Description
This Easy Italian Lemon Mascarpone Tart features a creamy ricotta and mascarpone filling, balanced with refreshing lemon, all atop a buttery pastry crust. Perfect for any occasion!
Ingredients
Scale
125 ml sour cream
250 g plain flour
200 g cold butter
250 g fresh ricotta cheese
250 g mascarpone cheese
2/3 cup sugar
2 large eggs
2 large egg yolks
1 tablespoon finely grated lemon rind
80 ml fresh lemon juice
1 lemon for garnish
1/3 cup castor sugar
1/3 cup water
Instructions
- Preheat the oven to 180°C (350°F). In a bowl, mix the flour and sugar, then add the cubed butter and sour cream. Blend until the mixture resembles breadcrumbs.
- Press the pastry mixture into a tart pan evenly across the base and up the sides. Prick the bottom with a fork and chill in the refrigerator for about 15 minutes.
- Blind bake the pastry for 15-20 minutes, or until light golden. Remove from the oven and let cool slightly.
- In a mixing bowl, combine the ricotta, mascarpone, sugar, eggs, egg yolks, lemon rind, and lemon juice. Mix until smooth and well combined.
- Pour the filling into the cooled pastry crust, smoothing the top with a spatula. Bake for an additional 20-25 minutes until set.
- For the lemon slices, combine the castor sugar and water in a saucepan, bring to a boil, then simmer until the sugar dissolves. Add the lemon slices and cook for 5 minutes until tender. Let cool.
- Once the tart has cooled, top with the candied lemon slices. Serve chilled or at room temperature.
Notes
Use fresh ingredients for the best flavor and texture. You can prepare the pastry a day in advance.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 165 mg
Keywords: Easy Italian Lemon Mascarpone Tart, lemon tart, mascarpone dessert, ricotta recipe, Italian dessert