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lemon mascarpone tart on a plate, showing the creamy mascarpone filling, golden crust, and fresh lemon topping.

Lemon Mascarpone Tart

This Lemon Mascarpone Tart features a smooth, creamy mascarpone filling paired with a zesty lemon kick. It balances richness and citrus brightness, making it an elegant yet approachable dessert. Easy to prepare with flexible methods for any skill level.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian-American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart Shell:
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter cold and cubed
  • ¼ cup granulated sugar
  • Pinch of salt
For the Mascarpone Filling:
  • 1 ½ cups mascarpone cheese chilled
  • 1 cup heavy cream cold
  • 3 tbsp lemon curd
  • 1 tsp fresh lemon zest
  • 2 tbsp powdered sugar optional for sweetness
For Optional Topping (Decoration):
  • Fresh lemon slices
  • Chopped pistachios
  • Powdered sugar for dusting

Method
 

Prepare the Tart Shell:
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, sugar, and salt. Add cubed butter and mix until the dough resembles coarse sand.
  3. Press the dough evenly into a tart pan with a removable bottom, focusing on the edges.
  4. Bake for 15-18 minutes or until golden brown. Let it cool completely on a wire rack.
Prepare the Mascarpone Filling:
  1. In a large bowl, whip the chilled mascarpone cheese and heavy cream until smooth and fluffy.
  2. Gradually fold in lemon curd, lemon zest, and powdered sugar. Mix until well combined.
  3. Chill the filling for 10 minutes to firm it up.
Assemble the Tart:
  1. Once the tart shell has cooled completely, spread the mascarpone filling evenly into the shell using an offset spatula.
  2. For the mousse-style tart, reserve some filling for decorative piping.
  3. Chill the tart in the fridge for at least 1 hour (or 4 hours for best results).
Decorate and Serve:
  1. After chilling, decorate the tart with fresh lemon slices, chopped pistachios, and a dusting of powdered sugar.
  2. Slice and serve chilled for clean, firm slices.

Notes

  • You can make the tart ahead of time and refrigerate it overnight for best results.
  • If you prefer a graham cracker crust, substitute the pastry shell for a simple graham cracker crust for a quicker option.
  • Using fresh lemon zest and curd enhances the flavor significantly compared to store-bought options.
  • The tart shell must be completely cool before adding the filling to avoid sogginess.