Lemon Mascarpone Tart
The nice thing about this Fresh Lemon Mascarpone Tart is that it looks like a real showstopper, but it’s actually quite easy to make. The press-in crust is quick and easy, just a few minutes in the oven. The filling is no-bake and so easy to mix up. The mascarpone filling is creamy, lightly sweet, and has just a hint of lemon to accent the berries.
The berries are the real star of the show - fresh strawberries, blueberries, raspberries, and blackberries. Their bright colors make them a feast for the eyes. Their juicy sweet berry flavors make them the quintessential summer dessert.
Servings 8 servings
Ingredients
- 1 pre-made tart shell 9-inch *see below
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- 1 pound of fresh berries washed hulled, and sliced as desired (such as raspberries, strawberries, blackberries and blueberries)
- Mint leaves for garnish optional
*For homemade crust:
For the Crust:
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Begin by preheating your oven to 350 degrees (175°C) Fahrenheit and grease a 9 inch tart pan with removable bottom.
- If you're using a fresh tart shell, bake it for 10-12 minutes until lightly golden, then let it cool completely.
- *To prepare the homemade crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.. Once the dough has chilled, press the dough into the greased 9 inch tart pan with removable bottom - press up the sides too. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes at 350 Fahrenheit or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
Filling:
- In a mixing bowl, combine mascarpone cheese and powdered sugar, whisking until smooth and creamy.
- In a separate bowl, beat the heavy cream and vanilla extract until soft peaks form. Gradually fold this whipped cream into the mascarpone mixture until well combined.
- Add the lemon zest and lemon juice to the mascarpone mixture and gently fold until everything is incorporated. Be careful not to deflate the whipped cream.
- Pour the lemon mascarpone filling into the cooled tart shell, smoothing the top with a spatula.
- Chill the tart in the refrigerator for at least 2 hours to set properly.
- Before serving, garnish with fresh berries and mint leaves for a beautiful presentation.
Notes
For a less lemon taste, here's an alternate filling ingredients:
1 pound mascarpone cheese about 2 cups
¼ cup powdered sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest plus more for garnish
1 teaspoon pure vanilla extract
To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.
1 pound mascarpone cheese about 2 cups
¼ cup powdered sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest plus more for garnish
1 teaspoon pure vanilla extract
To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.