Delicious strawberry tarts

Ending a nice dinner with a delicious dessert, that’s what we all want. That’s why we have the perfect dessert for you. Easy to make, but delicious to eat.



Serves 10



180 g butter (+ more to grease)
300 g flour (+ more te sprinkle)
150 g sugar
1 egg
A pinch of salt



125 g mascarpone
125 ml whipped cream
1 satchet vanilla sugar
1 lemon
Mint to garnish
250 g strawberries
5 tablespoons of icing sugar



Rolling pin
Cake tins of approx. 12 cm




Step 1: Put the butter and sugar in a mixing bowl and mix the ingredients with the mixer.
Step 2: Add the egg to the butter and sugar mix, and mix again.
Step 3: Then add the flour and a pinch of salt. Mix all the ingredients together to form a crumbly dough.
Step 4: Knead into a ball and wrap it in foil. Then lay the ball to rest in de fridge for 30 minutes.
Step 5: Preheat the oven to 180 degrees Celsius.
Step 6: Grease cake tins with butter and sprinkle lightly with flour.
Step 7: Remove the dough from the fridge and roll it out using the rolling pin.
Step 8: Cover the cake tins with the rolled-out dough and poke a few holes in the bottom using a fork.
Step 9: Bake the strawberry tarts base for approx. 20 minutes in the preheated oven.
Step 10: Remove the strawberry tarts base from the oven and let them cool down.



Step 1: Grate the lemon zest and squeeze out the juice.
Step 2: Put the mascarpone in a mixing bowl and add the vanilla, sugar, lemon zest, lemon juice and whipped cream. Mix all the ingredients together.
Step 3: Store the mixing bowl in the fridge until the strawberry tarts bases have cooled.



Step 1: Spread the topping on the cooled strawberry tarts bases.
Step 2: Cut the strawberries into pieces and top the tarts.
Step 3: Mix the icing sugar with a few drops of water to create a thick glaze. Drizzle the mix over the strawberry tarts.
Step 4: As a finishing touch, garnish the strawberry tarts with a few leaves of mint.


And… serve! Enjoy!

Beekers Berries

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