Strawberry mascarpone tart- no.1 summer dessert!

This no-bake strawberry tart is the kind of dessert that instantly feels like summer - light, fresh, colourful, and wonderfully easy to make. Perfect for warm days when you want something impressive without heating up the kitchen, it combines a buttery biscuit base, a smooth creamy filling, and layers of sweet, juicy strawberries for a dessert that looks every bit as good as it tastes.

One of the best things about this tart is just how simple and reliable it is. The biscuit base is sturdy enough to survive even a hot kitchen, giving you a crisp, buttery foundation that holds its shape beautifully while still melting in the mouth with every bite. Topped with a luscious creamy layer and finished with fresh strawberries, it strikes the perfect balance between indulgent and refreshing. Every slice is cool, creamy, and packed with bright strawberry flavour, making it an ideal dessert for the warmer months.

It’s also wonderfully versatile. Serve it at family garden parties, summer barbecues, afternoon teas, birthday celebrations, or casual weekend gatherings with friends. Its vibrant colours and glossy strawberry topping make it a real centrepiece dessert, yet it requires surprisingly little effort to prepare. Because it’s made ahead and chilled, it’s also ideal for entertaining - you can simply take it out of the fridge and serve when guests arrive.

Designed to serve 8 generously, this tart is perfect for sharing and guaranteed to disappear quickly. Even better, it takes only around 30-40 minutes to prepare, including chilling time, so you can create a stunning homemade dessert without spending hours cooking. Whether you’re making the most of peak strawberry season or simply looking for an easy crowd-pleasing dessert, this no-bake strawberry tart is a recipe you’ll come back to all summer long.

Strawberry mascarpone tart- ingredient list!

For the crumb case-
75g/3oz of butter
Almond, orange, or sweet oat cookies weighing 250g/9oz

For the filling- 
One big, separated free-range egg, one tablespoon caster sugar, and 250g/9oz mascarpone
Two teaspoons of vanilla essence and 250g/9oz of fresh, hulled, thinly sliced strawberries

Strawberry mascarpone tart- step by step instruction guide!

Step 1
To make the crumb case, gently melt the butter in a small saucepan over a low heat. Meanwhile, place the biscuits in a food processor and blitz until they form fine crumbs. Alternatively, place the biscuits in a strong plastic bag and crush them with a rolling pin, taking care not to split the bag. The finer the crumbs, the more evenly the base will hold together. Tip the biscuit crumbs into a bowl, pour over the melted butter, and mix well until the texture resembles wet sand. Spoon the mixture into your tart tin and press it firmly over the base and up the sides using the back of a spoon or the bottom of a glass. Pressing it down firmly will help create a crisp, sturdy crust once chilled.

Step 2
This simple no-bake biscuit base is ideal for warm-weather baking, as it holds its shape beautifully without needing the oven. Place the tart case in the fridge to chill and firm up while you prepare the filling.

Step 3
Mix the biscuit crumbs thoroughly with the melted butter until every crumb is evenly coated and the mixture resembles wet sand. Spoon the mixture into a 25cm/10in loose-bottomed flan tin, spreading it evenly across the base before pressing it firmly up the sides. Use the back of a spoon or the base of a glass to compact the crumbs tightly, making sure there are no gaps or loose areas. Taking a little extra care at this stage will help create a crisp, sturdy tart shell that holds together beautifully when sliced and served. Once the base and sides are completely covered, transfer the tin to the fridge and chill until firm. As the butter sets, the crumb case will become deliciously crisp and provide the perfect buttery foundation for the creamy filling and fresh strawberries.

Step 4
To make the filling, place the egg yolk and caster sugar into a mixing bowl and beat together for a few seconds until smooth, pale, and thoroughly combined. This helps dissolve the sugar slightly and creates a rich base for the filling. Add the mascarpone and continue beating until the mixture is completely smooth, thick, and creamy, with no lumps remaining. Finally, stir in the vanilla extract to add a delicate sweetness and depth of flavour that complements the fresh strawberries perfectly.

Step 5
In a separate clean bowl, whisk the egg white until stiff peaks form and the mixture looks glossy and holds its shape when the whisk is lifted from the bowl. Be careful not to overwhisk. Using a large metal spoon or spatula, gently fold the egg white into the mascarpone mixture in stages, keeping as much air in the mixture as possible. This will give the filling a light, smooth texture that balances beautifully with the crisp biscuit base and fresh strawberries.

Step 6
Remove the chilled biscuit crumb case from the fridge once it feels firm to the touch. Spoon the mascarpone filling into the tart shell, spreading it evenly and gently smoothing the surface with a spatula or the back of a spoon for a neat finish. Arrange the sliced strawberries over the top, overlapping them slightly if desired, to create a colourful, glossy topping. The fresh strawberries not only add sweetness and freshness, but also turn the tart into a beautiful centrepiece dessert perfect for summer entertaining.

Step 7
Transfer the tart to the fridge and chill until the filling is firm and well set. Chilling also allows the flavours to develop and helps the biscuit base hold its shape perfectly when sliced. About 20 minutes before serving, remove the tart from the fridge to allow it to soften slightly for the best texture and flavour. Serve chilled, cut into generous slices, and enjoy as a refreshing summer dessert.

Strawberry mascapone tart- recipe tips!
For best results, chill the tart for at least a few hours or overnight if possible, as this helps the filling set firmly and makes slicing much cleaner and easier.