.
- Powdered sugar: Sweetens the mascarpone filling and adds a smooth texture.
- Vanilla extract: Enhances the flavor of the mascarpone filling with a warm, aromatic note.
- Lemons: Provide the tangy flavor for the lemon curd. Use fresh lemons for the best taste.
- Fresh strawberries: Add a burst of freshness and natural sweetness. Choose ripe, in-season strawberries for the best flavor.
- Mint leaves (optional, for garnish): Add a pop of color and a refreshing note.
- Powdered sugar (optional, for dusting): Enhances the presentation with a light dusting.
Creating the Tartlets
- Prepare the Tartlet Shells:
- Grease tartlet pans and set aside. In a food processor, combine flour, sugar, and a pinch of salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until combined. Slowly add ice water, one tablespoon at a time, until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead gently. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- After chilling, roll out the dough to about ¼ inch thick. Use a tartlet pan to cut out circles of dough slightly larger than the pan’s base. Gently press the dough into the bottom and up the sides of the pans. Trim any excess dough around the edges. To prevent the crust from puffing up during baking, line the dough with parchment paper or foil and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 10-12 minutes, then remove the weights and paper and bake for another 5 minutes or until the crust is golden and fully baked. Let the shells cool completely before filling.
- Make the Lemon Curd:
- In a medium saucepan, whisk together eggs, sugar, fresh lemon juice, and lemon zest over medium heat. Stir the mixture constantly until it begins to thicken and coats the back of the spoon. This will take about 8-10 minutes. Once thickened, remove from the heat and stir in the cubed butter. Continue to stir until the butter has fully melted and the curd is smooth. Allow the curd to cool completely before using it in the tartlets.
- Make the Mascarpone Filling:
- In a medium bowl, use an electric mixer to whip the heavy cream and powdered sugar together until stiff peaks form. In another bowl, beat the mascarpone cheese and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined. This will create a fluffy, creamy filling for the tartlets.
- Assemble the Tartlets:
- Spoon or pipe the mascarpone filling into the cooled tartlet shells, filling them about ¾ full. Spoon a small amount of lemon curd on top of the mascarpone filling in each tartlet. Use the back of a spoon to swirl the curd into the mascarpone, creating a marbled effect. Arrange fresh, sliced strawberries on top of each tartlet. Refrigerate the assembled tartlets for about 1 hour before serving to allow the flavors to meld together.
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The mascarpone cheese in this recipe is a game-changer. Its rich, velvety texture complements the tangy lemon curd and sweet strawberries perfectly. My family loves how it elevates the overall flavor profile of the tartlets.
Serving Suggestions
Serve these tartlets as a stunning dessert for any occasion. They’re perfect for brunches, garden parties, or any event where you want to impress your guests. For an extra touch of elegance, garnish with a few fresh mint leaves or a light dusting of powdered sugar. These tartlets pair beautifully with a variety of drinks. Try them with a cup of freshly brewed tea, such as Earl Grey or green tea, or a refreshing lemonade. If you prefer something slightly more indulgent, a glass of sparkling water with a lemon twist will complement the citrusy flavors.
Customize Your Tartlets
- Add a Nutty Crunch: Sprinkle toasted almonds, hazelnuts, or pistachios over the mascarpone filling or around the tart edges for extra texture and flavor.
- Coconut Twist: Add a hint of coconut extract to the mascarpone filling or replace a small portion of the heavy cream with coconut cream. Sprinkle toasted coconut flakes on top for an exotic touch.
- Herb-Infused Lemon Curd: Infuse the lemon curd with fresh herbs like thyme or basil by adding a few sprigs to the lemon juice while cooking. Remove them before incorporating the butter.
- Mini Tart Version: Use a mini muffin tin to shape the dough into smaller tart shells for bite-sized treats.
- Pair with Beverages: Serve with a chilled glass of non-alcoholic white wine or a sparkling elderflower drink for a sophisticated touch.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 2-3 days. The crust may soften slightly over time, but the flavors will remain intact. For longer storage, prepare the tartlet shells and lemon curd in advance. Keep the tart shells in an airtight container at room temperature for up to 3 days, and store the lemon curd in the refrigerator for up to 1 week. Assemble the tartlets on the day you plan to serve them for the best texture and flavor. Freezing the assembled tartlets is not recommended, as the filling and curd can become watery after thawing. However, you can freeze the baked tartlet shells for up to 1 month. When ready to use, thaw them at room temperature and then proceed with filling and garnishing.
These Strawberry Mascarpone Tartlets with Lemon Curd are a delightful blend of fresh, vibrant flavors and textures. The combination of creamy mascarpone, tangy lemon curd, and sweet strawberries makes them a crowd-pleaser at any gathering. Whether you’re serving them for a special celebration or enjoying them as a treat after a weeknight dinner, these tartlets bring elegance and indulgence in every bite.
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Frequently Asked Questions
- → How long does it take to make these tartlets?
- It takes about 1 hour and 5 minutes to make these tartlets.
- → Can I make the tartlet shells ahead of time?
- Yes, you can make the tartlet shells ahead of time and store them at room temperature.
- → What can I use instead of strawberries?
- You can use other berries like raspberries or blueberries instead of strawberries.
- → How do I store the lemon curd?
- Store the lemon curd in the fridge for up to 1 week.
- → Can I use Greek yogurt instead of heavy cream?
- Yes, you can use Greek yogurt for a lighter, tangier filling.