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Italian Lemon Mascarpone Tart Recipe

Italian Lemon Mascarpone Tart Recipe

5.3 from 5 reviews

This Italian Lemon Mascarpone Tart is a delightful dessert that perfectly balances the tangy zest of lemon with the creamy richness of mascarpone cheese. A buttery crust holds a luscious filling, topped with caramelized lemon slices for a stunning finish.

Ingredients

Scale

For the Crust:

  • 125 ml sour cream (4 ounces)
  • 250 g plain (all-purpose) flour (9 ounces)
  • 200 g cold butter, cubed (7 ounces)

For the Filling:

  • 250 g fresh ricotta cheese (9 ounces)
  • 250 g mascarpone cheese (9 ounces)
  • 2/3 cup sugar
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 tablespoon finely grated lemon rind
  • 80 ml fresh lemon juice (3 fl ounces)

For the Topping:

  • 1 lemon, thinly sliced into rounds
  • 1/3 cup castor sugar
  • 1/3 cup water

Instructions

  1. Make the Crust: Put the butter and flour in a food processor, pulse until breadcrumbs form. Add sour cream, pulse until dough forms. Chill, roll out, and line tart pan. Chill again.
  2. Blind Bake the Crust: Preheat oven, trim excess pastry, line with foil filled with sugar, and blind bake until pale golden.
  3. Prepare the Filling: Process ricotta, mascarpone, sugar, eggs, yolks, lemon rind, and juice until smooth.
  4. Bake the Tart: Pour filling into pastry, bake until set with a slight wobble in the center.
  5. Caramelize Lemon Slices: Cook sugar and water until golden, add lemon slices and coat with toffee.
  6. Finish and Serve: Arrange caramelized lemon slices over the tart and enjoy!

Notes

  • You can make the tart a day ahead and refrigerate it overnight for the flavors to develop.
  • Make sure to cool the tart completely before removing it from the tin to ensure it sets properly.

Nutrition

Keywords: Italian Lemon Mascarpone Tart, Lemon Mascarpone Tart recipe, Mascarpone dessert, Italian dessert, Lemon dessert