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Strawberry Mascarpone Mini Tarts



  • 3/4 cup (90 grams) graham cracker crumbs
  • 3/4 cup (60 grams) almond meal or almond flour
  • 5 tablespoons (75 grams) unsalted butter, melted
  • 3 tablespoons (50 grams) almond butter, melted


  • 12 ounces (340 grams) mascarpone cheese, at room temperature
  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1 teaspoon pure almond extract
  • 16 ounces (2 pints) fresh strawberries, stemmed, and thinly sliced
  • Fresh mint leaves, for garnishing


  • Prepare the crust: In a bowl, stir together the graham cracker crumbs, almond meal (or flour), butter, and almond butter until combined and all the crumb are moistened.
  • Gentle press down crust to fill each well of the muffin tin, making the thickness as equal as possible along the bottom and the sides.If desired, use the bottom of a small measuring cup to tamp the crust down evenly. Set aside.
  • Prepare the filling: In a bowl, stir together the mascarpone, sugar, vanilla bean paste (or extract), and almond extract until creamy and combined. Spread evenly over the graham crust. Refrigerate for at least 1 hour.
  • While the mini tarts are the fridge, slice the strawberries. Trim off the stems and slice vertically into thin slices.
  • Remove the tarts from the fridge and distribute the strawberry slices onto the mascarpone filling. Add fresh mint leaves for garnish.
  • Serve immediately or keep in the fridge, covered loosely with plastic wrap, until ready to serve.

Suggested Gadgets:

Strawberry Slicesterâ„¢