No-Bake Strawberry Tart

Ingredients

• 360 g Breton biscuits (or speculoos, petit-beurre) (biscuit to be finely ground)
• 50 g Unsalted butter (melted, slightly cooled)
• 250 g Mascarpone (at room temperature)
• 60 g Powdered sugar (or sifted caster sugar)
• 150 ml Heavy cream (35 % fat) (very cold)
• 1 Vanilla bean (seeds scraped, or 1 tsp vanilla extract)
• 500 g Gariguette strawberries (washed, hulled, cut in half lengthwise)
• 10 Fresh mint leaves (for decoration)

Instructions

1. Prepare the base

   Blend the 360 g of biscuits until a fine powder is obtained. Add the melted butter, mix until homogeneous.

   Time: PT10M

2. Form the tart crust

   Pour the biscuit‑butter mixture into the 22 cm ring, press firmly with the bottom of a glass or a spatula to obtain a uniform and compact layer.

   Time: PT5M

3. Chill the crust

   Place the ring in the refrigerator for 30 minutes so the base firms up.

   Time: PT30M

4. Prepare the filling – mascarpone

   In a cold bowl, mix the mascarpone, powdered sugar and the seeds from the vanilla bean (or the extract).

   Time: PT5M

5. Whip the cream

   Whisk the very cold cream until firm peaks form, without reaching the butter stage.

   Time: PT5M

6. Fold the whipped cream into the mascarpone

   Add the whipped cream to the mascarpone mixture in two batches, lifting the mass with the spatula to keep the aeration.

   Time: PT5M

7. Fill the tart base

   Transfer the filling into a piping bag (or zip bag) and spread evenly over the chilled base.

   Time: PT5M

8. Prepare the strawberries

   Wash, hull and cut the 500 g of gariguette strawberries in half lengthwise.

   Time: PT5M

9. Decorate the tart

   Arrange the strawberry halves on the filling in a rosette, add a few mint leaves for a touch of colour.

   Time: PT5M

10. Final chill

    Refrigerate the tart for at least 1 hour before serving so the filling sets.

    Time: PT60M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Breton biscuits (or speculoos, petit-beurre): speculoos, petits-beurre, Graham crackers
• Instead of Unsalted butter: margarine
• Instead of Mascarpone: cream cheese + 2 tbsp liquid cream
• Instead of Powdered sugar: sifted white sugar
• Instead of Heavy cream (35 % fat): whipping cream
• Instead of Vanilla bean: liquid vanilla extract (1 tsp)
• Instead of Gariguette strawberries: seasonal fresh strawberries
• Instead of Fresh mint leaves: basil leaves

Equipment Needed

• Food processor or kitchen robot
• Mixing bowl
• Silicone spatula
• 22 cm tart ring (or springform pan)
• Kitchen scale
• Electric or manual whisk
• Piping bag or freezer bag
• Chef's knife
• Cutting board
• Refrigerator
• Serving platter (optional)

Critical Steps — Do Not Skip

• Blend the biscuits until a fine texture.
• Press the base firmly into the pan.
• Whip the cream to stiff peaks without turning it into butter.
• Gently fold the whipped cream into the mascarpone.
• Observe the chilling time (30 min + 1 h).

Chef Tips from the Video

• Use speculoos biscuits for a slightly spicy flavor.
• Lightly dust the strawberries with powdered sugar before arranging for a glossy effect.
• Add a drizzle of raspberry coulis for a tangy touch.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 2 days.

Freezer: Not recommended, the whipped cream texture deteriorates.

Room temperature: Consume within 2 hours of serving.

Make-Ahead Tips

• Prepare the base and keep it refrigerated for 24 h before use.
• The filling can be made the day before and kept chilled, covered with plastic film.
• Assemble the tart 30 min before serving so the strawberries stay fresh.