This tart is almost too pretty to eat.
Almost. Key word being almost.
One bite and you’ll forget about the looks — the creamy filling and buttery cookie crust will call to you.
It’ll forgive you. I might not.
FIVE ingredients. Can you believe it?
I didn’t set out to make a five-ingredient dessert — when I try to simplify, I usually end up adding everything in the pantry. But when I studied the photos, it hit me: this gorgeous tart really only needs five essentials.
- Cookies + butter for the crust
- Mascarpone + powdered sugar for the filling
- Strawberries, sliced or carved into roses
Cutting strawberries into roses takes patience, but it isn’t as hard as it looks. With just five ingredients, the extra effort is worth it.
If you want to tweak the filling, add a splash of lemon juice and a little vanilla to the mascarpone, or drizzle honey over the berries and scatter mint leaves on top. Those touches enhance the flavor but aren’t necessary for a delicious result.
Want to make berry roses? There are plenty of short tutorials that show how — a quick search will get you there. For this tart, after carving each rose I tucked the strawberry tops back onto the tart for an extra pretty finish.
HEAVEN. Simple, perfect heaven.
Still intimidated by carving strawberries? No worries — they can be sliced, left whole, chopped, or even thawed from frozen. The flavor combination is the star, not the garnish technique.
The crust is key. I love graham cracker crusts and will happily eat a slice of pie for the crust alone. For this tart I used Biscoff cookies for extra flavor, but graham crackers or even Oreos work beautifully.
This tart is a flexible base — swap the fruit for whatever you love. It’s an easy template for many flavor variations.
Perfect for spring gatherings: it’s elegant enough for a Kentucky Derby party and simple enough to make for Mother’s Day morning.
5 Ingredient Strawberry Rose Tart
4
1 hr
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Ingredients
- 1 1/2 cups cookie crumbs (graham crackers, Biscoff, or Oreos)
- 5 tablespoons unsalted butter, melted
- 12 ounces mascarpone cheese, at room temperature
- 1/4 cup powdered sugar
- 2 pints strawberries, sliced or cut into roses
- Optional extras: lemon juice, vanilla extract, honey, fresh mint
Instructions
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Combine cookie crumbs and melted butter until the crumbs are evenly moistened. Press into a 9-inch or 8-inch tart pan, packing the crust up the sides.
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Whisk mascarpone and powdered sugar until smooth. Add a splash of lemon juice or vanilla if desired. Spread the mascarpone over the crust and refrigerate for at least 1 hour to set.
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Prepare the strawberries: slice or carve into roses. Arrange the berries on the chilled mascarpone just before serving. Drizzle with honey and garnish with mint if you like. Serve immediately or keep chilled until ready to serve.
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I want all the bites.