No-Bake Strawberry and Mascarpone Tartlets with Almond Crust
Individual tartlets featuring a crisp almond crust filled with sweet mascarpone cream and topped with fresh strawberries, perfect for a refreshing picnic dessert. This french-inspired desserts (vegetarian) ready in about 20 minutes layers almond flour, unsweetened shredded coconut, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp, melted coconut oil
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup, hulled and sliced fresh strawberries
- 1 tsp lemon zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups almond flour, 1/4 cup unsweetened shredded coconut, 3 tbsp maple syrup, and 3 tbsp melted coconut oil. Stir until mixture holds together when pressed.
- Step 2: Divide crust mixture evenly among 6 small tartlet molds or silicone muffin cups. Press firmly into the bottoms and up the sides to form crusts. Refrigerate for 30 minutes to set.
- Step 3: In a separate bowl, whisk together 1 cup mascarpone cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
- Step 4: Spoon mascarpone cream evenly into chilled crusts.
- Step 5: Top each tartlet with a generous layer of 1 cup sliced fresh strawberries and sprinkle 1 tsp lemon zest over all.
- Step 6: Keep chilled until serving; perfect for a cool picnic dessert.
Frequently asked questions
How long does No-Bake Strawberry and Mascarpone Tartlets with Almond Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Strawberry and Mascarpone Tartlets with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Strawberry and Mascarpone Tartlets with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Strawberry and Mascarpone Tartlets with Almond Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Strawberry and Mascarpone Tartlets with Almond Crust vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
