Strawberry mascarpone tart is a deliciously creamy low carb and keto dessert. The velvety whipped mascarpone filling is set off perfectly by the crisp coconut flour tart crust.
Friends, this recipe has been a long time coming. I am a huge fan of strawberries and have been buying punnets of these little red happiness-inducers ever since the British strawberry season kicked off in June.
It’s been strawberry mascarpone tart time over here for WEEKS!
Before this particular strawberry mascarpone tart graced our table (not for very long as it was wolfed down at terrifying speed), there have been at least four previous incarnations, using different pie/tart crusts.
I first made it with the base from my low carb chocolate tart, which is a combination of almond flour and shredded coconut. It is so simple to put together – and all you need to do is press the dough directly into the baking tin you’re using.
After that, I experimented with a dough made of almond flour only, which also ended up crispy/flaky in the most pleasing way. The recipe for the almond base is actually an adaptation of my Paleo almond crackers, which I tweaked from savoury to sweet by swapping out the salt and cheese and adding vanilla and a touch of sweetener.
This time round I decided to make a coconut flour tart base – I’m having a bit of a coconut phase at the moment! I’ve been making coconut flour porridge (so satisfying with cinnamon and cardamom). I drink my coffee with a spoonful of coconut oil (a cup of that and you don’t feel hungry until lunch). And I’ve been opening tins of coconut cream for curries, chia puddings and my favourite speedy dessert, strawberry coconut mousse, at an alarming rate.
The secret to this coconut flour crust is to roll it out really thinly between two sheets of baking paper. The thinner, the crispier!
You might find that you want to add a little more coconut flour to make your dough easier to handle (coconut flours can differ). Another option to make the dough easier to roll is to cool it down in the fridge before. This might be a good idea if it’s a hot day and you live in a country where houses aren’t air-conditioned.
I used a greased regular pie pan with a drop-out bottom to bake this crust and was amazed how easily I could lift out the baked result.
While the tart crust is in the oven, you can get going with the filling. Instead of choosing a cream-based filling, I opted for the traditional Italian option: mascarpone, a delicious cream cheese commonly used in Tiramisu, mixed with egg yolks and beaten egg whites for dreamy-light fluffiness.
I used to despair trying to get egg whites to form stiff peaks. It just never worked. Until I started to follow these rules:
- ALWAYS use a metal or a porcelain bowl.
- Your bowl has to be clean, dry and grease-free.
- Separate the eggs properly. ONLY egg whites belong in your bowl!
- Use fresh and cold eggs. They will give the smallest, strongest and most stable and uniform bubbles.
- Don’t try using a stick blender. Don’t try using a food processor. Egg whites do not like ANYTHING plastic.
- Either beat your eggs with a hand-held mixer with removable chrome beaters or use an old-fashioned whisk (which is what I used). For the latter option, you’ll need some elbow grease and 2 minutes of patience. You’ll eventually get there. Promise!
After that it’s plain sailing. You fill your coconut crust with the mascarpone cream and let it cool in the fridge. Just before serving, decorate with strawberries to your liking.
There is some serious cake decorating talent in the food blogger scene. This obviously puts my thrown-on sliced berry style to shame. Have you got it in you? There is scope to make this strawberry mascarpone tart so beautiful you’d be sad to cut it into pieces.
In the end though, there is little difference between perfection or artful disarray. Because it’s all about the taste, right?
Tried this recipe? Give it a star rating below!
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Strawberry Mascarpone Tart
Ingredients
For the coconut base:
- 120 g / 1/2 cup coconut oil
- 100 g / 3/4 cup plus 2 tbsp coconut flour
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp powdered sweetener
For the mascarpone cream:
- 250 g / 8.8 ounce/1 very generous cup mascarpone
- 2 eggs separated
- 1 tsp vanilla extract
- 1-2 tbsp powdered sweetener
- 200 g / 1 cup strawberries
Instructions
- Preheat your oven to 180 Celsius/356 Fahrenheit.
- Blend your eggs with the coconut oil, vanilla and powdered sweetener of choice, if using. I used my food processor, bit this can be done with a stick blender.
- Sift in the coconut flour and combine.
- Your dough should be soft, but not too sticky. If needed, add a little more coconut flour to get the right consistency. You can also stick the dough in the fridge for 10 minutes to cool it down - this will make it easier to roll out.
