Italian Lemon Mascarpone Tart: A Creamy, Citrusy Delight

If you love the bright, zesty flavors of lemon desserts, this Italian Lemon Mascarpone Tart is the perfect treat for you. Combining the richness of mascarpone and ricotta cheeses with the tang of fresh lemon, this tart delivers a luscious and smooth filling in a buttery sour cream pastry crust. To top it off, candied lemon slices add a stunning visual appeal and a touch of sweetness. This elegant dessert is ideal for special occasions or simply for when you want to indulge in something luxurious and refreshing.

Ingredients:

For the Sour Cream Pastry:

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

For the Lemon Mascarpone Filling:

• 250 g (9 oz) fresh ricotta cheese
• 250 g (9 oz) mascarpone cheese
• ⅔ cup sugar
• 2 large eggs
• 2 large egg yolks
• 1 tbsp finely grated lemon rind
• 80 ml (3 fl oz) fresh lemon juice

For the Candied Lemon Slices:

• 1 lemon, thinly sliced into rounds
• ⅓ cup castor sugar
• ⅓ cup water

Directions:

Step 1: Prepare the Sour Cream Pastry

• In a food processor, pulse 200 g cold butter and 250 g all-purpose flour until the mixture resembles coarse breadcrumbs.
• Add 125 ml sour cream and pulse again until the dough begins to form a ball.
• Shape the dough into a flat disk, cover it with cling film, and refrigerate for 20 minutes.
• Roll out the dough to fit a 25cm x 2.5cm (10” x 1”) round tart tin. Prick the dough all over with a fork and chill for another 60 minutes.

Step 2: Blind Bake the Pastry

• Preheat your oven to 200°C (390°F) in bake mode (not fan).
• Line the chilled pastry with a double layer of foil and fill it with sugar to act as a weight (this helps keep the pastry flat while baking).
• Blind bake the pastry for 15 minutes, then remove the foil and sugar. Return the pastry to the oven for an additional 5 minutes, or until it turns pale golden and dry.
• While the pastry is blind baking, you can prepare the lemon mascarpone filling.

Step 3: Prepare the Lemon Mascarpone Filling

• Reduce the oven temperature to 170°C (340°F).
• In a food processor, combine 250 g ricotta cheese and 250 g mascarpone cheese, and blend until smooth.
• Add ⅔ cup sugar, 2 large eggs, 2 large egg yolks, 1 tbsp finely grated lemon rind, and 80 ml fresh lemon juice. Process again until fully incorporated.
• Place the tart tin on the middle oven shelf and carefully pour the lemon mixture into the pre-baked pastry shell.
• Bake for 30 minutes, or until the filling is just set but still has a slight wobble in the center.
• Remove from the oven and allow the tart to cool in the tin. Once cooled, refrigerate the tart while still in the tin to allow it to fully set.

Step 4: Make the Candied Lemon Slices

• In a frying pan, heat ⅓ cup castor sugar and ⅓ cup water over medium heat until the mixture begins to turn golden brown.
• Slide in the lemon slices and cook for a couple of minutes before flipping them over. Cook until the lemon slices are well coated with the toffee syrup.
• Remove the slices and place them on a sheet of baking paper to cool.

Step 5: Serve

• Once the tart has fully set in the refrigerator, carefully remove it from the tart tin.
• Arrange the candied lemon slices on top of the tart for a beautiful garnish.
• Slice and serve chilled.

Recipe Tips:

• Candied Lemon Slices: Be sure to cook the lemon slices gently to avoid burning the sugar. They should be well coated and slightly translucent when ready.
• Make-Ahead Tip: This tart can be made a day ahead and kept in the fridge, making it a great option for entertaining.
• Pastry Tip: When rolling out the sour cream pastry, lightly flour your work surface to prevent sticking, but avoid adding too much flour, which can make the dough tough.

Recipe Information:

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Chill Time: 60 minutes
• Total Time: 2 hours 10 minutes
• Calories: 320 kcal per serving
• Servings: 8 slices

This Italian Lemon Mascarpone Tart is an exquisite dessert that balances rich, creamy textures with zesty lemon flavors. The buttery, flaky sour cream pastry provides the perfect base for the smooth lemon mascarpone filling, while the candied lemon slices add a lovely decorative touch and a burst of citrus. Whether you’re hosting a dinner party or simply treating yourself, this tart is sure to impress. Enjoy every refreshing bite!

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