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Lemon Mascarpone Tart
Lemon Mascarpone Tart
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Prep Time:
40 minutes
Total Time:
3 hours 15 minutes
Tangy lemon tart with mascarpone cheese: a creamy delight for sunny gatherings!
Ingredients:
  • Easy Nut Crust
  • 3/4 cup mascarpone cheese (from 8-oz container)
  • 1 cup sugar
  • 2 tablespoons grated lemon peel
  • 1/3 cup lemon juice
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla
  • 2 whole eggs
  • 1 egg yolk
  • 1 cup whipping cream
  • 3 tablespoons mascarpone cheese (from 8-oz container)
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • Grated lemon peel or lemon peel twists
Instructions:
  • Make the crust with pistachio nuts, then press it evenly into a 10-inch tart pan with a removable bottom, ensuring it covers the bottom and sides. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. In a medium bowl, use an electric mixer on low speed to blend 3/4 cup mascarpone cheese, sugar, and 2 tablespoons lemon peel. Then, mix in lemon juice, 2 tablespoons whipping cream, and 1 teaspoon vanilla until well combined. Add eggs and egg yolk, mixing on low speed until just combined. Spread the filling evenly in the chilled crust, and place a foil-covered sheet on the rack below the tart to catch any spillover.
  • Bake for around 35 minutes until the filling is firm, but the center still has a slight jiggle. Allow to cool on a rack for 1 hour, then refrigerate for at least 1 hour.
  • In a large chilled bowl, whip 1 cup of heavy cream and 3 tablespoons of mascarpone cheese using an electric mixer until soft peaks form. Gently fold in honey and 1/2 teaspoon of vanilla. Spread the mixture over the tart, garnish with lemon peel, and remove the pan before serving.

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