Strawberry and Mascarpone Tarts Recipe


  • 320g ready rolled shortcrust pastry
  • 1 egg, beaten
  • 1 tbsp icing sugar
  • 60g mascarpone
  • 60g 0% Greek yoghurt
  • 2 tbsp elderflower cordial
  • 12 strawberries, topped and quartered top to bottom
  • 1 lemon, zested


Calories columnFat columnSaturates columnSugars columnSalt column
145 per serving
7% %GDA
9g per serving
13% %GDA
5g per serving
25% %GDA
4g per serving
4% %GDA
0.30g per serving
5% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Remove the pastry from the fridge 15 minutes before needed to soften slightly – this makes it easier to unroll without cracking.

  2. Unroll the pastry then brush with the beaten egg and dust with a little of the icing sugar.

  3. Cut the pastry into 12 even squares – cut the sheet of pastry in half, then half again, then each piece into 3 squares. Gently place into a deep 12 hole muffin tin, with the corners sticking out.

  4. Place in the oven to bake for 18-20 minutes until golden brown and just crispy.

  5. Remove and allow to cool. These can be kept in an airtight container for 3-4 days, only fill them when you are ready to serve them.

  6. Tip the mascarpone and Greek yoghurt into a bowl and beat until smooth. Add the elderflower cordial and beat once more until totally incorporated.

  7. Spoon into the cooled tart cases and top with the strawberries, sticking them into the cream.

  8. Dust with the icing sugar and scatter the lemon zest over the top and serve straightaway.