I just can’t seem to stay away from berries these days…or lemons for that matter. Put the two together and I am one happy camper! Aren’t these Lemon Berry Mascarpone Tarts just cheery? And trust me when I say they are delicious too. If you are intimidated by the thought of making a tart, don’t be, they are actually very easy to make.
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I start with a lemon shortbread crust that takes less than ten minutes to make. This shortbread is light and lemony and makes a sturdy crust for the tart. Once the dough is combined, just use your fingers to press into the tart pans, then bake. The tart pans are non stick and the bottom pops out so you can lift the tart right out of the pan without worrying about breaking the crust! If you would like to make this recipe gluten/grain free I recommend using an amazing flour made from the yuca root. It’s called Otto’s Cassava Flour (affiliate link) and it tastes, behaves and bakes the most like all purpose flour of any gluten/grain free flour I have used.
The Filling and Toppings:
After the lemon shortbread crust cools, you fill with a mixture of mascarpone cheese and lemon curd, then top with berries. That is it! Simple right? Sprinkle with a little powdered sugar and you have a delicious dessert perfect for sharing.
Whether you choose to top with antioxidant rich blueberries…
…sweet, ripe strawberries…
…or luscious raspberries, these tarts will be scrumptious!
The Recipe: Lemon Berry Mascarpone Tarts
What you will need: Non stick 4.75″ tart pans with removable bottoms. Mascarpone cheese is usually found in the grocery store near the cream cheese. In fact Mascarpone is very similar to cream cheese, but has is smoother and creamier consistency and an Italian accent:) You can find lemon curd near the jams or have it delivered to your door. You will need a microplane to zest citrus. To make this recipe gluten/grain free I recommend using Otto’s Cassava Flour. It tastes, behaves and bakes the most like all purpose flour of any gluten/grain free flour I have used.
A light lemony tart loaded with fresh berries.
- 1¼ sticks butter room temp
- ¼ cup powdered sugar
- 1½ tablespoons granulated sugar plus more for sprinkling dough
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 2 teaspoons fresh lemon juice
- Zest of 1 large lemon
- 8 oz 1 cup mascarpone cheese
- 1 cup lemon curd
- Your choices of berries. I used strawberries blueberries and raspberries.
Preheat oven to 325 and place rack in center of oven.
Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
Add salt, lemon juice and lemon zest and mix till well incorporated.
Add flour and mix. At first the dough will crumble and fall apart.
Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
Take dough in segments and press into tart pans. Start with the bottom and then build up the sides, Dough should be about a 1/4" thick all the way around.
Use a fork to poke holes in the bottom of dough.
Place tins on a cookie sheet.
Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
Remove from oven and allow cool completely.
Fill with mascarpone/lemon curd mixture, top with berries, sprinkle with powdered or course granulated sugar, remove tart from tin and serve. Each tart is enough to serve 2 people.
Use a fork or hand mixer to mix mascarpone and lemon curd until smooth.
Fill tarts, top with berries. Sprinkle with sugar,
More Lemon Recipes:
Lemon Shortbread Bars with Strawberries
Roasted Chicken with Lemon Honey Glaze
Lemon Ricotta Cheesecake with Berries and Raspberry Coulis
Lemon Butter Halibut with Zoodles
Fresh Strawberry Basil Lemonade
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