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.
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.
- 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
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.
I want all the bites.