Lemon Mascarpone Cream Tart – a delicious recipe with pastry, egg yolk, cold water, mascarpone cheese, quark, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper. On a floured work surface, roll out puff pastry and cut into 2 - 11 inch circles. Transfer to prepared baking sheet and let rest for 5 mins. Prick all over with a fork and brush with egg wash. Cut 1 circle into 12 wedges. Bake for 10-12 mins, until golden brown. Let cool.
2
Meanwhile, beat mascarpone, quark, sugar, vanilla extract, lemon zest and lemon juice until smooth. Transfer pastry circle to a cake plate and coat with jam. Spread mascarpone mixture over top and chill for 15 mins.
3
Cut out a cardboard template the same size as the pastry wedges. Cut out an egg shape in the wide end. Place over pastry wedges and dust with powdered sugar. Place on top of mascarpone.
599
kcal
Calories
40
g
Fat
29
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 10 1/2 ounces frozen puff pastry thawed, halved, 1 egg yolk, 1/2 teaspoon cold water, 1 pound mascarpone cheese, and more.
Yes, Lemon Mascarpone Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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