Strawberry-shortbread tartlets with mascarpone

Strawberry-shortbread tartlets with mascarpone

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  • 10
  • Easy
  • 20 minutes
  • 20 minutes


  • For the shortbread
  • 500 g butter
  • 750 g flour
  • 250 g sugar
  • 1 egg yolk
  • For the filling
  • 1 kg strawberries
  • 100 g caster sugar
  • 500 g mascarpone
  • 100 g icing sugar, plus extra for dusting

Cooking Instructions

To make the shortbread: Rub in the butter, flour and sugar before using the egg yolk to bring together the dough. Take care not to overwork the pastry.
Preheat the oven to 150°C.
Roll out the shortbread then cut out 10 circles. Press the pastry circles into tartlet moulds then bake for 20 minutes, or until golden brown and crisp.
Remove from the oven and leave to cool.

To make the filling: Wash and hull the strawberries then cut in half lengthways. Just before serving, toss the strawberries in the caster sugar then use to fill the tartlet cases. Finish with a quenelle of mascarpone and a dusting of icing sugar.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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