STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART Recipe

If you’re searching for a show-stopping, crowd-pleasing dessert with minimal fuss and maximum flavor, this STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART will absolutely win you over. Imagine layers of chewy chocolate chip cookie crust, silky mascarpone cream, a generous swipe of chocolate-hazelnut spread, and juicy red strawberries—all finished with a two-tone drizzle. It’s elegant enough for a special occasion, but simple enough to make “just because.”

Ingredients You’ll Need

Don’t be fooled by its fancy looks—this STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART uses just a handful of simple ingredients, each chosen for maximum impact. Every component adds its own delicious twist, from the cozy cookie crust to the lusciously creamy filling and that final drizzle of white chocolate.

• Pillsbury™ Chocolate Chip Cookie Dough (16.5 oz roll): The ultimate shortcut for a buttery, chewy crust with chocolate scattered throughout—no mixing bowl needed!
• Mascarpone Cheese (12 oz, room temperature): This Italian cheese is ultra-creamy and mild, making your filling cloud-like and rich without heaviness.
• Pure Vanilla Extract (½ teaspoon): A dash of vanilla brings warmth and enhances all the subtle flavors in the filling.
• Powdered Sugar (1 cup): Sweetens the mascarpone without any graininess, giving it that dreamy, melt-in-your-mouth texture.
• Chocolate Flavored Hazelnut Spread (½ cup): Think Nutella! Adds smooth chocolate nuttiness and acts as a delicious base layer under the cream.
• Large Strawberries (about 3 cups, halved): Juicy, sweet, and tangy strawberries are the crowning jewels, adding vibrant red color and fresh flavor.
• White Chocolate Candy Melts or Coating Wafers (¼ cup): A quick-melting option for the finishing touch; it adds beautiful contrast and a touch of sweetness.

Variations

This tart is endlessly adaptable, so don’t hesitate to make it your own! Whether you want to change up the fruit, swap out spreads, or adjust to dietary needs, you can easily create your personal dream dessert.

• Try Different Berries: Raspberries, blueberries, or blackberries bring vibrant color and fun flavor twists—mix and match for a berry medley.
• Gluten-Free Crust: Use your favorite gluten-free cookie dough for a coeliac-friendly option that’s just as delicious and chewy.
• Cream Cheese Swap: Substitute cream cheese for mascarpone if you want a tangier, slightly firmer filling (add a bit more powdered sugar to taste).
• No Hazelnut? No Problem: Almond or peanut chocolate spreads also shine in this tart—choose what makes your tastebuds happiest.

How to Make STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART

Step 1: Make and Bake the Cookie Crust

Take your cookie dough out of the fridge about 15–20 minutes before you start so it softens for easy pressing. Press the dough firmly and evenly into the bottom and up the sides (about 1½ inches) of an ungreased 9-inch tart pan with a removable bottom. Pop it into a 350°F oven for 15–25 minutes, or until the crust turns golden brown and the edges are set. Let it cool in the pan on a rack for 20 minutes before removing the ring and setting it aside to finish cooling.

Step 2: Whip up the Mascarpone Filling

While the crust cools, beat together the room-temperature mascarpone cheese, vanilla extract, and powdered sugar using an electric mixer on medium speed. After about 2 minutes, your filling should be smooth, creamy, and ready to use. Set this aside—it will soon meet its chocolatey match!

Step 3: Layer on the Hazelnut Spread

Once your crust has cooled completely, take all but 2 teaspoons of the hazelnut spread and gently slather it across the bottom of the crust, making a rich and decadent foundation. Those reserved 2 teaspoons are for a fabulous finishing drizzle.

Step 4: Spoon in the Mascarpone Mixture

Carefully spread the luscious mascarpone mixture over the hazelnut layer, stopping about ¼-inch from the edge to show off that golden brown crust. Take your time and aim for an even, swoop-worthy layer.

Step 5: Arrange the Strawberries

Now for the fun part! Halve your large strawberries and nestle them on top of the mascarpone filling, either in tight concentric circles or a rustic pile—whatever makes you happy. Press them gently so they don’t slide off when cutting the tart later.

Step 6: Add the Final Drizzle

Microwave the reserved hazelnut spread for 20–30 seconds to reach drizzling consistency, then streak it over the strawberries. Melt your white chocolate melts (30–60 seconds), transfer to a small plastic bag, snip the end, and zigzag it generously for that beautiful striped finish.

How to Serve STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART

Garnishes

Let your tart steal the show by topping it with a few extra strawberry slices, a scatter of toasted hazelnuts, or delicate chocolate curls. A gentle dusting of powdered sugar just before serving adds a pretty, irresistible touch, giving it true patisserie flair.

Side Dishes

Although this tart shines all on its own, it’s delightful when paired with scoops of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a handful of fresh berries on the side. For something special, serve alongside a glass of cold milk or dessert wine!

Creative Ways to Present

For an elegant dinner party, slice your STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART into slim wedges and plate with extra fruit and a drizzle of chocolate. For a more casual vibe, cut square slices and serve on a wooden board so people can dig in family-style. Mini tart pans are perfect for adorable, individualized desserts—just adjust the baking time accordingly!

Make Ahead and Storage

Storing Leftovers

Store any leftover tart covered in the refrigerator, either in the pan or transferred to an airtight container. The tart will keep beautifully for up to 2 days; just note that the strawberries will release a bit of juice over time, slightly softening the crust.

Freezing

While the cookie crust and mascarpone filling freeze well, strawberries can become watery after thawing, so it’s best to freeze the tart before adding the fruit. Wrap the un-topped tart tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator, add fresh strawberries, and finish with your drizzle before serving.

Reheating

The STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART is best enjoyed chilled or at cool room temperature. There’s no need to reheat, but if you want the cookie crust a bit softer, let slices sit out for 15–20 minutes before serving.

FAQs

Final Thoughts

I can’t wait for you to try this STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART—it’s an irresistible combination of classic flavors and showy good looks that will make you the star of any gathering. Enjoy the process (and plenty of finger-licking along the way), and savor every bite of this special treat!

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