- You now have 2 options: Either roll out the dough between 2 sheets of baking paper. Or press it directly into a pie form that you have lined with parchment paper or greased well with coconut oil.
- Bake for around 10 minutes or until lightly browned at the edges.
- Now make your filling: Separate the eggs and beat the egg whites in a clean!! and dry!! porcelain or metal bowl with a hand-held or electric metal whisk. As you can see in the picture, I used an old school whisk and around 2 minutes of muscle power. You can do it too! Don't even think about stopping until stiff peaks form 🙂
- Combine the mascarpone and the egg yolks, then add the vanilla and sweetener.
- Gently fold in the stiff egg whites.
- Once the tart base has cooled down, add the mascarpone mix.
- Cool in the fridge until serving (at least 1/2 hour).
- Just before serving, add the strawberries - sliced, halved or whole, however you prefer.
Notes
Nutrition
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Gigi says
Turned out really well. The crust is amazing. I used liquid stevia instead as I was too lazy to powder my sugar alternative.
The cream is yummy with all the fruit mixed in. I do wish the yolkiness of pastry cream. Can a couple yolks be added or would that be too heavy? Would gelatin or arrowroot help with the structure if adding more yolks?
Thanks much!
Katrin Nürnberger says
Yes, I think using gelatine would make this nice and firm
Julie says
The crust is absolutely delicious, I could eat that on its own. I didn’t have to add any more almond flour, and when I rolled it out to place in the pan it ended up cracking so I just had to press it, which was fine. I did have issue with the filling; although it tastes AMAZING, I had to put it in the freezer as there was no chance of it setting. Reading the other comments, I had firm mascarpone and my whites seemed stiff enough, so I don’t know. I’m definitely going to make it again, next time I’ll use a hand mixer for the whites and I also want to put a layer of the blueberry jam (recipe on this website) on the baked crust before pouring in the filling, and top it with fresh blueberries like I did this time. I think that could be delicious!
Julie says
Edit: meant to say coconut flour. No almond flour was harmed in the making of this tart.
Katrin says
I think using an electric mixer will definitely make the egg whites stiff enough. Adding the blueberry jam sounds like an amazing idea!
Suzie says
Thank you, Katrin for the Speedy reply. I am making it right as we speak! So we talked about making it ahead of time like you suggested can the crust sit out at room temperature until tomorrow when I fill the tart?
Katrin says
Yes, I’d store it in a cake tin at room temperature. Sorry for the late answer, we don’t seem to be in the same time zone 🙂
Suzie says
Would it work make the crust and the filling the day before? I would wait to put the food on at just before serving. I’m wondering if the mascarpone and egg white mixture will hold up overnight?
Suzie says
I would wait to put the fruit on it……correction to previous comment
Katrin says
Hi Suzie, the mascarpone mixture holds up well and can be made in advance. It’s been a while since I made the recipe, but I”m pretty sure it took us a couple of days to eat it. If you want the crust to be super crispy, you could assemble the whole tart on the day you want to serve it, but make both crust and filling ahead. Keep the filling in the fridge and the mascarpone filling in the fridge. And definitely decorate just before serving, like you say!
Cheryl says
Pardon my ignorance… I really wanna make this tart but m worried abt the raw eggs. Can i use gelatin instead? Or can I bake it if i use the egg whites?
Katrin says
Here in the UK there is no issue with salmonella any more. If you are worried, you could either use egg whites from a carton, this is pasteurised and safe. If you don’t want to use eggs at all, you could use a mix of mascarpone and whipped cream (to make the filling a bit lighter and fluffier), and set this with a bit of gelatine. You can also make a cheesecake filling – like I did for this lemon cheesecake (I’d use a bit less lemon for this recipe, but a squeeze of lemon might complement the strawberries!)
Valentina D'Azzeo says
To be sure that your eggs withes are firm and glossy, you can add 3 drops of lemon and a pinch of salt before beating them… just a chef tip
Katrin says
Thank you Valentina!!!!!!
Jen says
This is amaze-balls…looking forward to trying it. It’s great that you didn’t go too sweetener-heavy. Thanks!
