5 Ingredient Strawberry Rose Tart.
This is almost too pretty to eat!
Almost. Key word being almost.
With one taste, you’ll forget about how pretty it is and let your fork destroy the creamy filling and cookie crust.
I think it will forgive you. I might not?
FIVE ingredients. Can you even believe this?! Is this real life?
I had no intention of creating a five ingredient dessert. In fact, when I set out to do things like that, I immediately feel incredibly limited and deprived and end up making a 67 ingredient dessert. You’ve witnessed this. I’m sure of it.
It wasn’t until I really looked at the photos and noticed that there are only five ingredients you absolutely need to make this gorgeous dessert:
Cookies + butter for the crust
Mascarpone + sugar for the filling
and strawberries cut into roses. Eeeep!
Now don’t get me wrong, you also need a the patience of a 97-year old mother of ten to cut these strawberries into roses, but it isn’t THAT difficult. Plus, with only five ingredients, it’s worth it!
If you want to add a leeeeettle something else, you can spritz your mascarpone filling with lemon and vanilla, drizzle your strawberries with honey and cover the entire thing in mint, but none of those things are necessary for this to taste fabulous.
Okay, the cutting of the strawberries. Here is my big secret: google it. That’s all I did. We watched a few videos on how to do it and didn’t even need to practice on that many berries. This one and this one helped the most. For this particular tart, after the rose was carved out, we sliced or pulled off the strawberry tops and set them right on the tart.
HEAVEN.
Simple heaven. The best kind of heaven.
Now another big secret… wait for it… you don’t HAVE to cut the strawberries all fancy. They don’t need to be strawberry roses or strawberry tulips or strawberry whatever, they can just be STRAWBERRIES. If this flavor combo tugs on your heartstrings but the thought of carving a berry into a plant makes you want to crawl into a hole and die, the tart will still taste as wonderful with sliced strawberries.
Or whole strawberries.
Or chopped strawberries!
And maybe even frozen strawberries, thawed.
Yep I went there.
As for the crust?
WELL. You know that I’m a slave to graham cracker crusts and that I eat some pie and cheesecake just for the crust alone. And sometimes I eat only the crust, because I’m a freak.
But! In this case? I used Biscoff cookies. I just felt like it. Thought it would add some lovely flavor and it did.
Graham crumbs will work just as well – so would oreos! I need to make that happen ASAP.
You can even change up the fruit. So basically, this is a base tart recipe for whatever flavors your little heart desires.
HOW COOL IS THAT.
!!!!!!!
Even better news: this recipe does double duty this weekend, much like the sangria from yesterday.
It can totally be you’re dessert at your Kentucky Derby party (helllllo run for the roses!) and is easy enough to whip up sunday morning first thing for Mother’s Day. I’m hopeful that Eddie can throw it together so I can eat it again. YES.
5 Ingredient Strawberry Rose Tart
Ingredients
- 1 1/2 cups cookie crumbs, such as graham crackers, biscoff cookies, oreo cookies
- 5 tablespoons unsalted butter, melted
- 12 ounces mascarpone cheese, at room temperature
- 1/4 cup powdered sugar
- 2 pints of strawberries, cut into roses if you’re feeling fancy
- extras if you wish, but only if you have these things on hand:
- 1/2 lemon, juiced
- 1 teaspoon vanilla extract
- honey for drizzling
- fresh mint for garnish
Instructions
- To make the crust, stir together the cookie crumbs and melted butter until combined and all the crumbs are moistened. Press the crust into a 4 x 14 inch tart pan, pressing it up along the sides until packed. This will also work in an 8-inch round tart pan.
- Stir together the mascarpone and sugar until creamy and combined. If you have lemon juice or vanilla extract on hand, add a splash. Spread the mascarpone on the graham crust evenly. Refrigerate for at least 1 hour.
- While the tart is in the fridge, cut the strawberries. I used this tutorial to cut them into roses. Right before serving, place the strawberries on the mascarpone tart. If desired, you can drizzle the strawberries with honey or add a few fresh mint leaves for garnish. You can serve immediately, or keep in the fridge until ready to serve.
Did you make this recipe?
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I appreciate you so much!
I want all the bites.
85 Comments on “5 Ingredient Strawberry Rose Tart.”
Good thing we’re going strawberry picking on Sunday because We’re gonna need to make this! Thanks!
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so jealous, i want to go strawberry picking!
This is ridiculously beautiful and I think would be SUPER impressive for ANY party/brunch!
Totally summer on a plate!! Holy gorgeousness! And I think Eddie and Max will totally make an other one … Eddie will take care of the tart i’m sure, and for Max – pssshhh … the strawberries will be a breeze ;).
Happy Mothers Day Jess, you and Eddie seem to be amazing parents!
thank you!
Only 5 ingredients?! My husband should swing for the fences on this one! Happy Mother’s Day!
*correction: fence. Totally distracted by the tart! :)
totally understandable! ;) thanks tonya!
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This is so pretty! It makes my eyes happy!
I really want this for breakfast now…
That is too beautiful to eat!
I’m more of a raspberry-blackberry girl, so I’d definitely switch the fruit. But like you said, it’s versatile and you can easily switch it up!
