mascarpone cheesecake tart

June 12, 2013

Mascarpone Cheesecake Tart with Rosemary-Kissed Strawberries on butter me up, Brooklyn!

Did you know that June 10th was National Iced Tea Day? Or that June 7th was National Doughnut Day? Or that back in May, on the 31st, there was an entire 24 hour period devoted to all the glory that is The Macaroon, which is not to be confused with Macaron Day (that is celebrated on March 20).

One of the many indirect benefits to operating this here URL is that I am repeatedly alerted to such important celebrations. These include but are not limited to: the day of the Sandwich (November 3) and National Oatmeal Raisin Cookie Day (March 18) and be sure to set yourself a reminder to send your favorite cured meat lover a card on September 7. Why? Because it is Salami Day!

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Perhaps all these important baking-related holidays have slipped through the cracks in your calendar. That’s okay because there is one day that trumps all the others and it is June 12th. Let it be known to the powers that be that it is National Mascarpone Cheesecake Tart Day! I am declaring it the holiday to end all holidays.

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Of course, we should not limit ourselves to celebrating this holiday on just one day each year. The magical part of this holiday is that every day can be National Mascarpone Cheesecake Tart Day and in all honesty, this tart is too easy to make and too delicious to eat on just one day a year.

Also this tart whips up as fast as you can say, “Sure I’ll bring a dessert to your impromptu summer back yard BBQ!” and can be topped with just about any fruit you have on hand. I had strawberries and fresh rosemary which is what I suggest below, but a mix of berries or sliced stone fruit or just a simple chocolate drizzle would all be welcome substitutions.

Summertime is happening for real now, my friends, which means let’s all spend less time baking and more time wearing sandals and drinking rosé on a picnic blanket under a large and leafy tree.

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An Important Update: I have just received word that we are going to have to share our holiday of June 12, as the very important celebration of National Peanut Butter Cookie Day has already laid claim to the date.

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Mascarpone Cheesecake Tart with Rosemary-Kissed Strawberries
Makes one 8-inch tart

For the crust:
1/4 cup (42 grams) brown sugar, lightly packed
1/2 teaspoon vanilla
one egg yolk
pinch of salt
1/2 cup (113 grams or one stick) unsalted butter, gently warmed until just melted
1 cup (125 grams) flour, plus more as needed
1/4 cup (25 grams) almond flour

For the filling:
8 ounces (226 grams) mascarpone cheese, room temperature (Vermont Creamery is my personal favorite!)
8 ounces (226 grams) cream cheese, room temperature
1/4 cup (55 grams) Greek yogurt
1/4 cup (42 grams) brown sugar, lightly packed
juice of half a lemon
1/2 teaspoon vanilla
pinch of salt

For the berries:
1 pound strawberries, rinsed, hulled and halved
1 tablespoon brown sugar
2 sprigs fresh rosemary
pinch of salt

Make the crust:  In a medium bowl whisk together brown sugar, vanilla, egg yolk, and salt until smooth. Slowly whisk in the melted butter until combined, then add the flour and almond flour all at once and stir vigorously until the dough comes together in a smooth ball. If needed, add flour one tablespoon at a time, until the dough forms a ball and pulls away from the bowl. Don’t fret if it looks a little oily

Press walnut-sized balls of dough evenly around the edges of an 8-inch tart pan with a removable bottom then crumble the remaining dough over the bottom of the pan, and use your fingers to press the dough into an even layer. [See a visual of this in action.] Use a fork to lightly prick the dough (every few inches or so) and freeze for 20 minutes. While it is freezing, preheat the oven to 350.

Remove the crust from the freezer and press a piece of foil very tightly up against the bottom and up the sides of the crust. This avoids the need for using pie weights! Yay! Bake the crust for 15 minutes. Remove foil and use a spoon to press back the dough if it has puffed up then continue to bake uncovered for another 15 minutes or until the crust is golden brown. Transfer to a wire rack and let cool completely.

Make filling: In a small bowl whisk together Greek yogurt, brown sugar, the juice of half a lemon, vanilla, and pinch of salt until smooth. Beat the mascarpone and cream cheese together in a large bowl until combined, or about 3 minutes, scraping the bowl as needed. Add the yogurt mixture and beat until combined. Transfer to the cooled tart shell and use an offset spatula to spread the filling evenly into the crust. Refrigerate for several hours or until firm.

Make the topping: About 30 minutes before you’d like to serve your tart, combine the strawberries, brown sugar, fresh rosemary, and pinch of salt in a medium bowl. Stir the berries every so often as they release their juices then just before serving, discard the rosemary leaves and pile the berries on top of the tart. If desired, pour the juices left behind in the bowl over the top. Slice and serve immediately. Dust with powdered sugar if desired.

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Mascarpone Cheesecake Tart with Rosemary-Kissed Strawberries on butter me up, Brooklyn!2

{ 21 comments… read them below or add one }

Resa June 12, 2013 at 8:41 pm

I’d love love love to find a calendar that listed all national food days! Often whe I learn of one in advance I try to make that dish/ingredient for my family. It puts an interesting twist to dinner.


Katrina @ Warm Vanilla Sugar June 12, 2013 at 9:16 pm

Mmm mmm what a fabulous treat!! This sounds awesome!


Gemma @andgeesaid June 12, 2013 at 10:30 pm

This looks amazing! I love the sound of rosemary- kissed strawberries! :):):)
xx gee @


shannon June 13, 2013 at 6:52 am

this looks beautiful! and so perfect for summer days when you don’t feel like baking your life away indoors. strawberries and mascarpone always fit so nicely together, and i love the rosemary addition.


trubleu June 14, 2013 at 6:30 pm

It is luscious!
Great idea with the tin foil in place of pie weights – worked like a charm. 🙂
There was more filling than my 8″ tart shell would hold, so will maybe make a 9″ tart next time.


ildiko June 15, 2013 at 7:02 am

I love your blog, because I can find here so many good ideas! This recipe is also amazing. I ordered a new pie mold, this cake will be the first, that I will try in it!


jaycee June 21, 2013 at 2:57 pm

Fresh strawberries are like some of the other good things in life. Now they’re here-then they’re gone! Eat ’em while you can. They will be back. Spread some sugar on ’em and eat them while they taste their best. Strwaberries are defineitely part of the great circle of Life.


Grace June 21, 2013 at 4:15 pm

Beautiful photos and love the perspective! Keep them comin’.

Grace and Nohrah @ Ines Patisserrie, Seattle


Samantha Cohen June 22, 2013 at 9:00 pm

A well-made tart is a beautiful thing.


Deborah @ Delicious Happens June 25, 2013 at 11:52 pm

Gorgeous tart!!!


Molly June 28, 2013 at 11:37 am

I’m shaking off my bad experience from my first tart and going to make this one! I’m hoping for success! I think this will be the PERFECT dessert for a sunny Seattle party! Thanks for the recipe!


Jessica June 30, 2013 at 8:15 pm

Looks fantastic! Almond flour is pretty expensive and I don’t have time to make it at home – can I just substitute AP flour 1:1 for it?


Lillie June 30, 2013 at 9:21 pm

Yes! The almond flour just adds a bit of nutty flavor, but the crust should bake up fine without it. Happy baking!


Jessica July 1, 2013 at 8:32 am

Thank you!


Jen July 9, 2013 at 6:20 pm

I put 1/4 teaspoon of almond extract into the dough and substituted wheat flour for the almond flour. Tastes amazing.


Lillie July 10, 2013 at 11:38 am

Thank you Jen! I’m so happy to hear that the tart was enjoyed and it is the sweet comments like yours that make blogging fun! 🙂 Happy baking! xo


Jen July 9, 2013 at 6:19 pm

Lillie, I love your blog. I’ve been a subscriber for awhile now, and everything I try that you post is amazing! This tart was no exception to that. 🙂 Thanks for sharing awesome recipes & photos. Baking DOES make friends! Now if only I were located in NY instead of Philadelphia, I could come to one of your events…


Lynda July 25, 2013 at 6:43 pm

Hello Lillie,
Just visted with your dad in Pinedale, Wy. and his Mountain Men Tableau experts and heard about your blog. Love it! The berry mascapone tart with rosemary overtones is lovely for summer. Met you in Illinois on a music evening. Keep on blogging! Lynda P


Lillie August 30, 2013 at 10:40 am

Hi Lynda! So lovely to hear from you! Happy you found me here on BMUB and happy baking! xo


Lynda August 30, 2013 at 5:10 pm

Haven’t tried that Mascarpone creation yet but plan to in future. Enjoyed your Vegas trip photo’s. My son was there for a bachelor weekend not long ago. No Hangover photo’s or guys in car trunks. He has to set a fine tone as his wife is expecting any day now. New title for me is Nana. Can’t wait to get a kid in the kitchen again. Flour everywhere. What fun. Lynda


Mariana Villasenor December 7, 2013 at 7:20 pm

This look really good, I wanna prepare one day and taste it with friends


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