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Lemon Berry Mascarpone Tarts

A light lemony tart loaded with fresh berries.

Course Dessert
Cuisine American
Keyword easy dessert recipe, party recipe, summer recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 tarts
Author Linda Spiker



  • sticks butter room temp
  • ¼ cup powdered sugar
  • tablespoons granulated sugar plus more for sprinkling dough
  • ¼ teaspoon salt
  • 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.


Shortbread prep:

  1. Preheat oven to 325 and place rack in center of oven.
  2. Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
  3. Add salt, lemon juice and lemon zest and mix till well incorporated.
  4. Add flour and mix. At first the dough will crumble and fall apart.
  5. Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
  6. 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.
  7. Use a fork to poke holes in the bottom of dough.
  8. Place tins on a cookie sheet.
  9. Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
  10. Remove from oven and allow cool completely.
  11. 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.

Mascarpone filling:

  1. Use a fork or hand mixer to mix mascarpone and lemon curd until smooth.
  2. Fill tarts, top with berries. Sprinkle with sugar,