Hazelnut Strawberry Mascarpone Tart

I consider myself fairly unlucky most of the time. If I enter contests at work, I’m never the winner. If I buy a lottery ticket (which I only do when the jackpot’s some ridiculously astronomical amount–It’s more fun to daydream about what we’d do with all the winnings), my numbers are never picked. For the longest time, I tried in vain to win myself a stand mixer through the Pioneer Woman’s giveaways…It actually wasn’t until after I’d bought my Breville on my own, that a year later, I ended up winning the very same mixer, along with a cookbook (and while I kept the cookbook, I did give that mixer away to a friend). A few weeks ago, on a whim (and because I figured my chances were slim to none anyway), I entered a Bob’s Red Mill giveaway hosted by Jennifer at Savory Simple. I’d forgotten all about it until I got an email from her one morning, letting me know I’d won! I got the initial prize pack:

BRM Prize - TramplingroseAnd included in there was a gift card to the online store. So I placed myself an order and got a box of goodies:

BRM Box - TramplingroseOne of the items in there was Hazelnut Flour/Meal. It’s ungodly expensive at the grocery store, but reasonable enough direct from Bob’s Red Mill. One of the reasons I wanted it was to make a tart crust, for this Hazelnut Strawberry Mascarpone Tart:

Hazelnut Strawberry Mascarpone Tart - TramplingroseIt’s warm enough now that I don’t really want to turn the oven on for cookies (aside from macarons) or cupcakes, but I’m willing to turn it on long enough to make a tart crust, especially when it involves hazelnuts. Since this is basically strawberries, cream and mascarpone, aside from the crust, it’s almost no-bake. To avoid the late afternoon heating of the house, I made this in the morning.

Hazelnut Strawberry Mascarpone Tart - TramplingroseIt should be chilled anyway, so it’s a nice refreshing dessert. I have to say, I am such a dolt sometimes, when it comes to baking. I have a mini-food chopper/processor, but assumed (wrongly) it wasn’t large enough to do things like make dough for pie crust. In looking at the recipe I used as the base for the tart shell, I realized the ingredients WOULD fit in the processor. Imagine my surprise at just how much EASIER this was than cutting in the butter by hand, then mixing in the wet ingredients with a fork. Derp.

Hazelnut Strawberry Mascarpone Tart - TramplingroseI love the combination of the hazelnuts, the strawberries and the mascarpone. I originally thought about making this with an almond crust, but then I realized I’ve already done that.

Yield: 8-10

Hazelnut Strawberry Mascarpone Tart

Hazelnut Strawberry Mascarpone Tart
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes


For the Tart Shell:

  • 1/2 C hazelnut flour/meal
  • 1 C pastry flour (can also use all-purpose)
  • 3 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 C (1/2 stick) unsalted butter, cold and cut into cubes
  • 1 large egg
  • 1 tsp. vanilla extract

For the Filling:

  • 1 C strawberries, hulled and cut unto small pieces
  • 2 Tbsp. sugar, divided
  • 3/4 C heavy cream
  • 1 Tbsp. vanilla extract
  • 1/2 C mascarpone


Preheat the oven to 350 degrees F. Combine the hazelnut meal, pastry flour, sugar and salt in the bowl of a food processor, and pulse a couple times to combine. Add the butter, and pulse until there are pea-sized lumps throughout the mixture. Add in the egg and vanilla, and pulse just until the mixture begins to clump.

With clean and well-floured hands, press the dough into the bottom of an 11 x 7-inch tart pan with a removable bottom. Refrigerate for 10 minutes. Line the shell with a double-thickness of aluminum foil and fill either with pie weights, dried beans or rice, and bake for 15 minutes. Carefully remove the foil and weights, and bake 10 minutes more, or until the bottom and sides are golden. Cool completely on a wire rack.

While the tart shell cools, toss the strawberries with 1 Tbsp. of the sugar in a medium bowl. Cover and allow to sit at room temperature for about 30 minutes.

In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed until starting to thicken. Add the vanilla and the other Tbsp. of sugar. Continue whipping on high speed until very thick and fluffy. Fold in the mascarpone and the strawberries.

Spread the filling in the cooled tart shell, and refrigerate at least 1 hour before slicing and serving.

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I also chose to incorporate the strawberries into the filling rather than just placing them on top of it, mainly because I stink at making pretty patterns with sliced strawberries. This way too, you get some strawberry with each bite of tart. YUM!

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3 Replies to “Hazelnut Strawberry Mascarpone Tart”

  1. Hazelnut flour sounds awesome. Does it make me weird that I would totally love something like that for a prize/present? :) love the tart though, it looks so fresh and creamy.

    • I have so many things to bake with all that and just not enough time!!! I’ve got plans for some of the rest of that hazelnut flour…. :)

  2. Pingback: Blackberry Mascarpone Tart – Trampling Rose

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