Easy Italian Lemon Mascarpone Tart – Recipe Winners
Introduction
The Easy Italian Lemon Mascarpone Tart is a celebration of light, citrusy flavors perfectly blended with creamy mascarpone in a crisp tart shell. This crowd-pleasing dessert is ideal for spring and summer occasions or whenever you crave a taste of Italy without hours in the kitchen. Its flavor is refined yet accessible—with a buttery crust, a zesty lemon filling, and a delicate mascarpone cream that melts in your mouth.
Why Make This Lemon Mascarpone Tart?
This tart is exceptionally simple to make, yet delivers sophisticated flavor and visual appeal. The lemon provides a bright tang that cuts through the richness of mascarpone, making every slice light and refreshing. Its striking appearance and vibrant taste make it a showstopper for dinner parties, brunches, or casual family gatherings. Plus, with a straightforward process and minimal steps, even novice bakers can achieve bakery-quality results at home.
The Secrets to a Silky, Citrus-Filled Mascarpone Tart
Achieving the perfect texture and flavor balance starts with the right ingredients and gentle mixing. The key is to beat together lemon zest, juice, sugar, and mascarpone just until smooth. Overbeating can cause the filling to become loose, so gentle handling is essential for that luscious, creamy mouthfeel. A hint of vanilla further rounds out the flavor, creating a classic Italian-inspired taste.
Using a Reynolds Kitchens Brown Parchment Paper Roll helps ensure your tart crust bakes evenly and releases easily from the pan. Additionally, employing an Amazon Basics Digital Kitchen Scale with LCD Display guarantees the perfect flour-to-butter ratio for the crust—a crucial detail for tender, crisp results.
Assembling and Baking Your Lemon Mascarpone Tart
Once your crust is rolled and par-baked, the silky mascarpone-lemon mixture is spread evenly inside and baked briefly until set. A quick chill in the fridge helps the tart hold its shape and sets the custardy filling, making it easy to slice cleanly for serving.
A Lifewit Silverware Drawer Organizer, Expandable, Large, Black is handy for home bakers looking to keep their tart pans and baking tools organized for seamless prep and cleanup. When removing the tart from the pan, nonstick tart molds or a removable-bottom pan make for effortless turning out and professional presentation.
If you’re prepping ahead or storing leftovers, airtight Rubbermaid Brilliance Food Storage Containers will keep your tart slices fresh and delicious for several days.
Serving Suggestions for an Italian Lemon Mascarpone Tart
Serve the tart chilled, garnished with fresh berries, a dusting of powdered sugar, or a grating of lemon zest over the top for a touch of elegance. A drizzle of honey or a scattering of toasted sliced almonds can bring out more complex flavors and add a bit of crunch. For a festive brunch, pair with sparkling wine or espresso for a truly Italian-inspired treat.
Nutritional Information and Serving Size
This recipe makes one 9-inch tart, yielding about 8 servings. Each slice contains an estimated 270–320 calories, depending on your choice of crust and any extra toppings. With its natural tang and modest sweetness, this tart is a more balanced indulgence in the world of desserts.
Lemon Mascarpone Tart Recap
The Easy Italian Lemon Mascarpone Tart offers everything a home baker could want: straightforward steps, exquisite flavor, and a presentation guaranteed to impress. Whether you’re an experienced cook or a newcomer, this elegant, citrus-forward tart will quickly become a favorite.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line your tart pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy removal and cleanup.
- Prepare the crust: In a bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and rub together with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Mix in the egg yolk and cold water, one tablespoon at a time, until the dough just comes together. Avoid overworking the dough.
- Press the dough evenly into your tart tin, covering the bottom and up the sides. Prick the base with a fork and chill for 10 minutes. Then, cover with parchment and pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and bake for 5 more minutes, until lightly golden. Set aside to cool.
- For the filling: In a mixing bowl, combine mascarpone, sugar, lemon zest, lemon juice, eggs, vanilla, and salt. Beat with a hand mixer or whisk until smooth and just combined—don’t overmix to retain the creamy texture.
- Pour the filling into the cooled crust and smooth the top. Bake at 350°F (175°C) for 25–30 minutes, or until just set with a slight jiggle in the center.
- Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving for best texture. If storing, transfer slices to Rubbermaid Brilliance Food Storage Containers to maintain freshness.
- To serve, garnish with berries, extra lemon zest, or a dusting of powdered sugar. Store leftovers in the refrigerator for up to 3 days.
Cook and Prep Times
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes (includes chilling)
