strawberry tart shot overhead
Photography, Valery Guedes

Easy No-Bake Strawberries and Cream Tart

This easy no-bake strawberries and cream tart is classically Canadian and the perfect dessert to make on a hot summer afternoon when you don’t want to turn the oven on. It’s simple to make, yet surprisingly sophisticated. Use locally-grown strawberries for the most flavour, and impress friends with your crust made from gingerbread-like Speculoos cookies instead of the usual graham crackers.

strawberry tart shot overhead

Easy Strawberries & Cream Tart

Servings 6


  • cup Speculoos or Biscoff cookie crumbs crushed
  • 6 tbsp butter melted, slightly cooled
  • 3 tbsp granulated sugar
  • 1 cup mascarpone
  • cup 35% cream
  • ¼ cup icing sugar
  • 1 tsp vanilla extract
  • 1 lb strawberries hulled, halved


  • In bowl, stir together crushed cookies, butter and sugar until moistened; press onto bottom and up the side of pie plate or 9-inch tart pan with removable bottom. Freeze for at least 15 minutes.
  • In large bowl, using an electric mixer, beat mascarpone with cream on medium until mixture thickens. Sift in icing sugar and vanilla and continue beating until stiff. Cover and refrigerate.
  • Spoon in and spread mascarpone cream mixture over crust and arrange strawberries overtop. Chill until tart is well chilled and flavours meld.


Hot tip: Use a food processor to quickly blend Speculoos with 3 tbsp sugar until finely ground. Add butter and pulse until moistened for the easiest crumb assembly. 
Did you know: Speculoos are a traditional spiced cookie from Belgium and the Netherlands? Biscoff is a branded speculoos cookie made by Lotus Bakeries in North America.
Switch: Swap out Speculoos cookies for graham crackers or why not lemon shortbread cookies. 
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