Kiersten
Been a while since I saw such a picturesque recipe! Beautiful!
Jessica this is absolutely STUNNING!! I’m just swooning.
thanks jamie!
I never would’ve guessed there were only 5 ingredients..it’s so beautiful and perfect! I have yet to make roses out of avocado and strawberries and I’ve seen mango too on insta and a couple others. This is definitely going to force me to try. Also, I need that tart pan. Thank god I have Amazon prime!
amazon prime is my liiiiife.
Hello, Gorgeous!! I am swooning over the mascarpone filling and the strawberry roses!! <3
thank you anna!
Stunning! The strawberries really pop against the simple tart!
thank you giselle!
Those roses!! This is such a beautiful tart!!
thanks katrina!
I AM ALL HEART EMOJI EYES OVER THIS
i wish i could make that emoji on my computer!
I can’t get over how pretty this is Jessica!! :D :D :D Talk about a work of art!
thanks lauren!
This is seriously stunning Jessica! I hope Eddie can make it because you should be relaxing all. day. long. on Sunday. Have a wonderful Mother’s Day!
thank you ellie!
Wow, this is gorgeous & sounds so delicious (especially your suggestion to use oreo cookies in the crust, oh yes!)
right?! i’m an oreo crust freak!
Did you know your are hysterical?! Like make me internally lol each post funny??? I’m pretty sure that’s why you’ve gained such a tremendous following despite all the competition out there. Thanks for the laughs! I think I will try making these strawberry roses instead of crawling in a hole … Hehe.
thank you! this is so kind and really means a lot to me!
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I gotta try this. The crumbs probably make it so tasty, thanks for the idea
thanks keith!
Wow! I’ve been following your blog for several years and I think this is your most beautiful dessert yet! Great photography, also. I love the simplicity of ingredients!
wow thank you annakathryn!
This is beautiful! My jaw dropped when I saw it! I think I HAVE to make it for Mother’s day! <3
thank you!!
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You had me at mascarpone! Beautiful dish. Can’t wait to eat this tomorrow. Make that today! I want this now!
Great idea. It looks beautiful
This is so so pretty! Just in time for Mother’s Day!
Stupid question… 1.5 cups of cookie crumbs, correct? Meaning, crush up enough cookies to give you 1.5 cups of crumbs. Not 1.5 cups of cookies and then crush.
Anyone can answer me. I always get “crumbs” mixed up and end up with way to many or far too few.
Thanx!
I’m not sure if I have the patience of a 97 yr old mom of 10 but those strawberries really make the dish!
Brilliant!
I never tried this recipe before at my home. Thanks for sharing an awesome recipe.. :)
Hi Jessica,you have a beautiful blog and your strawberry tart looks really yummy. Just in time for Mother’s day tomorrow. Will I be able to share your recipe on my blog with full credit to you? Please let me know. tc
OMG! What a beauty! I really stared at the photo, great plating skills, and photography on the spot! And mascrpone is really creamy, and better than some american cream cheese, I think it’s the real deal! and i love all the ingredients, it’s a must try!
I’m totally spending all day making strawberry roses!!! They’re so pretty
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I made this today for a Mother day dessert and it was just delish!! I just sliced the strawberries (no fancy knife work over here), and sprinkled a few blueberries over top as well. Honestly such a simple and yummy recipe; I will make this again, and try out different fruit combos!
oh i’m so glad you liked it! :)
Oh wow – this looks so pretty! I’m in love with this cake!!! Never seen such cute strawberry roses :-)
I made this on Sunday and it was a HUGE hit with the moms. Everyone was extra impressed with the fancy roses. :) Thank you!!
The prettiest!
OhMYGOD, this is craaaaaaazzy good!! I halved the recipe yet kept the same amount of powdered sugar in the filling (YEEESS) and made two small tarts. It tasted like the Oreo filling on a Biscoff crust! I am going to make this for every single brunch from now until the end of time. So so so good!
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Jessica, I love a simple recipe like this. I’ve never tried strawberry roses, but now I will. They look so pretty. Quick suggestion – use your husband for cutting the strawberries, I do that all the time ;)
This looks absolutely gorgeous! May I know where you bought such a lovely tart tin from? I’ve been looking for a rectangular one for ages. Thanks x
with the start of strawberry season, this is definitely something I will have to make. ( sorry minus the strawberry flowers, don’t think I will have the patience, have the tart will be gone before I’ll finish cutting strawberries)
thank you for sharing :)
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My comment is to stress the importance of room temperature cheese. My impatient self tried to put the spread on after mixing the sugar/cold cheese and I pulled up all of the crust as I attempted to slather it on. Totally my fault and will re-attempt! (I have been just eating it all mixed together…is that really pathetic?)
ahhhh oh no!
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This looks wonderful. Your recipes make this novice look like talented –thank you!
I would love to serve it at a bridal shower.
Can someone help me with tips on how to remove the tart from the rectangular pan.
Thanks!
Hi Jessica! I think this would be beautiful for Christmas (here in Southern Ca!). Do you think I could make the crust a day ahead or do you think it has to be a same day kind of thing? Thank you!!
i think you can make the crust the night before as long as you keep it in the fridge! :)