Zesty Italian Lemon Mascarpone Tart Recipe for Sweet Bliss

Luscious and light, this Italian lemon mascarpone tart dances with zesty Mediterranean flavors that instantly transport you to sunny coastal kitchens.

Creamy mascarpone cheese blends seamlessly with bright, tangy lemon notes, creating a dessert that’s both elegant and irresistible.

Each slice promises a delicate balance of sweet and tart sensations that melt perfectly on your palate.

The buttery, crumbly crust provides a delightful contrast to the silky smooth filling.

Delicate lemon zest sprinkled across the top adds a fresh, aromatic touch that makes this tart truly special.

Simple ingredients come together to craft a dessert that feels like a slice of Italian sunshine.

Serve this show-stopping tart and watch as your guests savor every decadent bite.

Quick Recipe Overview

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 2 hours 10 minutes

Calories: 382 kcal

Servings: 9

Italian Lemon Mascarpone Tart Ingredients

• Flour: Provides the sturdy foundation for the delicate crust, choose a high-quality unbleached all-purpose flour for the best texture.
• Cold Butter: Creates flaky layers in the pastry, select unsalted butter for precise flavor control.
• Sour Cream: Adds richness and tenderness to the dough, ensuring a delightfully smooth pastry texture.

• Ricotta Cheese: Brings a light, creamy consistency to the tart, opt for fresh, smooth ricotta for the best results.
• Mascarpone Cheese: Delivers luxurious richness and silky smoothness, choose a high-quality Italian mascarpone for authentic flavor.
• Sugar: Balances the tangy lemon and provides sweetness, use fine granulated sugar for even distribution.
• Eggs, Egg Yolks: Bind the filling and create a luscious custard-like texture, ensure eggs are fresh and at room temperature.
• Lemon Rind, Lemon Juice: Infuse bright, zesty citrus notes, select ripe, fragrant lemons with vibrant yellow skin.

• Sugar, Water: Creates a glossy caramel coating for lemon slices, use white granulated sugar for crystal-clear appearance.
• Lemon Slices: Provides a stunning and delicious garnish, slice lemons thinly and evenly for elegant presentation.

Tools to Craft a Creamy Italian Lemon Mascarpone Tart

• Food Processor: Essential for mixing pastry dough and blending filling ingredients smoothly.
• Tart Tin (25cm): Crucial for shaping and baking the tart perfectly.
• Rolling Pin: Needed to roll out the pastry dough evenly.
• Mixing Bowls: Useful for preparing and combining ingredients.
• Foil: Used for blind baking the pastry crust.
• Frying Pan: Required for making candied lemon slices.
• Baking Paper: Helps cool and prevent sticking of candied lemon slices.
• Fork: Used for pricking pastry dough.
• Measuring Cups and Spoons: Important for accurate ingredient measurements.

How to Make Italian Lemon Mascarpone Tart at Home

• Pastry Foundation

Create a buttery base by processing cold butter and flour until they resemble crumbly texture. Add sour cream to bring the dough together, forming a smooth disk. Chill the dough to help it firm up and become easier to handle.

• Pastry Preparation

Line a tart pan with the chilled dough, carefully pressing it into the edges. Use a fork to create small punctures across the surface, which helps prevent bubbling during baking. Return the prepared shell to the refrigerator to maintain its shape.

• Initial Baking

Heat the oven and prepare the pastry by covering it with foil and using sugar as a weight. This technique helps the crust maintain its structure and prevents puffing. Bake until the pastry looks pale and crisp, creating a solid foundation for the creamy filling.

• Lemon Mascarpone Filling

Blend smooth cheeses with bright citrus notes, creating a luxurious mixture that’s both tangy and rich. Carefully pour the silky filling into the pre-baked shell, ensuring an even distribution. Bake until the center has a gentle wobble, signaling a perfectly creamy texture.

• Elegant Presentation

Decorate the tart with delicate candied lemon slices, transforming the dessert into a stunning centerpiece. Allow the tart to cool completely, which helps the filling set and intensifies the flavors. Serve chilled for a refreshing and impressive dessert.

Flavor Tips for Italian Lemon Mascarpone Tart

• Add fresh herbs like thyme or basil to the filling for an unexpected, aromatic twist that complements the lemon's brightness.
• Sprinkle toasted almond slivers or crushed pistachios on top for a delightful crunch that contrasts with the creamy filling.
• Serve alongside fresh raspberries or blueberries to balance the tart's richness and add a pop of color to your dessert presentation.
• Swap traditional flour with almond or gluten-free flour blend to make the pastry suitable for those with wheat sensitivities.
• Prepare the tart a day in advance and store covered in the refrigerator, allowing flavors to meld and develop an even more intense taste profile.

