Ingredients
Scale
For Tartlet Shells (homemade option):
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1–2 tablespoons cold water
Optional Shortcut:
- 6–8 store-bought tartlet shells
For Mascarpone Filling:
- 8 oz mascarpone cheese
- ¼ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for creamier texture)
For Lemon Curd (homemade):
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 4 tablespoons unsalted butter, cut into cubes
For Topping:
- 1 cup fresh strawberries, hulled and sliced
- Optional garnish: fresh mint leaves or grated lemon zest
Instructions
- Prepare the Tartlet Dough (if making from scratch):
- In a large mixing bowl, combine flour, sugar, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until dough holds together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Bake the Tartlet Shells:
- Preheat oven to 375°F (190°C).
- Roll out chilled dough on a floured surface and cut into circles to fit tartlet pans.
- Press dough gently into pans and prick bottoms with a fork.
- Line each shell with parchment and add baking weights or dry beans.
- Bake for 10 minutes, remove weights, and bake for another 6–8 minutes until golden brown.
- Let cool completely before filling.
- Prepare the Lemon Curd:
- In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest over low to medium heat.
- Stir constantly with a silicone spatula or wooden spoon for about 5–7 minutes until thickened.
- Remove from heat and stir in butter until fully melted and smooth.
- Pour into a bowl, cover with plastic wrap (pressed directly on surface), and chill.
- Make the Mascarpone Filling:
- In a medium bowl, combine mascarpone, powdered sugar, and vanilla extract.
- Beat with a hand mixer or whisk until smooth and creamy.
- Add a small amount of heavy cream if needed to loosen the texture.
- Refrigerate until ready to use.
- Assemble the Tartlets:
- Spoon or pipe mascarpone filling into each cooled tart shell, smoothing the top.
- Add a spoonful of lemon curd over the mascarpone.
- Top with sliced strawberries arranged in a decorative pattern.
- Chill for 30 minutes before serving to allow the flavors to meld.
Notes
- Dough Tips: If new to pastry dough, use a food processor for faster results and a more uniform crumb. Avoid overworking the dough to keep it tender.
- Chilling is Key: Chilling both the dough and lemon curd is essential to prevent soggy crusts and maintain flavor separation.
- Lemon Curd Shortcut: Store-bought lemon curd works fine for convenience, but homemade offers a fresher, more vibrant flavor.
- Mascarpone Alternatives: Substitute with full-fat cream cheese or a blend of cream cheese and whipped cream for similar richness.
- Fruit Options: If strawberries are out of season, consider blueberries, kiwi, or mandarin oranges for different colors and flavors.
- Storage: Fully assembled tartlets are best enjoyed within 1–2 days. Store covered in the refrigerator and avoid freezing, as the fresh strawberries may become mushy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes