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5 Ingredient Strawberry Rose Tart

Balanced, flavorful, and enjoyable—this recipe has it all.

Total Time
1 hr
Servings: 4
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2  cups cookie crumbs, such as graham crackers, biscoff cookies, oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 12 ounces Mascarpone cheese, at room temperature
  • 1/4 cup powdered sugar
  • 2 pints of strawberries, cut into roses if you’re feeling fancy
  • extras if you wish, but only if you have these things on hand:
  • 1/2 lemon, juiced
  • 1 teaspoon vanilla extract
  • honey for drizzling
  • fresh mint for garnish

Instructions

    Cup of Yum
  1. To make the crust, stir together the cookie crumbs and melted butter until combined and all the crumbs are moistened. Press the crust into a 4 x 14 inch tart pan, pressing it up along the sides until packed. This will also work in an 8-inch round tart pan.
  2. Stir together the mascarpone and sugar until creamy and combined. If you have lemon juice or vanilla extract on hand, add a splash. Spread the mascarpone on the graham crust evenly. Refrigerate for at least 1 hour.
  3. While the tart is in the fridge, cut the strawberries. I used this tutorial to cut them into roses. Right before serving, place the strawberries on the mascarpone tart. If desired, you can drizzle the strawberries with honey or add a few fresh mint leaves for garnish. You can serve immediately, or keep in the fridge until ready to serve.