Italian Lemon Mascarpone Tart Recipe

If you’re dreaming of a springy, sunshine-filled dessert, look no further than this Italian Lemon Mascarpone Tart. Combining a crisp, buttery shell with a creamy mascarpone-ricotta filling brightened by fresh lemon, this tart balances elegance and simplicity in every bite. Its delicate texture and citrus-kissed flavor are just the thing to impress at a dinner party, make a lazy Sunday afternoon special, or satisfy a suddenly urgent craving for something sweet and uplifting. Whether you’re already a tart aficionado or dipping a toe into Italian baking, the Italian Lemon Mascarpone Tart is a heart-stealer you’ll want to return to again and again.

Ingredients You’ll Need

What makes this Italian Lemon Mascarpone Tart so irresistible is the harmony of straightforward, fresh ingredients. Each one has a unique part to play, from building that signature crumbly crust to lending a creamy, citrusy finish that’s worthy of applause.

• Sour cream: Adds tenderness and a slight tang to the pastry, ensuring your crust is melt-in-the-mouth.
• All-purpose flour: The structural backbone of your crust, delivering just the right snap.
• Cold butter: Keeps your pastry flaky and rich—be sure it’s cold for that perfect texture.
• Fresh ricotta cheese: Delivers a light, smooth foundation for the filling and balances the richness of mascarpone.
• Mascarpone cheese: That quintessential Italian creaminess, mascarpone gives lush body and flavor to your filling.
• Sugar: Essential for both sweetness and balancing the acidity of the lemon.
• Large whole eggs: Provide structure and set the luscious lemony filling.
• Large egg yolks: Enrich the texture and color of the tart, making it truly decadent.
• Finely grated lemon rind: Packed with essential oils, it delivers an intense lemon aroma throughout.
• Fresh lemon juice: Gives that real, zesty bite you can only get from actual lemons.
• Lemon, thinly sliced into rounds: For an elegant, edible garnish—candy these for a showstopping finish!
• Castor sugar: Melts and caramelizes beautifully for candied lemon slices on top.
• Water: For the simple syrup to candy those lemon rounds.

How to Make Italian Lemon Mascarpone Tart

Step 1: Prepare the Pastry Dough

Start by popping your cold, cubed butter and flour into a food processor. Pulse away until you see something that looks like coarse breadcrumbs—no need to overmix here. The sour cream joins the party next; pulse again just until the dough begins to clump into a ball. This step keeps your crust tender, thanks to the creaminess of the sour cream and the chill of the butter.

Step 2: Chill and Roll the Dough

Take your dough and shape it gently into a flat disk. Wrap it snugly in cling film, then let it rest in the fridge for about 20 minutes. Chilling now makes rolling easier later and ensures your crust won’t shrink. Roll it out to fit a 25cm x 2.5cm tart pan, poke holes with a fork, and fit it into your tin—then be patient and chill it again for 60 minutes. This second chill gives you a flakier, more stable base.

Step 3: Blind Bake the Crust

Your oven should be preheated to 200°C (390°F, no fan). Trim any excess pastry, then line the crust with a double layer of foil. Fill it to the brim with sugar—yes, sugar! This trick weights the pastry beautifully and molds into every corner. Blind bake for 15 minutes, remove the foil and sugar (which you can reuse), and bake for another 5 minutes until your crust is just kissed with gold and the bottom is dry.

Step 4: Make the Lemon Mascarpone Filling

While your pastry case is cooling, drop the oven to 170°C (340°F). Blitz together the ricotta and mascarpone in your food processor until dreamy and smooth. Add in the sugar, eggs, egg yolks, grated lemon rind, and juice. Give it another whiz until fully combined and creamy—your filling should look pale and luscious, flecked with zest.

Step 5: Bake the Tart

Set your tart tin on the oven’s middle shelf for even cooking, and carefully pour in that gorgeous lemon mascarpone filling. Bake for about 30 minutes or until the center is just set—there should be the gentlest wobble in the middle. Take it out and let it cool completely in the tin, then pop it into the fridge. The filling will thicken nicely as it chills, making slicing and serving much easier.

