Quick Italian Lemon Mascarpone Tart Recipe That Dazzles Every Time

Silky Italian lemon mascarpone tart elevates citrus desserts with unexpected elegance and sophisticated charm.

Creamy textures meld beautifully, creating a luxurious experience that dances between tangy brightness and rich indulgence.

Mediterranean culinary traditions inspire this delectable treat, showcasing how simple ingredients upgrade into something extraordinary.

Delicate pastry serves as a perfect canvas for the velvety mascarpone filling, which bursts with vibrant lemon notes.

Professional bakers and home cooks alike appreciate the refined balance of flavors in this remarkable dessert.

Subtle nuances of sweet and tart ingredients create a harmonious symphony that delights sophisticated palates.

Each carefully crafted bite promises a moment of pure culinary bliss.

Tips for Tangy Filling and Buttery Crust

• Master Pastry Chilling: Refrigerate the dough twice to ensure a flaky, tender crust that doesn't shrink during baking.
• Perfect Blind Baking Technique: Use sugar as a weight instead of traditional ceramic beads for even heat distribution and a crisp bottom crust.
• Smooth Filling Secret: Blend cheese ingredients thoroughly in a food processor to eliminate any lumps and create a silky-smooth texture.
• Baking Precision: Watch for a slight wobble in the center when removing the tart from the oven, which indicates the perfect custard-like consistency.
• Candied Lemon Pro Tip: Keep a close eye on the sugar syrup while coating lemon slices to prevent burning and achieve a glossy, golden caramelization.

How to Store and Reheat Italian Lemon Mascarpone Tart

• Refrigeration: Store the tart in an airtight container in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent moisture from affecting the delicate texture.
• Freezing: Wrap the tart tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheating: Gently warm individual slices in the oven at 150°C (300°F) for 5-7 minutes to restore the tart's creamy consistency. Avoid microwave heating, which can make the texture rubbery and compromise the delicate mascarpone filling.

What Complements This Italian Lemon Mascarpone Tart

• Pair with Crisp White Wine: Uncork a chilled Pinot Grigio or Sauvignon Blanc to complement the tart's zesty lemon flavor. These light, refreshing wines balance the rich mascarpone and cut through the creamy texture, creating a delightful harmony on your palate.
• Match with Fresh Berry Sorbet: Serve a scoop of raspberry or mixed berry sorbet alongside the tart. The bright, tangy sorbet enhances the lemon's citrusy notes while providing a cool, palate-cleansing contrast to the rich, creamy dessert.
• Elevate with Lavender Honey Drizzle: Craft a simple lavender-infused honey to drizzle over the tart. The floral sweetness of lavender and the gentle honey complement the tart's bright lemon flavor, adding a sophisticated and aromatic dimension to each bite.
• Accompany with Espresso: Pour a small shot of rich, dark espresso to serve with the tart. The intense coffee cuts through the dessert's creaminess and provides a robust counterpoint to the light, citrusy flavors.

Flavor Ideas for a New Take on Lemon Tart

• Zesty Lavender Fusion: Replace lemon rind with dried lavender buds for a floral undertone that complements the creamy mascarpone filling.
• Mediterranean Olive Oil Infusion: Swap butter in the pastry with high-quality extra virgin olive oil for a subtle Mediterranean flavor profile.
• Pistachio Citrus Crunch: Sprinkle crushed pistachios over the tart before serving, adding a nutty texture and complementing the lemon's brightness.
• Honey Almond Glaze: Drizzle warm honey mixed with toasted almond slivers on top of the tart for a rich, sweet finish that enhances the creamy texture.

Italian Lemon Mascarpone Tart That’s Pure Sunshine

• Creamy Lemon Luxury: A silky-smooth mascarpone and ricotta filling delivers an indulgent, velvety texture that melts perfectly on your tongue, creating a sophisticated dessert experience.
• Perfectly Balanced Brightness: The zesty lemon rind and juice cut through the rich cheese, providing a refreshing tangy contrast that awakens your taste buds without overwhelming the delicate pastry.
• Artisan Baking Technique: The blind baking method ensures a crisp, golden pastry shell that holds the creamy filling beautifully, showcasing professional-level baking skills with surprisingly manageable steps.
• Elegant Presentation Wow: Candied lemon slices transform this tart from simple dessert to stunning centerpiece, adding a glistening, sophisticated garnish that makes the dish look like it came straight from a high-end patisserie.

Everything You’ll Need for Lemon Mascarpone Tart

• Flour: Fine, all-purpose flour for creating a tender pastry base.
• Cold Butter: Provides rich flavor and flaky texture to the pastry.
• Sour Cream: Adds moisture and tenderness to the pastry dough.

• Ricotta Cheese, Mascarpone Cheese: Creamy, smooth base for a luxurious and rich filling with soft texture.

• Sugar: Provides sweetness and balances the tangy lemon flavor.
• Lemon Rind, Lemon Juice: Adds bright, zesty citrus notes to the tart.
• Whole Eggs, Egg Yolks: Helps to set and enrich the filling, creating a smooth custard-like texture.