Katrin says
Hi Jen, this tart is one of our favourites! Let me know when you’ve made it 🙂
Tracey says
Hello Katrin what size tin did you use for this gorgeous tart? It’s on the menu tonight and the photos look good enough to eat!
Katrin says
Hi Tracy, sorry for the late answer! The diameter of the tin is 25 cam/10 inch. Let me know how yours came out!
Alex P says
LOVED this tart! Wonderful recipe. The great thing about the filling is that it tastes so light, unlike a lot of recipes out there that use cream. The whipped egg whites really make all the difference.
Katrin says
I agree! I just explained in another comment that this is the exact reason why I make the tart with eggs and not with cream (even though it works well too)
Lynton says
Looked good, but unfortunately it didn’t set even with 1/2 a day in the fridge! Turned into a big gloopy mess!
Katrin says
I’m sorry to hear this. Mascarpone cheese is firm by nature, so the only thing I can imagine is that your egg whites were not whipped until they were truly stiff. Using eggs is the traditional way of making this tart, and it makes the filling creamy without being too heavy. If you wanted, you could use whipped double cream instead of the eggs. This way you tart would definitely set and you do not have to worry about firm egg whites.
Lynton says
The eggs were definitely whipped to stiff peaks. Maybe it was the mascarpone that I used. It was the only one in stock and had the consistency of sour cream. It all tasted good, just didn’t look good.
Belenda says
That crust looks amazing! I can’t wait to try this. Only question I have is about the egg whites being raw? Is that safe? Trying to figure out how to not have raw egg in this. Might have to sub the whipping cream and cream cheese, but sure love mascarpone so much.
Katrin says
If you feel unsure about raw egg, you could use a mix of mascarpone and whipping cream – it would still taste great 🙂
Jill says
Do we need cream of tartar for the egg whites? I’ve never made then without that. The tart looks amazing and I cannot wait to make it. FYI, I’m loving all of your recipes!
Katrin says
Thank you Jill! Glad you like my recipes 🙂 I honestly have never tried adding cream of tartar when beating egg whites. Maybe that’s another tip I should add to the how-to-list of achieving stiff peaks!
Virginia Thompson says
This really looks like something I would make…your photography is beautiful! Can you share your recipe for coconut flour porridge? I am really missing it since being on a low carb diet!
Thanks!
Katrin says
Sure! I make it a little different every time. Just take a couple of spoonfuls of coconut flour, mix it with some milk or almond milk or coconut milk or even some some water and cream and heat on the stove just like you would normal oat porridge. I don’t have a microwave, but I guess you can use a microwave as well. If you want, add a knob of butter to make it richer or even stir a small raw egg in at the end when you’ve taken it off the stove (if you make 2 or more portions, for 1 portion a whole egg would be too much). In terms of flavour, I like cinnamon, vanilla, mixed spice or cardamom. Sweeten to your liking
Virginia says
Thank you! I’m going to have to try it!
Katrin says
Brilliant. Let me know how you get on!!
elizabeth slabe says
Can you make this with Almond flour and butter?
Katrin says
You can make a no bake base with almond flour and butter. I have a similar nut-based crust that I used in these no bake coconutty pies If you use an egg in it, it becomes less crumbly (but you’d have to bake it). You could use the recipe for these Paleo almond crackers and adapt them.
Elizabeth Slabe says
Thanks for your reply ! I am going to try it with your paleo almond cracker recipe !
Julie F says
Thanks for the tips to get stiff egg whites. Very useful! Glad I was not alone with my numerous failed attempts…
Katrin says
I used to get so frustrated with these stubborn egg whites! You’re welcome… 🙂
Kendra says
AMAZING photos! You have totally sold me on this tart. Making it today!
Katrin says
Superb! Let me know how you get on!
Smalltown Girl says
Mascarpone is difficult to get where I live. I wonder if you can suggest an substitution?
Katrin says
Of course. You can make a lovely filling out of whipped (heavy/double) cream and cream cheese. No need to put in the raw egg. Just sweeten to your liking and add a bit of vanilla.
Grace says
I like the sound of this crust. I have some mascarpone and blueberries in the fridge, so I’ll make this recipe with blueberries.
Katrin says
Sounds like a great idea! All berries would be delicious with this recipe.
Sarah says
What a beautiful looking pie! Thanks for this recipe