Step 6: Candy the Lemon Slices

In a large frypan, combine castor sugar and water over medium heat. Let it bubble away until it just begins turning golden. Carefully slide in your lemon rounds and cook for a couple of minutes on each side. Keep going until they’re well coated and glossy, then transfer them to baking paper to cool—these will be your high-glamour tart topping!

Step 7: Assemble and Serve

Once the Italian Lemon Mascarpone Tart is fully chilled, gently remove it from the tin. Arrange those candied lemon slices artistically on top. The result? Pure citrusy elegance, ready for the table. Slice, serve, and prepare for compliments!

How to Serve Italian Lemon Mascarpone Tart

Garnishes

Those candied lemon rounds aren’t just for show—they add texture, shine, and a subtle bite. Try sprinkling a dusting of powdered sugar right before serving for a snowscape effect, or scatter a handful of fresh mint leaves for a pop of color that delights the eyes as much as the palate.

Side Dishes

Pair the Italian Lemon Mascarpone Tart with a side of lightly sweetened whipped cream, or serve it alongside a crisp biscotti for an Italian-style dessert platter. For something more decadent, a spoonful of berry compote or a scoop of creamy vanilla gelato creates a gorgeous contrast to the tart’s bright, lemony tang.

Creative Ways to Present

Slice the tart into slim wedges and fan them on a big wooden board for a rustic, crowd-friendly look. For dinner parties, serve individual slices on small plates with a swirl of raspberry coulis. Want to really wow? Make mini tarts using a muffin tin and top each with a tiny twist of candied lemon peel—adorable, bite-sized sunshine!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Italian Lemon Mascarpone Tart tightly with plastic wrap or place it in an airtight container. It keeps beautifully in the fridge for up to three days, and the filling actually sets even more, while the flavors continue to deepen and mingle.

Freezing

Yes, you can freeze this tart! Wrap individual slices (or the whole tart, if you wish) well in cling film and then foil to protect against freezer burn. When properly stored, the tart will keep in the freezer for up to two months. Let thaw in the fridge overnight before serving.

Reheating

For best flavor and texture, enjoy this tart chilled or at cool room temperature; there’s no need to reheat. If you prefer your tart a bit warmer, pop a slice into a moderate oven (about 160°C) for 5-7 minutes—just until the chill is off but before the filling softens too much.

FAQs

Can I make Italian Lemon Mascarpone Tart ahead of time?

Absolutely! In fact, it’s even better the next day as the flavors deepen and the filling firms up. Simply bake, chill, and keep it refrigerated until you’re ready to garnish and serve.

What if I don’t have a food processor?

You can absolutely make both the crust and the filling by hand. For the crust, use a pastry cutter or your fingers to rub butter into flour. For the filling, whisk everything vigorously until the mixture is as smooth as possible.

Can I use store-bought pastry?

While homemade pastry has unbeatable flavor and texture, you can use good-quality, all-butter shortcrust pastry in a pinch. The rest of the tart will still shine with its creamy, lemony filling!

Is it possible to use other citrus in this tart?

Yes! While lemon is classic, you can try Meyer lemons for a sweeter note, or substitute part of the lemon juice with fresh orange or even blood orange juice for a colorful twist.

How do I know when the tart is done baking?

Look for edges that are set and gently puffed, with the very center having a subtle wobble when you nudge the pan. It will continue to set as it cools, giving you that luscious texture Italian Lemon Mascarpone Tart is famous for.

Final Thoughts

If you’re craving something both sophisticated and soul-soothing, let this Italian Lemon Mascarpone Tart become your new baking staple. With every silky, citrusy-sweet bite, you’ll taste the love and sunshine of Italy—so gather your ingredients, invite a friend to the table, and savor a slice of pure joy!

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