This lemon berry mascarpone tart has a creamy, mascarpone cheese filling, with a hint of lemon flavour. Four types of fresh berries adorn the top, and everything sits in a sweet crust!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Nina Kneads to Bake.
Jump To Recipe
🥧A Simple but Beautiful Tart
This lemon berry mascarpone tart is so simple to make, but looks so elegant, and tastes amazing!
The tart crust is the best I've ever tried! It's so buttery and forms so well in the tart pan. And it tastes amazing with this lemon mascarpone filling. I'm going to use it for every tart I make now! Maybe even with this recipe!
Mascarpone cheese is a little expensive, but it's worth it for this tart since the filling is mostly made up with it. You can substitute with cream cheese, but it won't taste the same. I'll leave the substitute instructions in the recipe if you want to try it.
The whole tart is decorated with four different berries. I used raspberries, blackberries, blueberries, and strawberries, but you can use whatever berries you like. Or other fruits will work too!
🥘Ingredients
Ingredient Notes
- Mascarpone cheese - You can substitute with 8 oz cream cheese, ¼ cup heavy cream, and 2 tablespoons butter (room temperate). Mix together and follow the rest of the recipe.
- Unsalted butter - You can use salted butter. Omit the extra salt in this recipe.
- Lemons - You will need fresh lemons for this recipe because you need the zest along with the juice.
- Berries - Fresh berries can only be used with this recipe. I used strawberries, raspberries, blueberries, and blackberries.
🔪Instructions
Tart Crust
Add flour, sugar, and salt to a large bowl. Whisk together. Add butter and cut it into the flour using a pastry butter or forks. The butter should be the size of peas and well distributed throughout the dry ingredients.
Add water, 1 tablespoon at a time, and mix it into the dough with your hands. Add more water until the dough comes together.
Place dough on a lightly floured surface. Use your heel of your hand to flatten it slightly to get ready for rolling. Use a rolling pin and roll dough into a circle about ⅛ inch thick. Place the dough into the prepared pan, and gently press it into the bottom of sides of the pan. If the dough tears, you can press it back together. Trim any overhang at the top of the pan.
Prick bottom of crust all over with a fork. Crunch up a large piece of parchment and then line the crust with it. Fill baking weights or beans. Bake for 12 minutes at 375°F (190°C), then remove tart crust from oven. Remove the baking weights and parchment paper. Return back to oven and bake for another 14-16 minutes, or until tart crust is golden. Let cool before filling.
Tart Filling
In a large bowl, mix mascarpone cheese, heavy cream, sugar, vanilla extract, lemon zest, and lemon juice together until combined and smooth.
Pour filling into cooled tart crust, and spread it out until it's even. Arrange berries on top of the tart.
✔️Expert Tips
- You can make the tart crust the day before. Cover and leave it at room temperature.
- Substitute mascarpone cheese with 8 oz cream cheese, ¼ cup heavy cream, and 2 tablespoons butter (room temperate). Mix together and follow the rest of the recipe.
- Instead of 4 types of berries, focus on 2 or 3. Or add kiwi, peaches, or pineapple!
💭FAQs
You can make the tart dough, wrap, and store in the refrigerator for up to 3 days. You can also bake the tart dough, cover, and leave at room temperature overnight.
Yes, just leave the berries off and decorate with them the next day.
You can use a mixture of berries and fruit, or just concentrate on two or three berries. It's up to you!
🔖Related Recipes
📋 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Nina Kneads to Bake.
Lemon Berry Mascarpone Tart
Equipment
- one 9" tart pan with removeable bottom
Ingredients
Tart Crust
- 2 cups all purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar
- ¾ cup unsalted butter cold, cut into 1 inch pieces
- 2-3 tablespooons water
Tart Filling
- 1½ cups mascarpone cheese
- ¼ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 cups fresh berries I used blackberries, strawberries, blueberries, and raspberries.
Instructions
- Tart Crust
- Preheat oven to 375°F (190°C). Grease a 9 inch tart tin with removeable bottom. Set aside.
- Add flour, sugar, and salt to a large bowl. Whisk together.
- Add butter and cut it into the flour using a pastry butter or forks. The butter should be the size of peas and well distributed throughout the dry ingredients.
- Add water, 1 tablespoon at a time, and mix it into the dough with your hands. Add more water until the dough comes together.
- Place dough on a lightly floured surface. Use your heel of your hand to flatten it slightly to get ready for rolling.
- Use a rolling pin and roll dough into a circle about ⅛ inch thick.
- Place the dough into the prepared pan, and gently press it into the bottom of sides of the pan. If the dough tears, you can press it back together. Trim any overhang at the top of the pan.
- Prick bottom of crust all over with a fork. Crunch up a large piece of parchment and then line the crust with it. Fill baking weights or beans.
- Bake for 12 minutes, then remove tart crust from oven. Remove the baking weights and parchment paper.
- Return back to oven and bake for another 14-16 minutes, or until tart crust is golden. Let cool before filling.
Tart Filling
- In a large bowl, mix mascarpone cheese, heavy cream, sugar, vanilla extract, lemon zest, and lemon juice together until combined and smooth.
- Pour filling into cooled tart crust, and spread it out until it's even. Arrange berries on top of the tart.
- Store leftovers in the refrigerator for up to 3 days.
Notes
- You can make the tart crust the day before. Cover and leave it at room temperature.
- Substitute mascarpone cheese with 8 oz cream cheese, ¼ cup heavy cream, and 2 tablespoons butter (room temperate). Mix together and follow the rest of the recipe.
- Instead of 4 types of berries, focus on 2 or 3. Or add kiwi, peaches, or pineapple!
Did you try this recipe? Comment below to let me know ☺️