Strawberry and Mascarpone Tart Recipe

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30 min

Nutrition per portion

Calories 410 kCal 21%
Fat 16g 23%
  -  Saturates 3g 15%


  • 200g (7oz) digestive biscuits, crushed
  • 75g (3oz) unsalted butter, melted
  • For the filling
  • 1 x 500g pack good-quality light mascarpone
  • ½tsp vanilla extract
  • 250g (9oz) strawberries, hulled and halved
  • 100g (4oz) blueberries
  • 2tbsp good-quality redcurrant jelly
  • You will need
  • 1 x rectangular tart tin measuring 34 x 12cm (13½ x 5in)


  • Mix together the digestive biscuits and butter, then press into the tin, pushing the biscuits well up the sides. Place in the fridge to chill for 1 hour.

  • Mix the mascarpone and vanilla extract together and pour into the biscuit-lined tin, spreading with the back of a spoon. Place the halved strawberries on top of the mascarpone filling and scatter over the blueberries. Place the redcurrant jelly in a small saucepan, warm through gently and stir until thoroughly dissolved.

  • Drizzle the redcurrant jelly over the berries and serve.

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(56 ratings)
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