Tarte aux fraises facile

Strawberry tart with mascarpone filling

This delicious strawberry tart with a mascarpone cream filling is a lovely summer dessert that allows fresh strawberries to shine.

Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 1 sweet shortcrust pastry
  • 2 gelatin leaves
  • 30 g (2 tbsp) creme fraîche
  • 65 g (1/3 cup) sugar
  • 250 g (1 cup) mascarpone
  • 500 g (about 20 oz. or 2 cups) strawberries


  1. Make your sweet shortcrust pastry, blind bake and cool.
  2. Place the gelatin in a bowl of cold water for 10 min and squeeze it to drain out the excess water.
  3. Bring the cream and sugar to the boil, remove from the heat and add the gelatin. Leave the mixture to cool.
  4. Use a spatula to smooth the mascarpone then slowly mix in the cream-sugar preparation. Mix completely, then pour into the now cooled off tart shell.
  5. Place the tart in the freezer for 20 min to help the cream set.
  6. During this time, rinse the strawberries and dry on a tea towel. Stem and slice them in thin pieces lengthwise (I used my mandolin to get really even slices). Place on the top of the tart, from the outside to the center, slightly overlapping each piece.


This recipe is for 22 cm, ie. 8.5 inches tin.