A Strawberry Rose Tart

July 3, 2016

Yes, I remember going on family trips to a local farm in Newtown, Ohio for Strawberry or Blueberry picking. And making jams, ice cream and pies. This simple looks deliciously sweet and tart! I'll say divine also! 


Strawberry Rose Tart

serves 4




1 1/2 cups cookie crumbs (such as graham crackers, biscoff cookies, oreo cookies)


5 tablespoons unsalted butter, melted


12 ounces mascarpone cheese, at room temperature


1/4 cup powdered sugar


2 pints of strawberries, cut into roses if you're feeling fancy


1/2 lemon, juiced


1 teaspoon vanilla extract


honey for drizzling


fresh mint for garnish



To make the crust, stir together the cookie crumbs and melted butter until combined and all the crumbs are moistened. Press the crust into a 4 x 14 inch tart pan, pressing it up along the sides until packed. This will also work in an 8-inch round tart pan.


Stir together the mascarpone and sugar until creamy and combined. If you have lemon juice or vanilla extract on hand, add a splash. Spread the mascarpone on the graham crust evenly. Refrigerate for at least 1 hour.


While the tart is in the fridge, cut the strawberries. I used this tutorial to cut them into roses. Right before serving, place the strawberries on the mascarpone tart. If desired, you can drizzle the strawberries with honey or add a few fresh mint leaves for garnish. You can serve immediately, or keep in the fridge until ready to serve.



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