Posted on

Strawberry + Mascarpone Tartlets

These strawberry + mascarpone tartlets look so beautiful, taste amazing and are very simple to make.  They are a wonderful little dessert when you don’t have a lot of time but still want to create something that will impress.

I do a lot of baking.

Whole food baking and treat-making is my job but it is also something I really enjoy doing.  I love creating special little somethings for my family and friends and go to all lengths to make things look (and taste) beautiful.  These little tartlets are filled with mascarpone cheese which, paired with strawberries is a match made in heaven!



Next time you are having visitors or are asked to bring a plate, keep the recipe for these little tartlets up your sleeve.  Or just make some for your own family to enjoy, as they say, Life’s short! Eat dessert first!


1 cup of almonds

1 cup of shredded coconut

1 cup of medjool dates

1-2 T coconut oil (melted)

250g mascarpone cheese

2 tsp maple syrup

1 punnet of strawberries, washed, hulled and halved vertically

Edible flowers or mint leaves to garnish

What to do

Place the almonds and coconut in a food processor (or Thermomix) and blitz until mix resembles bread crumbs (so not too fine).

Add the pitted and chopped dates to the food processor and blitz again until the mixture begins to hold together (like bliss balls).  Add the coconut oil one tablespoon at a time if the mix needs some help coming together.

Press spoonfuls of the mixture into muffin tins (the silicon ones work really well for this) and using your fingers or a spoon, press the mix firmly on to the bottom and up the sides of the muffin holes.

Put the muffin tin into the freezer to set for roughly one hour (or until needed).

Scoop the mascarpone cheese into a bowl and add the maple syrup.  Stir vigorously to achieve a whipped and smooth finish.

Take the muffin tins out of the freezer and gently remove the tart shells.  You might need to delicately use a knife to help flip them out (though they peel out easily if using the silicon trays).

Spoon 1 -2 tablespoon of the mascarpone into each tart shell and smooth over with the back of a spoon or a spatula.

Decorate each tart with two strawberry halves and perhaps a mint leaf or little edible flower.

Don’t you love an easy dessert?

Happy eating!

Mamacino x

Join us in Mamacino community...

to stay up to date with blog posts, special events and subscriber-only offers.

PLUS, I will send you my Real Food Essentials Checklist, a sneak peek into my new eCourse that makes providing healthy food for your family a breeze.

10 thoughts on “Strawberry + Mascarpone Tartlets

  1. I can’t wait to make these!!

  2. Yum! I’m definitely going to have to give these a go 🙂

  3. These sound and look to die for!

  4. Christmas cake please. I have just become aware of your site and am super excited to start cooking, so many nice Receipes it is hard to decide which one first.

    1. Thanks Beverley, welcome.

  5. Hi How many does this recipe make please? Looks delicious 🙂

    1. About 12 using a small muffin tin x

  6. […] Strawberry and mascarpone tarts are such a crowd pleaser.  Make the bases ahead of time and store them in the freezer.  Try a […]

  7. H Kristin,
    These sound beautiful. Just a quick question could I use flaked or dessicated coconut instead of shredded?

Leave a Reply

Your email address will not be published. Required fields are marked *