Irresistibly Easy Lemon Mascarpone Tart for Every Occasion
This Lemon Mascarpone Tart is a refreshing, versatile dessert perfect for any occasion, effortlessly combining creamy filling and zesty flavors.
Equipment
- tart pan
- Mixing bowl
- Whisk
- offset spatula
Ingredients
For the Tart Shell
- 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
- 1/2 cup Unsalted Butter Cold and cubed for optimum texture.
- 1/4 cup Granulated Sugar Coconut sugar can replace it.
- 1 pinch Salt Sea salt is preferred.
For the Filling
- 1 cup Mascarpone Cheese Or substitute with cream cheese.
- 1 cup Heavy Cream Use well-chilled for best results.
- 1/2 cup Lemon Curd Store-bought or homemade.
- 1 tablespoon Fresh Lemon Zest Only use the yellow part.
- 1/4 cup Powdered Sugar Optional for sweetness.
For Garnishing
- 2 slices Fresh Lemon Slices Use thin slices for presentation.
- 1/4 cup Chopped Pistachios Adds a crunchy texture.
Instructions
Making the Tart
- Preheat your oven to 350°F. In a bowl, mix the flour, sugar, and salt. Rub in the cold, cubed butter until it resembles coarse sand. Press the mixture into the tart pan evenly and bake for 15-18 minutes until golden brown. Let it cool completely.
- In a clean bowl, whip the chilled mascarpone cheese and heavy cream together until fluffy and light. Gently fold in lemon curd, fresh lemon zest, and powdered sugar. Chill the mixture for about 10 minutes.
- Once the tart shell is cooled, spread the mascarpone filling evenly into the shell with an offset spatula for a smooth finish. Chill the assembled tart for at least 1 hour, but 4 hours is recommended.
- Before serving, garnish the tart with fresh lemon slices, a sprinkle of chopped pistachios, and a dusting of powdered sugar. Serve chilled.
Notes
Consider adding a dollop of whipped cream on the side for extra creaminess. Chill the tart properly before serving for the best texture and flavor.