Warm, floral, and surprisingly simple, this Strawberry Rose Tart turns fresh strawberries into a pretty centerpiece for brunch or dessert. The creamy mascarpone filling and crisp tart shell make a light, elegant treat. Serve it alongside a light strawberry walnut salad for a refreshing meal.
Why You’ll Love This Strawberry Rose Tart
- Stunning presentation with minimal effort.
- Bright, fresh strawberry flavor balanced by rich mascarpone.
- Ready in under an hour with chilling time.
- Great for brunch, baby showers, or an easy dinner dessert.
- Easy to slice and serve to guests or keep as leftovers.
Ingredients Needed
- Tart
- 1 pre-made tart shell
- Filling
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fruit
- 2 cups fresh strawberries, sliced
- Garnish
- Mint leaves (for garnish)
Step-by-Step Instructions
- Preheat your oven according to the tart shell instructions and warm the shell briefly if directed.
- In a mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract until smooth and slightly fluffy.
- Spread the mascarpone mixture evenly into the pre-made tart shell with a spatula.
- Arrange the sliced strawberries on top of the mascarpone, starting at the outer edge and working inward to form a rose pattern.
- Chill the tart in the refrigerator for at least 30 minutes to set.
- Garnish with fresh mint leaves just before serving.
Serving Suggestions Strawberry Rose Tart
- Serve with a dusting of extra powdered sugar and a small sprig of mint.
- Pair with lightly sweetened whipped cream or a drizzle of honey.
- Offer alongside toasted almond slices or a nutty side salad.
- For brunch, warm strawberry banana yogurt muffins make a cozy pairing.
- Plate individual slices with a scoop of vanilla ice cream for extra indulgence.
Tips for Success Strawberry Rose Tart
- Use ripe but firm strawberries so slices hold the rose shape.
- Chill the tart well; cold filling firms up for cleaner slices.
- Gently pat strawberries dry to avoid watering down the filling.
- If mascarpone feels too thick, fold in a tablespoon of cream to loosen it slightly.
- Keep leftovers covered in the fridge and eat within 48 hours for best texture.
Variations
Here are a few easy ways to change it up:
- Make it citrusy: fold 1 teaspoon lemon zest into the mascarpone.
- Dairy-free option: swap mascarpone for a thick coconut cream or dairy-free cream cheese.
- Add a nutty crunch: sprinkle toasted pistachios or almonds on top before serving.
Strawberry Rose Tart
A stunning and simple tart featuring fresh strawberries and a creamy mascarpone filling, perfect for brunch or dessert.
Ingredients
Tart
- 1 piece pre-made tart shell
Filling
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 2 cups fresh strawberries, sliced
Garnish
- Mint leaves (for garnish)
Instructions
Preparation
- Preheat your oven according to the tart shell instructions and warm the shell briefly if directed.
- In a mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract until smooth and slightly fluffy.
- Spread the mascarpone mixture evenly into the pre-made tart shell with a spatula.
- Arrange the sliced strawberries on top of the mascarpone, starting at the outer edge and working inward to form a rose pattern.
- Chill the tart in the refrigerator for at least 30 minutes to set.
- Garnish with fresh mint leaves just before serving.
Notes
Use ripe but firm strawberries so slices hold the rose shape. Chill the tart well; cold filling firms up for cleaner slices. Gently pat strawberries dry to avoid watering down the filling. If mascarpone feels too thick, fold in a tablespoon of cream to loosen it slightly. Keep leftovers covered in the fridge and eat within 48 hours for best texture.