Italian Lemon and Mascarpone Tart Recipe
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.
- 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
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
- Preheat and Prepare Tart Pan: Preheat your oven to 350°F (175°C) and lightly grease a tart pan to prevent sticking.
- Combine Dry Ingredients: In a food processor, pulse together the all-purpose flour, powdered sugar, and salt until evenly mixed.
- 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.
- Form the Crust: Press the dough evenly into the tart pan, smoothing the base and ensuring the sides are covered uniformly.
- Blind Bake the Crust: Bake the crust in the preheated oven for about 10 minutes to firm it up before adding the filling.
- 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.
- Fill the Tart: Pour the lemon mascarpone mixture over the partially baked crust and smooth the top using a spatula.
- 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.
- Cool the Tart: Remove the tart from the oven and allow it to cool completely in the pan on a wire rack.
- 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
