Easy Italian Lemon Mascarpone Tart

italian lemon mascarpone tart

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 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.

Candied Lemons

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!

Sour cream pastry

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.

 

 

rolling sour cream pastry to make Italian lemon mascarpone tart
rolling sour cream pastry

Tart tins

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 separate container.

 

rectangle tart tin lined with pastry before blind baking to make Italian lemon mascarpone tart
before trimming and blind baking

 

rolling sour cream pastry to make Italian lemon mascarpone tart
Delicious

Check out some more winning tart recipes

Apple frangipane tart

pear and almond crustless tart - gluten free

cheese puff tarts

peach frangipane tart

Click on the links above for the recipes

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.

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Italian Lemon Mascarpone Tart


  • Author: Recipe Winners
  • Prep Time: 20 minutes + resting time for pastry
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 8

Description

Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Quick to put together and quicker still if you use a store bought pastry.


Ingredients

pastry

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

filling

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

lemon slices

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

Instructions

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.

Blind Bake

  •  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 )

Lemon filling

  • 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!

Lemon slices

  • 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

Notes

  • allow several hours in the refrigerator to cool and set.
  • Category: Baking
  • Method: Oven
  • Cuisine: Italian

Keywords: #italian #creamy #italian lemon mascarpone tart #lemon #lemon tart recipes #lemony #mascarpone #tangy #tart #tart recipes

Cooper

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.

Cooper the golden retriever pup sitting on the verandah with a soft toy penguin
Coop and his mate penny
Cooper the golden retriever pup on the verandah surrounded by soft toys
Cooper and more mates!

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4 comments

  1. Can’t find the actual recipe

    1. Avatar Recipe Winners says:

      Hi Marg, not sure what’s happening as the problem appears to be your end. After checking our site the recipe is showing, can only suggest that perhaps your internet speed is running a little slow. Will copy the recipe here for you, don’t hesitate to contact if you have any more problems. Would love to hear how the tarts turns out for you. Jo and Jenitalian lemon mascarpone tart
      Author: Recipe Winners Prep Time: 20 minutes + resting time for pastry Cook Time: 50 minutes Total Time: 70 minutes Yield: 8

      DESCRIPTION
      Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Quick to put together and quicker still if you use a store bought pastry.

      INGREDIENTS
      PASTRY
      125 ml (4 ounces) sour cream
      250 g (9 ounces) plain (all purpose) flour
      200 g (7 ounces) cold butter, cubed
      FILLING
      250 g (9 ounces) fresh ricotta cheese
      250 g (9 ounces) mascarpone cheese
      2/3 cup sugar
      2 large whole eggs
      2 large egg yolks
      1 tablespoon finely grated lemon rind
      80 mls (3 fl ounces) fresh lemon juice
      LEMON SLICES
      1 lemon, thinly sliced into rounds
      1/3 cup castor sugar
      1/3 cup water
      INSTRUCTIONS
      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.
      BLIND BAKE
      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 )
      LEMON FILLING
      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!
      LEMON SLICES
      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
      NOTES
      allow several hours in the refrigerator to cool and set.
      Category: Baking
      Method: Oven
      Cuisine: Italian

  2. Very easy to make an wonderful flavours. Thank you for sharing! ?

    1. Avatar Recipe Winners says:

      Hi Zita, we agree this tart has wonderful flavours. Easy to make, and delicious is pretty much what we’re wanting and it delivers!. Regards, Jen and Jo

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