Strawberry Honey Mascarpone Tart

Mascarpone has a rich and buttery constancy that is perfect for desserts. Mascarpone can usually be found in grocery stores but can be made at home if you plan a day ahead. If you are short on time see Tip #2 for a substitution.


Tip 1: Keeping Berries Fresh
(from reader Charlotte Fitch)

  • 2 tbsp Vinegar
  • Bowl of Water
  • Berries

Put vinegar in the bowl of water and stir. Put berries in the water and let soak 10-15min. Dry and store[/ezcol_1third] [ezcol_1third]

Tip 2: Mascarpone substitute

  • 16ounces (453g) cream cheese
  • 1?3cup (78mL) sour cream
  • 1?4cup (60g) heavy whipping cream

[/ezcol_1third] [ezcol_1third_end]Tip 3: Adult Version
To make an adult version of this recipe replace the vanilla with 2 tsp. Vanilla Bochet.[/ezcol_1third_end]

Strawberry-Mascarpone Tart


Graham Crust:

  • 1 cup (141g) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter


  • 8 ounces (230 g) room temperature Mascarpone
  • 2 Tbsp (30mL) low-fat milk
  • 1/4 cup (60mL) Alberta Multifloral honey
  • 1/4 tsp (1mL) vanilla extract
  • 2 tsp (5mL) lemon zest


  • 3 Tbsp Chinook Honey Company’s Chocolate Honey Ganache
  • 5 ounces (50g) Strawberries



Preheat oven to 350°f (176°c). Mix ingredients together. Press into 9 inch spring pan or pie plate while making sure to build up on the sides as well. Bake  8 minutes, or until slightly darkened and fragrant. Let chill completely, then fill.


Combine mascarpone, milk, honey, vanilla, and lemon zest in a food processor, blender or mixer and process until fluffy. Take chilled graham crust and spoon in filling. Use a spatula to spread filling evenly.


Slice strawberries in half or bite-size pieces and place over filling with the cut side-down. Gently warm chocolate ganache and drizzle over strawberries. Chill in the refrigerator 2 hours before serving.

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