Strawberry Mascarpone Hazelnut Chocolate Cookie Tart
An indulgent no-bake style tart featuring a golden chocolate chip cookie crust filled with creamy vanilla mascarpone and rich chocolate hazelnut spread, topped with fresh strawberries and elegant white chocolate drizzle. This impressive dessert combines the beloved flavors of chocolate, hazelnuts, and berries in an easy-to-make treat that's perfect for special occasions or when you want to wow guests. The contrast of textures from the crisp cookie base to the smooth mascarpone filling and juicy strawberries creates a delightful eating experience that feels restaurant-quality but comes together with simple techniques.
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury Chocolate Chip Cookie Doughhomemade chocolate chip cookie dough1:1vegetarian
press into pan same way
- 2 containers (8 oz) mascarpone cheesecream cheese1:1vegetarian
soften cream cheese first for easier mixing
- ½ teaspoon Watkins Pure Vanilla Extract
- 1 cup powdered sugar
- ½ cup Jif Chocolate Flavored Hazelnut SpreadNutella1:1vegetariantree_nuts-free
any chocolate hazelnut spread works
- 3 cups large strawberries, halved (about 2 pints)
- ¼ cup white chocolate candy melts or coating wafers (1 1/2 oz) or white vanilla baking chipsmelted white chocolate chips1:1vegetarian
add 1 tsp oil if too thick for drizzling
Instructions
- 1
Heat oven to 350°F and press cookie dough evenly in bottom and up sides of ungreased 9-inch tart pan with removable bottom
- 2
Bake until golden brown and edges are set, then cool completely in pan on cooling rack
- 3
Beat mascarpone cheese, vanilla and powdered sugar with electric mixer on medium speed until well blended
- 4
Reserve 2 teaspoons of hazelnut spread and spread remaining evenly in bottom of cooled cookie crust
- 5
Spoon and carefully spread mascarpone mixture over hazelnut spread to within 1/4 inch from edge
- 6
Arrange strawberries over mascarpone
- 7
Microwave reserved hazelnut spread uncovered on High until drizzling consistency and drizzle over strawberries
- 8
Microwave candy melts uncovered on High, stirring once, until drizzling consistency
- 9
Place melted candy melts in small resealable plastic bag, cut off small corner, and squeeze to drizzle over strawberries
- 10
Store in refrigerator
Tips
Cool the cookie crust completely before adding the mascarpone filling to prevent melting and ensure clean layers.
Pat strawberries dry before arranging to prevent excess moisture from making the tart soggy.
Use a tart pan with removable bottom for easy serving and clean presentation when slicing.
Good to Know
Store covered in refrigerator for up to 3 days. Best served within 24 hours for optimal strawberry freshness.
Can make cookie crust and mascarpone filling 1 day ahead. Assemble with strawberries and drizzles just before serving.
Serve chilled, cut with sharp knife wiped clean between slices for neat presentation.
Common Mistakes
Don't add strawberries to warm crust or they'll release juice and make the tart soggy
Don't overmix mascarpone filling or it may become grainy
Don't skip cooling time or layers will melt together
Substitutions
Nut-Free Alternatives
General Alternatives
add 1 tsp oil if too thick for drizzling
press into pan same way
FAQ
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for texture and appearance. Frozen strawberries would release too much moisture and make the tart soggy.
How long will this tart keep in the refrigerator?
The tart keeps well for up to 3 days covered in the refrigerator, though it's best within 24 hours for optimal strawberry quality.
Can I make this without the white chocolate drizzle?
Absolutely! The white chocolate drizzle is purely decorative. The tart is delicious with just the hazelnut spread drizzle.