Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Our friend Elle gave us this recipe and it’s one that she makes throughout the year. Elle uses a quality store bought artisan pastry which makes this super quick to put together.
War and Peace
Although the Italian lemon mascarpone tart recipe reads like war and peace with so many instructions it really is just a case of making and blind baking the pastry shell, make the filling in a food processor, then baking.
Although the candied lemon slices are optional we think they are worth the couple of minutes it takes to prepare them. They bring an extra lemon hit to the party that plays on your tongue. Also they look fabulous on the tart!
This recipe makes a beautiful short pastry that is both flaky and melt in the mouth. We find this pastry to be a great allrounder for both sweet and savoury pies.
What Tart Tin to use?
The original recipe for this Italian lemon mascarpone tart used a 25 cm x 2.5 cm (10 inch x 1 inch) round tart tin. We changed this to make in a rectangular tart tin 35 cm x 12 cm x 2.5 cm ( 14″ x 4 1/2″ x 1″) because of a platter we had wanted to serve the tart on for a luncheon. Using the rectangular tart tin then left us with a cup of the lemon mascarpone mixture left over. We simply baked the custard in a small ramekin and hid it for a late night treat.
rectangle tin before trimming and blind baking the original recipe was for a round tin
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Check out some more winning tart recipes
Apple frangipane tart is easy to make. We love a good apple tart and the frangipane almond base is super easy. It is an almond pastry cream and is rich and velvety and pairs beautifully with apples. Tart heaven!
This delicious pear and almond crustless tart is a fabulously easy dessert to make and is a firm favourite when a quick flavour packed dessert is needed. It pays to have a tin of pear halves in the pantry along with almond flour (almond meal) ready to make this delicious dessert. Pear and almonds are one of those food marriages that just works and the good news is it is easily converted to gluten free – just replace the 2 tablespoons of flour with gluten free flour. Top it off with some softly whipped cream and you’re ready to go.
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What’s your favourite tart recipe?
We would love to hear from you in the comments below when you make this Italian lemon mascarpone tart.
Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Quick to put together and quicker still if you use a store bought pastry.
- 125 ml sour cream (4 ounces)
- 250 g plain (all purpose) flour (9 ounces)
- 200 g cold butter, cubed (7 ounces)
- 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 mls fresh lemon juice (3 fl ounces)
- 1 lemon, thinly sliced into rounds
- 1/3 cup castor sugar
- 1/3 cup water
Sour Cream Pastry
- Put the butter and flour into the bowl of a food processor, then pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse again until the dough just forms a ball.
- Form into a flat disk, cover with cling film and refrigerate for 20 mins.
- Roll dough out to fit a round tart pan 25cm x 2.5cm (10” x 1”) size tin, using a fork poke holes all over the pastry and then fit the pastry into the tin and chill again for 60 minutes.
- Preheat oven to 200c (390f ) bake not fan.
- Trim the excess pastry from the tin using a sharp knife.
- Line the pastry case with a double layer of foil and fill with sugar to the top of the tin – we have found sugar to be a wonderful weight for pastries as it manages to fill into the corners and creases of pans and can be reused without loosing any of its qualities. Doubling the foil helps with lifting the sugar from the case without breaking.
- Blind bake the pastry case for 15 minutes, then remove the foil and sugar. Return to the oven for another 5 minutes or until the pastry is pale golden and the bottom is dry.
- While pastry is blind baking prepare the lemon mascarpone mixture.
- Reduce the oven temperature to 170c (340f )
- place ricotta and mascarpone into a food processor and process until smooth
- add sugar, eggs and yolks, lemon rind and juice and process again
- put the tart tin on the middle oven shelf
- carefully pour the mixture into the pastry
- bake for 30 minutes or until just set
- there should be a slight wobble to the centre when you jiggle the tin
- remove from oven and allow to cool in the tin, then refrigerate still in the tart tin (mixture thickens up as it cools)
- remove from tin
- serve and enjoy!
- put water and sugar into a frypan over medium heat
- cook until mixture starts to turn golden brown
- slide in lemon slices and cook for a couple of minutes then turn slices over
- cook until slices are well coated with the toffee
- remove slices and place on a sheet of baking paper to cool
- arrange slices over the top of the tart
- allow several hours in the refrigerator to cool and set.
Amount Per Serving Calories 531Total Fat 43gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 14gCholesterol 230mgSodium 369mgCarbohydrates 30gFiber 0gSugar 27gProtein 9g
Nutritional information provided here is only intended as a guide.
Cooper like most retrievers loves soft toys and anything else he can grab, that includes socks, knickers, shoes……………………………. In the background you can see the paddocks have turned brown as the drought starts to bite even into the coastal areas of Australia.