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5 Ingredient Strawberry Rose Tart

5 from 8 votes
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  • 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.

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