This no-bake strawberry tart is incredibly easy to make and features a crunchy biscuit base, smooth mascarpone whipped cream, and fresh, juicy strawberries. It’s the perfect summer dessert, requiring few ingredients and no oven use.<\/p>\n
Serves 6<\/p>\n
\n– Dry biscuits (like Breton galettes, speculoos, or petit-beurre): 250 g
\n– Unsalted butter: 80 g<\/p>\n
\n– Mascarpone: 250 g
\n– Heavy cream: 160 g
\n– Powdered sugar: 45 g
\n– Vanilla extract: 1 tsp
\n– Strawberries: 500 g<\/p>\n
Total Time: 30 minutes<\/p>\n
Preparation Time: 30 minutes<\/p>\n
Cooking Time: 0 minutes<\/p>\n
\nCrush the dry biscuits into crumbs using a food processor. Melt the butter and mix it with the biscuit crumbs until you achieve a moist sandy texture.<\/p>\n
\nTransfer the biscuit mixture into a 20 cm diameter pastry ring or springform pan. Firmly press the mixture down with the back of a spoon to create a compact base. Refrigerate for 30 minutes to allow the base to set.<\/p>\n
\nIn a cold mixing bowl or using a stand mixer, combine the heavy cream, mascarpone, powdered sugar, and vanilla extract. Whip until the mixture forms stiff peaks.<\/p>\n
\nRemove the biscuit base from the refrigerator. Spread the mascarpone cream evenly over the crust.<\/p>\n
\nWash, hull, and slice the fresh strawberries. Arrange the strawberry slices tightly on top of the cream for a neat presentation.<\/p>\n
\nRefrigerate the tart for at least 2 hours before serving to allow the filling to set properly. Serve chilled for a refreshing treat.<\/p>\n\n\n