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Lemon Mascarpone Tart: A Deliciously Tangy Dessert Recipe

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Bright and creamy Lemon Mascarpone Tart with a flaky homemade crust, tangy lemon mascarpone filling, and fresh berries.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 4–6 tablespoons ice water
  • 8 ounces mascarpone cheese, softened
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh berries (strawberries, raspberries, blueberries)
  • Powdered sugar, for dusting
  • Lemon slices, for garnish

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly), cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is slightly moist but not sticky.
  4. Form the Dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle (about 1/8 inch thick).
  6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
  7. Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. Crimp the edges of the crust using a fork or your fingers to create a decorative border.
  8. Pre-Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-10 minutes, or until the bottom of the crust is golden brown.
  10. Cool Completely: Let the crust cool completely in the tart pan before adding the filling.
  11. Soften Mascarpone Cheese: Make sure your mascarpone cheese is softened to room temperature.
  12. Whip Heavy Cream: In a large bowl, whip the heavy cream until stiff peaks form.
  13. Combine Mascarpone and Sugar: In a separate bowl, beat the softened mascarpone cheese with the granulated sugar until smooth and creamy.
  14. Add Lemon Juice, Zest, Vanilla, and Salt: Add the fresh lemon juice, lemon zest, vanilla extract, and salt to the mascarpone mixture. Mix until well combined.
  15. Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until just combined.
  16. Pour Filling into Crust: Pour the lemon mascarpone filling into the cooled tart crust. Spread the filling evenly to create a smooth surface.
  17. Chill the Tart: Cover the tart with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  18. Garnish (Optional): Before serving, garnish the tart with fresh berries, a dusting of powdered sugar, and lemon slices, if desired.
  19. Slice and Serve: Carefully remove the tart from the tart pan by lifting it from the bottom. Slice the tart into wedges and serve immediately.

Notes

  • Use cold ingredients for the crust.
  • Don’t overwork the dough.
  • Pre-bake the crust to prevent a soggy bottom.
  • Use fresh lemon juice and zest for the best flavor.
  • Chilling the tart is essential for the filling to set.

Find it online: https://mmmflavors.com/lemon-mascarpone-tart/