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Lemon Mascarpone Tart

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Lemon Mascarpone Tart
  • Prep Time 40 min
  • Total Time 3 hr 15 min
  • Servings 12
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This cool and tangy lemon tart gets its creamy texture from mascarpone cheese—perfect for spring and summer parties!

Ingredients

Crust

Easy Nut Crust

Filling

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

Topping

1
cup whipping cream
3
tablespoons mascarpone cheese (from 8-oz container)
2
tablespoons honey
1/2
teaspoon vanilla

Garnish

Grated lemon peel or lemon peel twists

Directions

  • 1 Prepare crust as directed, using pistachio nuts. Press mixture evenly in bottom and up side of 10-inch tart pan with removable bottom. Refrigerate 30 minutes.
  • 2 Meanwhile, Heat oven to 350°F. In medium bowl, beat 3/4 cup mascarpone cheese, the sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended. Add lemon juice, 2 tablespoons whipping cream and 1 teaspoon vanilla; beat until well blended. Add eggs and egg yolk, beating on low speed just until combined. Spread filling evenly in chilled crust. Place sheet of foil on rack below tart in case of spillover.
  • 3 Bake about 35 minutes or until filling is set but center still jiggles slightly when moved. Cool on cooling rack 1 hour. Refrigerate at least 1 hour.
  • 4 In chilled large bowl, beat 1 cup whipping cream and 3 tablespoons mascarpone cheese with electric mixer on high speed until soft peaks form. Stir in honey and 1/2 teaspoon vanilla. Spread over top of tart. Garnish with lemon peel. Remove side of pan before serving.
Tips  

When measuring honey or other sticky ingredients, such as corn syrup or peanut butter, spray your measuring spoon or cup with cooking spray and the sticky ingredient will slide right out!

Nutrition Information 
No nutrition information available for this recipe
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