Italian Lemon and Mascarpone Tart Recipe

Introduction

This Italian Lemon and Mascarpone Tart is a delightful balance of creamy, tangy, and sweet flavors wrapped in a buttery crust. Perfect for spring or summer gatherings, it’s simple to make yet impressively elegant.

Ingredients

• 1 1/2 cups all-purpose flour (about 180g)
• 1/4 cup powdered sugar (around 30g)
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed (roughly 115g)
• 3 tablespoons sour cream (for crust)
• 8 oz mascarpone cheese (nearly 225g)
• 3 large eggs
• 3/4 cup granulated sugar (about 150g)
• Zest from 2 lemons
• 1/3 cup fresh lemon juice (from about 2 lemons)
• 1/4 cup sour cream (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F and lightly grease a tart pan.
2. Step 2: In a food processor, combine the flour, powdered sugar, and salt; pulse a few times until mixed well.
3. Step 3: Add the cold cubed butter and 3 tablespoons sour cream to the processor and pulse until the dough forms clumps.
4. Step 4: Press the dough evenly into the tart pan, smoothing the base and covering the sides evenly.
5. Step 5: Bake the crust for about 10 minutes to firm it up before adding the filling.
6. Step 6: Clean the processor, then add mascarpone, eggs, granulated sugar, lemon zest, lemon juice, and 1/4 cup sour cream. Blend until smooth and creamy.
7. Step 7: Pour the lemon mascarpone filling over the partially baked crust and smooth out with a spatula.
8. Step 8: Bake the tart for 30-35 minutes, until the filling is set and edges have a light tan.
9. Step 9: Remove from oven and let the tart cool completely in the pan on a wire rack.
10. Step 10: Slice and serve at room temperature or chilled. Enjoy the creamy, tangy lemon goodness!

Tips & Variations

• Use cold butter and pulse gently when making the crust to keep it flaky and tender.
• Add a tablespoon of finely chopped fresh basil or thyme to the filling for a subtle herbal note.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
• Serve with a dusting of powdered sugar or a few fresh berries on top for added visual appeal.

Storage

Store the tart covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. You can also chill it longer for a firmer, more refreshing dessert. Avoid freezing, as the mascarpone filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without a food processor?

Yes, you can use a pastry cutter or your fingers to work the butter into the flour mixture until it forms crumbs, then mix in the sour cream to form the dough.

What if I don’t have mascarpone cheese?

Cream cheese can be used as a substitute, though the tart’s flavor and texture will be slightly different—less silky but still delicious.

Italian Lemon and Mascarpone Tart Recipe

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★★★★★

4.8 from 94 reviews

This Italian Lemon and Mascarpone Tart combines a buttery, tender crust with a luxuriously creamy filling infused with fresh lemon zest and juice. The tart offers a perfect balance of rich mascarpone cheese and bright citrus flavors, making it an elegant dessert for any occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups all-purpose flour (about 180g)
• 1/4 cup powdered sugar (around 30g)
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed (roughly 115g)
• 3 tablespoons sour cream

For the Filling

• 8 oz mascarpone cheese (nearly 225g)
• 3 large eggs
• 3/4 cup granulated sugar (about 150g)
• Zest from 2 lemons
• 1/3 cup fresh lemon juice (from about 2 lemons)
• 1/4 cup sour cream

Instructions

1. Preheat and Prepare Tart Pan: Preheat your oven to 350°F (175°C) and lightly grease a tart pan to prevent sticking.
2. Combine Dry Ingredients: In a food processor, pulse together the all-purpose flour, powdered sugar, and salt until evenly mixed.
3. Add Butter and Sour Cream: Add the cold, cubed unsalted butter and 3 tablespoons of sour cream to the food processor. Pulse until the dough starts to come together in clumps, forming a crumbly mixture.
4. Form the Crust: Press the dough evenly into the tart pan, smoothing the base and ensuring the sides are covered uniformly.
5. Blind Bake the Crust: Bake the crust in the preheated oven for about 10 minutes to firm it up before adding the filling.
6. Prepare the Filling: Clean the food processor bowl, then add the mascarpone cheese, eggs, granulated sugar, lemon zest, fresh lemon juice, and 1/4 cup sour cream. Blend until the filling is smooth and creamy.
7. Fill the Tart: Pour the lemon mascarpone mixture over the partially baked crust and smooth the top using a spatula.
8. Bake the Tart: Return the tart to the oven and bake for 30 to 35 minutes, or until the filling is set and the edges start to lightly brown.
9. Cool the Tart: Remove the tart from the oven and allow it to cool completely in the pan on a wire rack.
10. Serve: Once cooled, slice the tart and serve either at room temperature or chilled for a refreshing and creamy dessert experience.

Notes

• Use fresh lemons for the best citrus flavor in both zest and juice.
• Make sure the butter is cold when adding to the crust to ensure flakiness.
• Cooling the tart completely before slicing helps the filling to set properly and slice cleanly.
• This tart can be stored covered in the refrigerator for up to 3 days.
• For an extra decorative touch, garnish with thin lemon slices or a dusting of powdered sugar before serving.

Keywords: Italian lemon tart, mascarpone tart, lemon dessert, creamy lemon tart, baked lemon tart, homemade tart