• Sugar, Water: Creates a golden caramel for coating and glazing lemon slices.
• Lemon Slices: Decorative and flavorful garnish for the tart.

Steps to Make the Silkiest Lemon Tart

Step 1: Create Silky Pastry Dough

Grab your food processor and toss in cold butter and flour.

Pulse the ingredients until they look like rough breadcrumbs.

Drizzle in sour cream and pulse again until the dough starts forming a soft ball.

Shape the dough into a smooth disk, wrap in plastic, and chill in the refrigerator for 20 minutes.

Roll out the dough to fit a tart pan, then poke tiny holes with a fork.

Refrigerate the prepared dough for another hour to firm up.

Step 2: Perfectly Bake Pastry Shell

Fire up your oven to 200°C (390°F) in standard bake mode.

Cover the pastry with double-layered aluminum foil.

Fill the foil with sugar to weight down the crust.

Bake for 15 minutes, then remove foil and sugar.

Return to oven for additional 5 minutes until golden and crisp.

Step 3: Whip Up Zesty Filling

Lower oven temperature to 170°C (340°F).

• Ricotta
• Mascarpone

• Sugar
• Whole eggs
• Egg yolks
• Freshly grated lemon zest
• Lemon juice

Pour mixture carefully into pre-baked pastry shell.

Bake for 30 minutes until filling is softly set with a gentle center jiggle.

Cool in pan, then refrigerate to completely set.

Step 4: Craft Caramelized Lemon Garnish

Heat sugar and water in a skillet over medium flame.

Watch for golden caramel color to develop.

Gently place lemon slices into caramel.

Cook each side until beautifully glazed.

Transfer slices to parchment paper to cool and crisp.

Step 5: Serve With Elegance

Carefully remove tart from pan.

Artfully arrange candied lemon slices on top.

Slice and serve chilled for maximum enjoyment.

Italian Lemon Mascarpone Tart Recipe

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4.7 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Silky mascarpone and zesty Italian lemons unite in this elegant tart, promising a delightful Mediterranean dessert experience. Creamy cheese and tangy citrus create a harmonious balance that will transport guests to sunny coastal landscapes with each delectable slice.

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Ingredients

Scale 1x2x3x

Cheese and Dairy:

• 250 grams (9 ounces) mascarpone cheese
• 250 grams (9 ounces) fresh ricotta cheese
• 125 milliliters (4 ounces) sour cream

Fruit and Sweeteners:

• ⅔ cup sugar
• 1 lemon, thinly sliced into rounds
• 1 tablespoon finely grated lemon rind
• 80 milliliters (3 fluid ounces) fresh lemon juice
• ⅓ cup castor sugar
• ⅓ cup water

Baking and Pastry Base:

• 250 grams (9 ounces) all-purpose flour
• 200 grams (7 ounces) cold butter, cubed
• 2 large eggs
• 2 large egg yolks

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Instructions

1. Transform cold butter and flour in a food processor into a crumbly texture by pulsing until resembling coarse breadcrumbs.
2. Incorporate sour cream into the mixture, gently pulsing until the dough coheres into a loose ball.
3. Form the dough into a compact disk, envelop with plastic wrap, and chill in the refrigerator for a quick 20-minute rest.
4. Carefully roll out the pastry to perfectly align with a round tart tin, meticulously piercing the surface with fork punctures.
5. Return the prepared pastry to the refrigerator for an additional hour-long firming period.
6. Heat the oven to 200°C, positioning the rack in the middle, and prepare for blind baking by lining the pastry with doubled foil.
7. Distribute sugar evenly across the foil to provide weight and prevent rising, then bake for 15 minutes.
8. Remove the foil and sugar, returning the pastry to the oven for an additional 5 minutes until achieving a pale golden hue.
9. Lower the oven temperature to 170°C and prepare the filling by blending ricotta and mascarpone until silky smooth.
10. Introduce sugar, eggs, egg yolks, fragrant lemon rind, and tangy lemon juice, processing until thoroughly combined.
11. Carefully pour the lemony mixture into the pre-baked pastry shell, ensuring even distribution.
12. Bake for approximately 30 minutes, watching for a subtle center wobble indicating perfect doneness.
13. Allow the tart to cool within the tin, then transfer to the refrigerator for complete setting.
14. Create candied lemon garnish by caramelizing sugar and water in a frying pan until golden.
15. Gently introduce lemon slices, coating them in the toffee mixture by cooking and flipping.
16. Transfer the candied slices to parchment paper for cooling and crystallization.
17. Unmold the chilled tart and artfully arrange the glistening candied lemon slices as a decorative topping.

Notes

• Precision chilling creates a flaky, tender pastry that melts in your mouth.
• Cold butter and quick pulses are crucial for achieving the perfect crumbly texture in the crust.
• Blind baking prevents a soggy bottom and ensures a crisp, golden pastry shell.
• Low and slow baking of the filling guarantees a silky-smooth, creamy consistency without cracking.
• Candied lemon slices add a stunning visual appeal and burst of caramelized citrus flavor.
• Refrigerating the tart allows the filling to set completely, enhancing its luxurious texture and taste.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 27 g
• Sodium: 150 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 100 mg