Serving Suggestions for Italian Lemon Mascarpone Tart

• Zesty Brunch Companion: Pair this delicate tart with a freshly brewed cappuccino or light herbal tea to enhance the citrusy notes and complement the creamy texture.
• Mediterranean Dessert Platter: Create a stunning dessert spread by serving small slices alongside fresh berries, almond biscotti, and a dollop of whipped cream for an elegant presentation.
• Summer Garden Party Centerpiece: Showcase this tart as the star dessert at outdoor gatherings, garnishing with fresh mint leaves and edible flowers to add a sophisticated touch that will impress guests with its vibrant colors and delicate flavor profile.
• Wine Pairing Delight: Serve with a chilled glass of prosecco or a light Moscato d'Asti to balance the tart's lemony brightness and creamy mascarpone richness, creating a perfect harmony of flavors.

Storage Advice for Italian Lemon Mascarpone Tart

• Fridge-Fresh Storage: Keep the tart covered with plastic wrap in the refrigerator for up to 3-4 days. The cool environment helps maintain its delicate texture and prevents flavor loss.
• Make-Ahead Magic: Prepare the pastry crust and lemon mascarpone filling a day before serving. This strategy allows flavors to meld and reduces day-of preparation stress.
• Temperature Control: Always serve slightly chilled for the best taste experience. Remove from the refrigerator 10-15 minutes before serving to let the tart reach a perfect, creamy consistency.
• Slice Separation Trick: When cutting, use a warm knife dipped in hot water and wiped dry. This technique creates clean, smooth slices without disturbing the delicate filling's structure.

Silky Italian Lemon Mascarpone Tart

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4.8 from 21 reviews

• Total Time: 2 hours 10 minutes
• Yield: 9 1x

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Description

Creamy mascarpone blends with zesty Italian lemon tart in this elegant dessert showcasing Mediterranean flavors. Sweet pastry crust and silky filling invite you to savor each luxurious bite.

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Ingredients

Scale 1x2x3x

• 250 grams (9 oz) mascarpone cheese
• 250 grams (9 oz) fresh ricotta cheese
• 125 milliliters (4 oz) sour cream
• 250 grams (9 oz) all-purpose flour
• 200 grams (7 oz) cold butter, cubed
• 2 large eggs
• 2 large egg yolks
• ⅔ cup sugar
• ⅓ cup castor sugar
• ⅓ cup water
• 1 lemon, thinly sliced into rounds
• 1 tbsp finely grated lemon rind
• 80 milliliters (3 fl oz) fresh lemon juice

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Instructions

1. Pastry Preparation: Pulse cold butter and flour in a food processor until crumbly, then blend in sour cream until the dough forms a loose ball. Shape into a disk, wrap in plastic, and chill for 20 minutes.
2. Tart Shell Formation: Roll out pastry to fit a round tart tin, prick with a fork, and refrigerate for an additional hour. Preheat oven to 200°C with the rack in the middle.
3. Blind Baking: Line the pastry with doubled foil and sugar, bake for 15 minutes. Remove foil and sugar, then return to oven for 5 minutes until pale golden.
4. Filling Creation: Blend ricotta and mascarpone until smooth. Incorporate sugar, eggs, egg yolks, lemon rind, and lemon juice until well combined.
5. Baking the Tart: Reduce oven temperature to 170°C. Pour filling evenly into the pre-baked pastry shell and bake for 30 minutes, watching for a subtle center wobble.
6. Cooling and Setting: Let the tart cool in the tin, then refrigerate to set completely.
7. Candied Lemon Garnish: Caramelize sugar and water in a frying pan. Add lemon slices, coating and cooking until golden. Transfer to parchment paper to cool and crystallize.
8. Final Presentation: Unmold the chilled tart and elegantly arrange the candied lemon slices on top.

Notes

• Chill Dough Strategically: Refrigerating the pastry twice ensures a flaky, tender crust by preventing gluten development and maintaining butter’s cold structure.
• Master Blind Baking Technique: Weighing down the pastry with sugar prevents unwanted rising and creates a crisp, golden base perfect for creamy fillings.
• Monitor Filling Consistency: A subtle center wobble indicates ideal baking, ensuring a silky smooth texture without overcooking the delicate mascarpone mixture.
• Handle Candied Lemons Carefully: Work quickly when caramelizing lemon slices to achieve a glossy, crystallized finish without burning the delicate sugar coating.

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

Nutrition

• Serving Size: 9
• Calories: 382
• Sugar: 25 g
• Sodium: 123 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 37 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 102 mg