Strawberry Mascarpone Tart

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“The title alone makes my mouth water!! I made this to serve at our Easter dinner this year. I'm sorry to say that I did not actually get to taste a piece of it myself, but received great compliments from everyone who did get to try it. It was light and creamy, rich in flavor, yet not overly sweet. The original recipe called for liqueur to flavor the filling and glaze, but I chose not to use it. I have, however, put the liqueur substitutions as "optional" below, in case you'd like to try it for yourself!”

Ingredients Nutrition


  1. In a large bowl, mix together the orange zest and sugar.
  2. Add the butter, salt and flour, and work mixture with your fingers until ingredients are course and crumbly.
  3. Next add the egg yolk and mix with you hands until the dough is pale yellow.
  4. Add vanilla, and work the dough until it holds together, adding a tbsp or two of the ice water as needed.
  5. Form the dough into a ball, wrap in plastic, and refrigerate for at least ½ hour.
  6. Preheat oven to 350.
  7. Roll out the chilled dough on a lightly floured surface.
  8. Place it into a 10” pie plate, crimp the edges, and poke the bottom of the crust in several places with a fork.
  9. Bake in oven for about 15 minutes, or until crust is light and golden.
  10. Set crust aside to cool.
  11. Chop the strawberries into bite size pieces.
  12. Next mix the mascarpone cheese, confectioners’ sugar and oj concentrate (or liqueur) in a bowl.
  13. Fold in half of the strawberries, and refrigerate until ready to fill the tart shell.
  14. Dissolve the cornstarch in the cold water and combine with the orange juice concentrate and confectioners’ sugar in a small saucepan. Heat until it bubbles; then stir on low heat for 1 to 2 minutes, until it thickens to a syrup. Cool the syrup to room temperature, and then stir in the amaretto.
  15. Coat the remaining strawberries with the glaze.
  16. Spread the mascarpone filling evenly in the pastry shell. Arrange the glazed strawberries in one or two rings around the edge of the tart, reserving four large halves for the center. Drizzle on any remaining glaze. Chill the tart until ready to serve.

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